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Research Activity Report
Plant-based meat substitutes in the Spanish market: type of products, main plant protein substitutes, and health and nutrition claims
Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity
alimentos Cárnicos Funcionales: Un reto del siglo XXI. Nuevas estrategias para su obtención
Effect of the short-term incorporation of different proportions of ensiled artichoke by-product on milk parameters and health status of dairy goats
Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals
Covid-19: the urgent call for a unified statistical anddemographic challenge
Calidad de la carne de búfalo de agua:análisis nutricional, sensorial e inocuidad, conservación, empacado y autenticidad
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
Nueva estrategia de modificación de composición de grasa en salchichas tipo Frankfurt con una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
Gelled emulsions based on amaranth flour with hemp and sesame oils
An R package for the implementation of Efficiency Analysis Tree and the estimation of technical efficiency
Modificación del perfil lipídico en salchichas Frankfurt mediante una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
REDUCCIÓN DE LAS QUEMAS DE SARMIENTOS EN LA COMUNIDAD VALENCIANA: DEFINICIÓN, DESARROLLO Y VALIDACIÓN DE PROCESOS DE CO-COMPOSTAJE EN COLABORACIÓN CON LOS ACTORES DEL TERRITORIO
Bioactive compounds and techno-functional properties of high-fiberco-products of the cacao agro-industrial chain
CONGRESO DE AGRICULTURA ECOLOGICA DE MURCIA (Congress Organization)
CARACTERIZACIÓN Y USO DE COPRODUCTOS DE LA INDUSTRIA AVÍCOLA COMO INGREDIENTES POTENCIALMENTE FUNCIONALES EN LA PRODUCCIÓN DE PRODUCTOS CÁRNICOS MÁS SALUDABLES
Determination of heavy metals in flaxseed
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Procesos de desarrollo e innovación de nuevos productos en la Industria Alimentaria
Effect of Home-based Prehabilitation in an Enhanced Recovery After Surgery Program for Patients Undergoing Colorectal Cancer Surgery during the COVID-19 Pandemic
Aromachology Related to Foods, Scientific Line of Evidence: A Review
2ND INTERNATIONAL ELECTRONIC CONFERENCE ON FOOD SCIENCE. FUTURE FOODS AND FOOD TECHNOLOGIES FOR A SUSTAINABLE WORLD (Congress Organization)
Oleogeles, ingredientes para desarrollar productos cárnicos más sanos
Modificación del perfil lipídico en salchichas tipo Frankfurt mediante una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
Variabilidad de los parámetros de calidad funcional y sensorial de la canela molida
Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?
Effect of early peripheral parenteral nutrition support in an enhanced recovery program for colorectal cancer surgery: a randomized open trial
La carne de búfalo de agua en las Américas: Retos y oportunidades
Chiquimeats, un proyecto de investigación aplicada para la elaboración de productos cárnicos mas saludables
1ST INTERNATIONAL CONFERENCE ON QUALITY AND MANAGEMENT SCIENCES (Congress Organization)
Effect of Different Black Quinoa Fractions (Seed, Flour and Wet¿Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
Assessment of total and partial fat replacement in Frankfurt-type sausages by gelled emulsion elaborated with peanut flour and flax oil. Effect on chemical composition, physico-chemical and sensorial properties
Strawberry Trees (Arbutus unedo L.) naturally grown in Morocco: A Combined Study using Headspace Solid-Phase Microextraction coupled with GC-MS and Physico-Morphological Screening
Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology
ON THE STOCHASTIC EXTENSION OF THE CLASSICAL EPIDEMIOLOGICAL COMPARTMENTAL MODELS
Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus)
How does water stress and roasting temperature affect the physicochemical parameters of almonds?
