2019
type: Class

Research Organization
type: Class

Anualidad
type: Class

Research Activity Report
type: Class

RDF description of Calidad y Seguridad Alimentaria 2019 - http://research.umh.es/vivo/pub/memoria/2019/gi_866
type: Document
rights: termsOfUse
date: 2026-01-08T00:55:09
publisher: Calidad y Seguridad Alimentaria 2019

Calidad y Seguridad Alimentaria 2019
type: Research Activity Report
includes: Volatile organic compounds as artefacts derived from natural phytochemicals sourced form plants and honey
includes: Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts
includes: Exp. nº: 20180020012104
includes: http://research.umh.es/vivo/pub/articulo/207632
includes: Flavors and AromasLucía Sánchez-Rodríguez, Nusaibah Syd Ali, Marina Cano-Lamadrid, Luis Noguera-Artiaga, Leontina Lipan, Ángel A. Carbonell-Barrachina and Esther Sendra
includes: HOW OLIVE GROWERS CAN ESTIMATE SUSTAINABILITY OF THEIR WATER MANAGEMENT. DEFINITION OF A HYDROSUSTAINABLE INDEX
includes: A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.
includes: Identification of characteristic volatile compounds of Herbero de la Sierra de M
includes: Análisis sensorial de alimentos
includes: COMSUMPTION OF MULTI-INGREDIENTES COLD, FLU AND ALLERGY PRODUCTS AMONG GENERAL POPULATION
includes: VALERO CASES, ESTEFANIA
includes: Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies
includes: ALVELAL1.18T
includes: Sensory Profile and Acceptability of HydroSOStainable Almonds
includes: Reducing incidence of peel physiopathies and increasing antioxidant activity in pomegranate fruit under different irrigation conditions by preharvest application of chitosan
includes: CRDO-ALICANTE1.18A
includes: FONCOMERCIO2.12LP
includes: HEALTHY DIGITAL NUTRITION
includes: Recovering ancient grapevine cultivars in the Spanish provinces of Alicante and Valencia
includes: Riego deficitario controlado y productos hidroSOStenibles
includes: Safety of use of Monk fruit extract as a food additive in different food categories
includes: In vitro antioxidant activity and ¿-glucosidase inhibition of red and yellow prickly pear fruits (Opuntia spp)
includes: Quality attributes and fatty acid, volatile and sensory profiles of ¿Arbequina¿ hydroSOStainable olive oil
includes: 2019/00015/001
includes: Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees
includes: Evaluation of Dosidicus giga Skin Extract as An Antioxidant and Preservative in Tuna Pate
includes: Evaluation of growers' efforts to improve the sustainability of olive orchards: Development of the hydroSOStainable index
includes: Arsenic epidemiology, biomarkers and exposure assessment of metals
includes: Jumbo squid (Dosidicus gigas) skin pigments: Chemical analysis and evaluation of antimicrobial and antimutagenic potential
includes: Antioxidants of manzanilla hydrosotainableyt table olives after in vitro digestion simulation
includes: Volatile composition, sensory profile and consumers¿ acceptability of HydroSOStainable table olives
includes: OSMOSIS2018/06
includes: 2005/00005/052
included: Calidad y Seguridad Alimentaria
includes: Xanthommatin is behind the antioxidant activity of the skin of Dosidicus gigas
type: Thing
includes: Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits
type: Research Organization
includes: Scienti¿c opinion on the proposed amendment of the EU speci¿cations for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution
includes: Arilos deshidratados de granada optimizados usando la opinión de los consumidores españoles
includes: Can we safely consume insect products?
includes: MUSGRAVE2.19A
includes: OSMOSIS2018/34
includes: HEALTHY NUTRITION
includes: Irrigation water saving during pomegranate flowering and fruit set period
includes: Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive
includes: Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives
includes: Evaluation and comparison of total polyphenols content and antioxidant activity of wild garlic (Allium ursinum L.) in selected morphological parts
includes: Toenail Manganese as biomarker of drinking water exposure: a reliability study from a U.S. pregnancy cohort
includes: Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit.
includes: Antioxidant and preservative in tuna pâté
most specific type: Research Organization
includes: http://research.umh.es/vivo/pub/articulo/206655
includes: Evaluación del compromiso medioambiental de las grandes y medianas bodegas españolas mediante la información objetiva dada en sus webs
includes: Rice consumption and incidence of bladder cancer in a United States population
includes: Chemical composition, mineral content and antioxidant capacity of phenolic extracts and essential oils of Lavandula stoechas L.
includes: Sensory evaluation of food - A new trend for assessing food quality
type: Anualidad
relates: Calidad y Seguridad Alimentaria
includes: Functional and sensory properties of pistachio nuts as a¿ected by cultivar
includes: Healthy digital nutrition
includes: Almond fruit quality can be improved by means of de¿cit irrigation strategies
includes: CRDO-ALICANTE1.19D
includes: Prenatal exposure to metal mixture and sex- specific birth outcomes in the New Hampshire Birth Cohort Study
includes: HERNANDEZ HERRERO, JOSE ANTONIO
includes: EQC2018-004170-P
includes: Metales pesados y Tea
includes: Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
includes: Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use
includes: Thermal degradation kinetics of blue maize anthocyanins from tortillas produced using the extrusion nixtamalization process
includes: Polyphenol profile in Manzanilla table olives as affected by water deficit during specific phenological stages and Spanish-style processing
includes: Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive
includes: Influence of different drying techniques on phenolic compounds, antioxidant capacity and colour of Ziziphus jujube Mill. Fruits
includes: Comprehensive management of dog faeces: Composting versus anaerobic digestion
includes: Antioxidantes natural de la granada, propiedades y beneficio para la salud
includes: CALIN SANCHEZ, ANGEL
includes: http://research.umh.es/vivo/pub/articulo/207179
includes: NOGUERA ARTIAGA, LUIS
includes: Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates

