Anualidad
Research Activity Report
XVII CONFERENCIA ESPAÑOLA Y VII ENCUENTRO IBEROAMERICANO DE BIOMETRIA - CEB-EIB 2019 (Congress Organization)
Evaluation of protein interaction, additives and moisture retaining agents upon texture in a functional blending for cooked cured ham
Cómo preparar un menú navideño más sostenible
5star food, a new concept applied to develop healthy meat products
IL7RA rs6897932 Polymorphism is Associated with Better CD4+ T-Cell Recovery in HIV Infected Patients Starting Combination Antiretroviral Therapy
Efecto de la adicición de extractos de carquesa (Pterospartum tridentatum) sobre la actividad antioxidante y propiedades fisicoquímicas en hamburguesas crudas y cocidas
Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies
Almond fruit quality can be improved by means of de¿cit irrigation strategies
RIESGO DE INGRESO HOSPITALARIO POR INFECCIÓN, EN PACIENTES EN TRATAMIENTO CON TERAPIA BIOLÓGICA: ESTUDIO DE CASOS Y CONTROLES
SIGNIFICADO DE LA DETECCIÓN DE HIPOCOMPLEMENTEMIA, EN UNA CONSULTA DE REUMATOLOGÍA: MÁS ALLÁ DEL DIAGNÓSTICO DE LUPUS ERITEMATOSO SISTÉMICO
Polyphenol profile in Manzanilla table olives as affected by water deficit during specific phenological stages and Spanish-style processing
Multivariate Bioclimatic Indices Modelling: A Coregionalised Approach
Durum wheat spaghetti enriched with persimmon flours (cv. Triumph) obtained from juice coproducts: assesment of colour modifications
CARACTERÍSTICAS DE LA AFECTACIÓN PULMONAR ENTRE LOS PACIENTES CON ESCLERODERMIA SISTÉMICA (ES) VALORADOS EN UNA CONSULTA DE REUMATOLOGÍA
Impacto de la incorporación de semillas de chía sobre las caracteristicas de hamburguesas de ternera
Innovaciones en Productos Alimentarios 2019
Chestnut (Castanea sativa Mill) emulsion gel as partially fat replacers in frankfurt-type sausage formulation
Chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil emulsion gel as partially fat-replacers in pork burger formulation
Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties
RESPONSE TO BARICITINIB IN PATIENTS WITH RHEUMATOID ARTHRITISWITH FAILURE TO CONVENTIONAL SYNTHETIC DMARD AND/OR BIOLOGICAL DMARD: DATA FROM A LOCAL REGISTRY
Addition of date by-products extract to improve oxidative stability of raw pork patties
RISK OF HOSPITAL ADMISSION DUE TO INFECTION IN PATIENTS UNDERGOING TREATMENT WITH BIOLOGICAL THERAPY: CASE-CONTROL STUDY
Chia (Salvia hispanica L) products as ingredients for reformulating frankfurters: Effect on quality properties and shelf-life
Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket
Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear (Opuntia ficus-indica (L.) Mill.) from six Spanish cultivars
¿Es la fistulotomía con esfinteroplastia primaria (FIPS) en pacientes seleccionados, la técnica de elección para tratar la fístula perianal compleja?: Resultados a largo plazo.
Volatile composition, sensory profile, and consumers¿ acceptance of Fondillón
OBESIDAD Y RIESGO DE FRACTURA: DEPENDE DEL ÍNDICE DE MASA CORPORAL Y TIPO DE FRACTURA
addition of chia seeds, hydrated with orange juice on frankfurter sausages: effect on quality and safety
Quality attributes and fatty acid, volatile and sensory profiles of ¿Arbequina¿ hydroSOStainable olive oil
Broiler chickens: Characterization of abdominal and gizzard fat
Blanching time effect on techno-functional properties of white, black and red quinoa flours
Physicochemical and techno-functional properties of beer bagasse obtained from craft brewery
Physicochemical and technofunctional properties of a coproduct from wet-milling of black quinoa (Chenopodium quinoa Willd) seeds
Photodynamic Therapy for the Treatment of Complex Anal Fistula.
FOOD TECHNOLOGY AS TOOL FOR REINTEGRATION OF FORMER MEMBERS OF COLOMBIAN FARC REBEL MOVEMENT INTO CIVILIAN LIFE IN GUAVIARE, COLOMBIA.