eat:An R package for the implementation of Efficiency Analysis Trees and the estimation of technical efficiency
Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency between Fig Peels and Pulps: Chemical and Chemometric Approach
Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
Assessment of chemical and physico-chemical properties of gelled emulsions elaborated with buckwheat flour and flax or sesame oils
Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects
Reformulación de hamburguesas de ternera con geles de emulsiones de agua y aceites vegetales
Consumer sensory studies for food companies: challenges and trends
Role of proteins and soluble peptides as limiting components during the co-composting of agro-industrial wastes
Enriquecimiento de paté de hígado de cerdo con harina de caqui: efectos tecnológicos y saludables
Reply letter: Benefits of the Bayes factor in rheumatology research
2ND INTERNATIONAL ELECTRONIC CONFERENCE ON FOODS- ¿FUTURE FOODS AND FOOD TECHNOLOGIES FOR A SUSTAINABLE WORLD¿ SESSION INNOVATIVE FOOD ADDITIVES AND INGREDIENTS (FOODS 2021) (Congress Organization)
NEW TRENDS IN RESEARCH AND INDUSTRY TO PROMOTE INNOVATION AND SUSTAINABILITY IN THE FOOD SYSTEM
Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages
Developing an integrated approach to enhance soil fertility and favour recarbonization of Mediterranean agricultural soils: a case study from Valencian Region in Spain
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product
Management of Green Waste Streams from Different Origins: Assessment of Different Composting Scenarios
Key factors affecting people's unwillingness to be confined during the COVID-19 pandemic in Spain: A large-scale population study
Cacao pod husk flour as ingredients for reformulating frankfurters: E¿ects on quality properties
Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
Functionnal and Technological Properties of Five Strawberry (Arbutus unedo L.) Fruit as Bioactive Ingredients in Functional Foods
Queso mozzarrella: inocuidad, adulteración, comercialización y perspectivas a futuro
II CONGRESO UNIVERSITARIO EN INNOVACION Y SOSTENIBILIDAD AGROALIMENTARIA (CUISA) (Congress Organization)
Innovaciones en Productos Alimentarios 2021
EVALUACIÓN DE DIFERENTES ESTRATEGIAS DE MANEJO DE LA FERTILIZACIÓN EN CAMPOS DE GOLF MEDIANTE EL USO COMBINADO DE DRON Y CÁMARA MULTIESPECTRAL
Innovación en productos de V gama: crema de calabaza enriquecida con quinoa
Long-term Evaluation of Fistulotomy and Immediate Sphincteroplasty as a Treatment for Complex Anal Fistula
Innovación en productos de V Gama: Vichyssoise enriquecida con quinoa
Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food
Date-Palm industry coproducts valorization from Elche Palm Grove (UNESCO World Heritage Site) and its application in the development of healthy foods.
Covid-19 outbreaks & their environment:The Valencian human behaviour
Estudio del porcentaje de inclusión de subproducto de alcachofa (brácteas) en dietas de cabras lecheras para una producción sostenible y circular.
WEAS'21: 1ST WORKSHOP ON EFFICIENCY ANALYSIS & STATISTICAL LEARNING METHODS (Congress Organization)
POTENCIAL TECNOLÓGICO Y DIGESTIBILIDAD IN VITRO DE DIFERENTES EXTRACTOS RICOS EN FIBRA PROCEDENTES DE COPRODUCTOS DEL CAQUI (DIOSPYROS KAKI). APLICACIÓN A ALIMENTOS.
Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review
Roselle (Hibiscus sabdariffa L.) extracts added to Frankfurt-type sausages: Effects on chemical, physicochemical and sensorial properties
Impact of deficit irrigation on fruit yield and lipid profile of terraced avocado orchards
A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties
Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainableTable Olives
Proximate composition of polyphenolic, phytochemical, antioxidant activity content and lipid profiles of date palm seeds oils (Phoenix dactylifera L.)
Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
OPTIMIZACIÓN DEL COMPOSTAJE DE ALPERUJOS A ESCALA REGIONAL: PROPUESTA DE PROCESOS TIPO, DESARROLLO Y CALIDAD DE LOS COMPOST OBTENIDOS. IMPLICACIONES AGRONÓMICAS, ECONÓMICAS Y AMBIENTALES
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
Ficus carica fruits, by-products and based products as potential sources of bioactive compounds: A review
Comparative study of commercial dried fruits on labeling information, chemical parameters, antioxidant capacity and sensory profile
Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
Satiety from healthier and functional foods
Estrategias para el desarrollo de productos cárnicos más saludables: incorporación de fibra dietética y modificaciones del perfil lipídico de las grasas
Bone toxicity induced by 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) and the retinoid system: A causality analysis anchored in osteoblast gene expression and mouse data
Assessment of body composition as an indicator of early peripheral parenteral nutrition therapy in patients undergoing colorectal cancer surgery in an enhanced recovery program
Aromachology related to foods, scientific lines of evidence: A review
Healthier frankfurters with fat replacement using gelled emulsion made with quinoa (Chenopodium quinoa W.) and walnut (Juglans regia L.) oil.
Propiedades fisicoquimicas y funcionales de la carne de búfalo de agua
Incorporating Biotic Information in Species Distribution Models: A Coregionalized Approach
VII CONGRESO INTERNACIONAL DE INNOVACION APLICADA / IMAT 2021 (Congress Organization)
An R package for the estimation of production frontiers through machine learning techniques
RDF description of Innovaciones en Productos Alimentarios 2021 - http://research.umh.es/vivo/pub/memoria/2021/gi_829