Volatile organic compounds as artefacts derived from natural phytochemicals sourced form plants and honey
type: BFO_0000031
type: 2019
type: IAO_0000030
type: BFO_0000002
type: BFO_0000001
included: Calidad y Seguridad Alimentaria 2019
type: Anualidad
type: Document
type: Article
type: AcademicArticle
type: Thing

Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts
type: Anualidad
type: BFO_0000031
type: AcademicArticle
type: Thing
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000001
type: 2019
type: BFO_0000002
type: Article
type: Document
type: IAO_0000030

Exp. nº: 20180020012104
type: Anualidad
type: ProyectoInvestigacion
type: Proyecto
type: BFO_0000015
type: Year2020
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type: Relationship
type: BFO_0000003
included: Calidad y Seguridad Alimentaria 2019
type: OBI_0000011
type: Project
type: BFO_0000001
type: BFO_0000020
type: Grant
type: ERO_0000014
type: BFO_0000002
type: 2019

http://research.umh.es/vivo/pub/articulo/207632
type: AcademicArticle
type: Article
type: BFO_0000002
included: Calidad y Seguridad Alimentaria 2019
type: Thing
type: Document
type: Anualidad
type: 2019
type: BFO_0000031
type: BFO_0000001
label: Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, a,b-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19
type: IAO_0000030

Flavors and AromasLucía Sánchez-Rodríguez, Nusaibah Syd Ali, Marina Cano-Lamadrid, Luis Noguera-Artiaga, Leontina Lipan, Ángel A. Carbonell-Barrachina and Esther Sendra
type: Chapter
type: Thing
type: BookSection
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type: BFO_0000002
type: Anualidad
type: Document
included: Calidad y Seguridad Alimentaria 2019
type: DocumentPart
type: IAO_0000030
type: BFO_0000031
type: 2019

HOW OLIVE GROWERS CAN ESTIMATE SUSTAINABILITY OF THEIR WATER MANAGEMENT. DEFINITION OF A HYDROSUSTAINABLE INDEX
type: IAO_0000030
type: Anualidad
type: ConferencePaper
type: Article
type: Document
type: BFO_0000001
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000002
type: 2019
type: BFO_0000031
type: Thing
type: Conference

A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.
type: 2019
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000002
type: IAO_0000030
type: BFO_0000001
type: Article
type: Thing
type: Anualidad
type: BFO_0000031
type: Document
type: AcademicArticle

Identification of characteristic volatile compounds of Herbero de la Sierra de M
type: BFO_0000001
type: Document
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000002
type: Thing
type: BFO_0000031
type: ConferencePaper
type: Conference
type: Article
type: 2019
type: IAO_0000030
type: Anualidad

Análisis sensorial de alimentos
type: InvitedTalk
type: BFO_0000001
type: Anualidad
type: BFO_0000015
type: InvitedConference
type: BFO_0000003
type: Presentation
type: 2019
included: Calidad y Seguridad Alimentaria 2019
type: Thing
type: Event

COMSUMPTION OF MULTI-INGREDIENTES COLD, FLU AND ALLERGY PRODUCTS AMONG GENERAL POPULATION
type: BFO_0000031
type: AcademicArticle
included: Calidad y Seguridad Alimentaria 2019
type: 2019
type: Article
type: Document
type: BFO_0000001
type: Anualidad
type: BFO_0000002
type: IAO_0000030
type: Thing