Strategies for incorporation of Quinoa (Chenopodium quinoa Willd) in cooked meat products as a health-promoting ingredient
Flavors and AromasLucía Sánchez-Rodríguez, Nusaibah Syd Ali, Marina Cano-Lamadrid, Luis Noguera-Artiaga, Leontina Lipan, Ángel A. Carbonell-Barrachina and Esther Sendra
Clinical relevance of monitoring serum adalimumab levels in axial spondyloarthritis
Chestnut flours as source of dietary fiber and polyphenols
Antioxidants of manzanilla hydrosotainableyt table olives after in vitro digestion simulation
TECHNO-FUNCTIONAL PROPERTIES OF AMERICAN ANCIENT GRAINS AS POTENTIAL ANIMAL PROTEIN REPLACEMENT IN MEAT PRODUCTS
XXVII JORNADAS TECNICAS DE SEAE. VI CONGRESO VALENCIANO DE AGRICULTURA ECOLOGICA (Congress Organization)
Co-compostaje de residuos agroalimentarios: uso de análisis térmico yespectroscopía de fluorescencia en la determinación de la calidad delproceso y del producto
Volatile composition, sensory profile and consumers¿ acceptability of HydroSOStainable table olives
Estudio sobre la elaboración de productos cárnicos con quínoa
Perfil Sensorial y Aceptabilidad de Almendras Hydrosostenibles
Co-ocurrence: modelling species simultaneously using a coregionalization approach
Bioaccessibility of date seed (Phoenix dactylifera L.) extract used as natural additive in pork patties
RETENCIÓN DE LA TERAPIA ANTI-TNF EN ARTRITIS REUMATOIDE Y ESPONDILOARTRITIS
OBESITY AND RISK OF FRACTURE: DEPENDS ON THE BODY MASS INDEX AND TYPE OF FRACTURE
VDR rs2228570 Polymorphism Is Related to Non-Progression to AIDS in Antiretroviral Therapy Naïve HIV-Infected Patients
Sensory Profile and Acceptability of HydroSOStainable Almonds
ACEITE ESENCIAL DE ORÉGANO (Oreganum compactum) COMO CONSERVANTE NATURAL EN LONGANIZAS FRESCAS
XXII JORNADAS DE EMPLEO UMH. ADE Y DADE (Congress Organization)
ASSESSMENT OF POLYPHENOLIC RECOVERY INDEX AND ANTIOXIDANT CAPACITY OF CHESTNUT (CASTANEA SATIVA), AMARANTH (AMARANTHUS CAUDATUS) AND TEFF (ERAGROSTIS TEF) FLOURS DURING GASTROINTESTINAL DIGESTION
UTILIZACIÓN DE INGREDIENTES NO CÁRNICOS (QUINOA, DÁTIL Y MEMBRILLO) EN LA ELABORACIÓN DE PATÉ
Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives
¿¿Es la FIPS (fistulotomía con esfinteroplastia) en pacientes seleccionados, la técnica de elección para tratar la fístula perianal compleja? Resultados a largo
How to innovate in food science and technology in unconventional environments and not die in the attempt
Coproducts from turron industry: chemical composition and antioxidant properties of flour obtained from almond skins
RESPUESTA A BARICITINIB EN PACIENTES CON ARTRITIS REUMATOIDE CON FALLO A FAME CONVENCIONAL SINTÉTICO Y/O A FAME BIOLÓGICO: DATOS DE UN REGISTRO LOCAL
Effect of regulated deficit irrigation on the quality of raw and table olives
Assessments of chemical composition and technofunctional properties of amaranth (Amaranthus caudatus) and teff (Eragrostis tef) flours
A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.
X CONGRESO NACIONAL CYTA-CESIA (Congress Organization)
Choice of the initial antiretroviral treatment for HIV-positive individuals in the era of integrase inhibitors
Use of chicken fat as a functional ingredient in sausage manufacturing
Medellín-type cooked cured ham: effect of protein, aditives, and moisture retaining blendings upon texture and sensory analysis
Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers
Assesment of bioaccessibility and antioxidant potential of flour obtained from nopal (Opuntia ficus-indica) flours during in vitro gastrointestinal digestion
Spatiotemporal Characteristics of the Largest HIV-1 CRF02_AG Outbreak in Spain: Evidence for Onward Transmissions
Elaboración de productos cárnicos con chía
ESTUDIOS DE DIFERENTES SISTEMAS SUELO-ENMIENDA-MULCHING Y SU EFECTO EN LA EVAPORACIÓN DEL AGUA
RDF description of Innovaciones en Productos Alimentarios 2019 - http://research.umh.es/vivo/pub/memoria/2019/gi_829