VALERO CASES, ESTEFANIA
type: PersonActive
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type: BFO_0000001
type: Person
type: Thing
type: BFO_0000004
type: BFO_0000002
included: Calidad y Seguridad Alimentaria 2019

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies
type: 2019
type: Thing
type: BFO_0000002
type: IAO_0000030
included: Calidad y Seguridad Alimentaria 2019
type: AcademicArticle
type: Anualidad
type: Article
type: BFO_0000031
type: Document
type: BFO_0000001

ALVELAL1.18T
type: 2019
type: Year2018
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type: Project
type: Grant
type: BFO_0000015
type: BFO_0000020
included: Calidad y Seguridad Alimentaria 2019
type: Relationship
type: BFO_0000002
type: Prestacion
type: Proyecto
type: ProyectoApoyoTecnologico
type: BFO_0000001
type: Anualidad
type: Thing

Sensory Profile and Acceptability of HydroSOStainable Almonds
type: BFO_0000002
type: Thing
type: Anualidad
type: AcademicArticle
type: IAO_0000030
type: Article
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000031
type: BFO_0000001
type: Document
type: 2019

Reducing incidence of peel physiopathies and increasing antioxidant activity in pomegranate fruit under different irrigation conditions by preharvest application of chitosan
type: BFO_0000001
type: BFO_0000031
type: AcademicArticle
type: Anualidad
type: Thing
type: 2019
type: IAO_0000030
type: BFO_0000002
type: Article
included: Calidad y Seguridad Alimentaria 2019
type: Document

CRDO-ALICANTE1.18A
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type: BFO_0000020
type: Thing
type: 2019
type: BFO_0000003
type: ProyectoApoyoTecnologico
type: Proyecto
type: Relationship
type: BFO_0000015
type: Project
included: Calidad y Seguridad Alimentaria 2019
type: Anualidad
type: Grant
type: Prestacion

FONCOMERCIO2.12LP
type: TransferenciaTecnologica
type: Project
type: BFO_0000003
type: Year2017
type: Year2014
type: Year2021
type: ExplotacionLicencia
type: Year2012
type: Proyecto
type: BFO_0000020
type: BFO_0000001
type: Year2015
type: Year2018
type: Thing
type: Grant
type: Year2013
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000002
type: 2019
type: Year2016
type: Relationship
type: BFO_0000015
type: Year2020
type: Anualidad

HEALTHY DIGITAL NUTRITION
type: Thing
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included: Calidad y Seguridad Alimentaria 2019
type: InvitedTalk
type: 2019
type: Presentation
type: BFO_0000003
type: Event
type: Anualidad
type: BFO_0000015

Recovering ancient grapevine cultivars in the Spanish provinces of Alicante and Valencia
type: Document
type: Anualidad
included: Calidad y Seguridad Alimentaria 2019
type: IAO_0000030
type: BFO_0000002
type: Article
type: BFO_0000001
type: 2019
type: AcademicArticle
type: BFO_0000031
type: Thing

Riego deficitario controlado y productos hidroSOStenibles
type: IAO_0000030
type: 2019
type: Anualidad
type: ConferencePaper
type: Document
type: BFO_0000031
type: BFO_0000001
type: Conference
type: BFO_0000002
type: Thing
included: Calidad y Seguridad Alimentaria 2019
type: Article

Safety of use of Monk fruit extract as a food additive in different food categories
type: Article
included: Calidad y Seguridad Alimentaria 2019
type: 2019
type: Thing
type: Document
type: BFO_0000002
type: Anualidad
type: BFO_0000001
type: AcademicArticle
type: IAO_0000030
type: BFO_0000031

In vitro antioxidant activity and ¿-glucosidase inhibition of red and yellow prickly pear fruits (Opuntia spp)
type: Anualidad
type: ConferencePoster
type: IAO_0000030
type: BFO_0000002
included: Calidad y Seguridad Alimentaria 2019
type: Thing
type: BFO_0000001
type: Document
type: Conference
type: BFO_0000031
type: 2019

Quality attributes and fatty acid, volatile and sensory profiles of ¿Arbequina¿ hydroSOStainable olive oil
type: BFO_0000031
type: AcademicArticle
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000001
type: IAO_0000030
type: Article
type: 2019
type: BFO_0000002
type: Anualidad
type: Thing
type: Document

2019/00015/001
type: ERO_0000014
type: OBI_0000011
type: Grant
type: Proyecto
type: Anualidad
type: ProyectoInvestigacion
type: Thing
type: Relationship
type: 2019
type: BFO_0000003
type: Project
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000001
type: BFO_0000015
type: BFO_0000020
type: BFO_0000002

Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees
type: 2019
type: BFO_0000002
type: Anualidad
type: Thing
type: BFO_0000001
type: BFO_0000031
type: AcademicArticle
type: Document
included: Calidad y Seguridad Alimentaria 2019
type: IAO_0000030
type: Article

Evaluation of Dosidicus giga Skin Extract as An Antioxidant and Preservative in Tuna Pate
type: Anualidad
included: Calidad y Seguridad Alimentaria 2019
type: 2019
type: AcademicArticle
type: IAO_0000030
type: Article
type: BFO_0000031
type: Document
type: BFO_0000002
type: BFO_0000001
type: Thing

Evaluation of growers' efforts to improve the sustainability of olive orchards: Development of the hydroSOStainable index
type: BFO_0000001
type: 2019
type: BFO_0000002
type: IAO_0000030
type: Anualidad
type: Thing
type: BFO_0000031
type: AcademicArticle
type: Document
type: Article
included: Calidad y Seguridad Alimentaria 2019

Arsenic epidemiology, biomarkers and exposure assessment of metals
type: Document
type: ConferencePaper
type: Conference
type: IAO_0000030
type: Article
type: Anualidad
type: Thing
type: BFO_0000002
included: Calidad y Seguridad Alimentaria 2019
type: 2019
type: BFO_0000001
type: BFO_0000031

Jumbo squid (Dosidicus gigas) skin pigments: Chemical analysis and evaluation of antimicrobial and antimutagenic potential
type: Anualidad
type: Article
type: AcademicArticle
type: 2019
type: IAO_0000030
type: BFO_0000002
included: Calidad y Seguridad Alimentaria 2019
type: Document
type: BFO_0000001
type: Thing
type: BFO_0000031

Antioxidants of manzanilla hydrosotainableyt table olives after in vitro digestion simulation
type: IAO_0000030
type: Anualidad
type: Thing
type: Conference
type: BFO_0000002
type: BFO_0000031
type: 2019
type: Document
type: ConferencePoster
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000001

Volatile composition, sensory profile and consumers¿ acceptability of HydroSOStainable table olives
type: BFO_0000031
type: Anualidad
type: IAO_0000030
included: Calidad y Seguridad Alimentaria 2019
type: AcademicArticle
type: 2019
type: Thing
type: Document
type: BFO_0000002
type: Article
type: BFO_0000001

OSMOSIS2018/06
type: Proyecto
included: Calidad y Seguridad Alimentaria 2019
type: 2019
type: BFO_0000001
type: BFO_0000015
type: Anualidad
type: ProyectoInvestigacion
type: Grant
type: BFO_0000003
type: Thing
type: BFO_0000020
type: Relationship
type: Project
type: OBI_0000011
type: ERO_0000014
type: BFO_0000002

2005/00005/052
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type: ERO_0000014
type: BFO_0000003
type: Relationship
type: ProyectoInvestigacion
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type: Proyecto
type: BFO_0000015
type: 2019
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type: BFO_0000001
type: BFO_0000002
type: OBI_0000011
included: Calidad y Seguridad Alimentaria 2019

Calidad y Seguridad Alimentaria
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related by: Calidad y Seguridad Alimentaria 2019
type: ResearchOrganizationActive
type: BFO_0000001
includes: Calidad y Seguridad Alimentaria 2019
type: BFO_0000002
type: Thing
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type: ResearchOrganization
type: BFO_0000004

Xanthommatin is behind the antioxidant activity of the skin of Dosidicus gigas
type: 2019
type: BFO_0000002
type: BFO_0000031
type: IAO_0000030
type: BFO_0000001
type: Document
included: Calidad y Seguridad Alimentaria 2019
type: AcademicArticle
type: Article
type: Thing
type: Anualidad

Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits
type: Document
type: Article
included: Calidad y Seguridad Alimentaria 2019
type: AcademicArticle
type: Thing
type: Anualidad
type: 2019
type: BFO_0000002
type: BFO_0000031
type: BFO_0000001
type: IAO_0000030

Scienti¿c opinion on the proposed amendment of the EU speci¿cations for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution
type: Article
type: Thing
included: Calidad y Seguridad Alimentaria 2019
type: Document
type: 2019
type: Anualidad
type: BFO_0000031
type: BFO_0000001
type: AcademicArticle
type: IAO_0000030
type: BFO_0000002

Arilos deshidratados de granada optimizados usando la opinión de los consumidores españoles
type: ConferencePoster
type: BFO_0000031
type: Conference
type: Document
type: 2019
type: BFO_0000002
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000001
type: Anualidad
type: Thing
type: IAO_0000030

Can we safely consume insect products?
type: Thing
included: Calidad y Seguridad Alimentaria 2019
type: Presentation
type: Anualidad
type: BFO_0000015
type: InvitedTalk
type: Event
type: InvitedConference
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type: BFO_0000003
type: 2019

MUSGRAVE2.19A
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type: ProyectoApoyoTecnologico
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type: 2019
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type: Year2020
type: Thing
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OSMOSIS2018/34
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type: 2019
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type: ProyectoInvestigacion
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HEALTHY NUTRITION
type: ConferencePaper
type: 2019
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included: Calidad y Seguridad Alimentaria 2019
type: IAO_0000030
type: Conference
type: Anualidad
type: Document
type: Thing
type: BFO_0000001
type: Article

Irrigation water saving during pomegranate flowering and fruit set period
type: Thing
included: Calidad y Seguridad Alimentaria 2019
type: IAO_0000030
type: Document
type: BFO_0000002
type: AcademicArticle
type: Anualidad
type: 2019
type: BFO_0000031
type: BFO_0000001
type: Article

Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive
type: BFO_0000031
included: Calidad y Seguridad Alimentaria 2019
type: 2019
type: Article
type: BFO_0000002
type: Anualidad
type: Document
type: IAO_0000030
type: AcademicArticle
type: BFO_0000001
type: Thing

Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives
type: AcademicArticle
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000031
type: BFO_0000001
type: Document
type: Thing
type: IAO_0000030
type: Article
type: 2019
type: Anualidad
type: BFO_0000002

Evaluation and comparison of total polyphenols content and antioxidant activity of wild garlic (Allium ursinum L.) in selected morphological parts
type: Article
type: Anualidad
type: 2019
type: Document
type: BFO_0000002
type: IAO_0000030
type: Thing
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000001
type: BFO_0000031
type: AcademicArticle

Toenail Manganese as biomarker of drinking water exposure: a reliability study from a U.S. pregnancy cohort
type: BFO_0000001
type: AcademicArticle
type: Document
type: Anualidad
type: IAO_0000030
type: BFO_0000002
type: BFO_0000031
type: Thing
included: Calidad y Seguridad Alimentaria 2019
type: Article
type: 2019

Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit.
type: Thing
type: BFO_0000031
type: BFO_0000001
type: 2019
type: BFO_0000002
type: Article
type: Document
type: Anualidad
type: IAO_0000030
type: AcademicArticle
included: Calidad y Seguridad Alimentaria 2019

Antioxidant and preservative in tuna pâté
type: BFO_0000031
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type: IAO_0000030
type: AcademicArticle
type: Anualidad
type: BFO_0000001
type: 2019
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type: Document
type: Thing
type: Article

http://research.umh.es/vivo/pub/articulo/206655
type: AcademicArticle
label: Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,b-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
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type: Article
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type: Anualidad
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Evaluación del compromiso medioambiental de las grandes y medianas bodegas españolas mediante la información objetiva dada en sus webs
type: BFO_0000001
type: ConferencePoster
type: IAO_0000030
type: Document
type: Anualidad
type: 2019
included: Calidad y Seguridad Alimentaria 2019
type: Conference
type: BFO_0000002
type: Thing
type: BFO_0000031

Rice consumption and incidence of bladder cancer in a United States population
type: Thing
type: BFO_0000031
type: Document
type: Article
type: BFO_0000001
type: 2019
type: Anualidad
type: BFO_0000002
type: AcademicArticle
type: IAO_0000030
included: Calidad y Seguridad Alimentaria 2019

Chemical composition, mineral content and antioxidant capacity of phenolic extracts and essential oils of Lavandula stoechas L.
type: BFO_0000031
type: IAO_0000030
type: AcademicArticle
type: Thing
type: 2019
type: Document
type: BFO_0000002
included: Calidad y Seguridad Alimentaria 2019
type: BFO_0000001
type: Article
type: Anualidad

Sensory evaluation of food - A new trend for assessing food quality
type: BFO_0000001
included: Calidad y Seguridad Alimentaria 2019
type: Article
type: Document
type: Anualidad
type: BFO_0000031
type: IAO_0000030
type: 2019
type: AcademicArticle
type: Thing
type: BFO_0000002

Functional and sensory properties of pistachio nuts as a¿ected by cultivar
type: Thing
type: BFO_0000001
type: BFO_0000031
type: IAO_0000030
type: 2019
type: Anualidad
type: BFO_0000002
type: Article
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