Anualidad
Research Activity Report
Extractos de chokeberry como aditivos funcionales en la producción de yogur: estabilidad del producto y propiedades antioxidantes.
Evaluación del efecto del embolsado la calidad de la uva de mesa del Vinalopó
Follow-up of the re-evaluation of indigo carmine (E 132) as a food additive
N-(2-ozoazepan-3-yl)-pyrrolidine-2-carboxamide, a novel Octopus vulgaris ink-derived metabolite, exhibits a pro-apoptotic effect on A549 cancer cell line and inhibits pro-inflammatory markers
Elaboración de una herramienta con recetas para proteger la salud mental del adolescente en el aula
Diferencias sensoriales entre alcachofas de una misma variedad pero con distinto contenido fenólico
Microencapsulated bioactive extracts from Diplotaxis erucoides isolated through green strategues
Effect of rootstock on the volatile profile of mandarins
Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
Re-evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
Latent Childhood Exposure to Mixtures of Metals and Neurodevelopmental Outcomes in 4-5-Year-Old Children Living in Spain
Linking conventional and organic rainfed almond cultivation to nut quality in a marginal growing area (SE Spain)
Efecto del cultivo ecológico vs convencional en las propiedades fisicoquímicas de la granada Mollar de Elche
Sensory evaluation of foods with geographical indication
Influence of water déficit on debittering and fermentation of green and black table Olives in organic and conventional
Safety evaluation of synthesised DNA oligonucleotides as a food additive
Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage
Flavouring Group Evaluation 76 Revision 2 (FGE.76Rev2): Consideration of sulfur-containing heterocyclic compounds, evaluated by JECFA, structurally related to thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev5
"Adaptación de los productos agroalimentarios a los mercados internacionales¿
ADHERENCIA A PATRONES DIETÉTICOS PRO-VEGETARIANOS Y RIESGO DE CÁNCER DE ESÓFAGO, ESTÓMAGO Y PÁNCREAS: ESTUDIO MULTI CASOSCONTROL PANESOES.
The effect of aging on chemical and organoleptic parameters of Monastrell wines
Valorization of wild edible plants as food ingredients and their economic value
Soil management strategies in organic almond orchards: Implications for soil rehabilitation and nut quality
Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
Efecto del tratamiento térmico en la calidad del puré de higo como potencial ingrediente en la elaboración de productos funcionales
Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
Novel Chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media
Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other Monastrell wines during the aging period
Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon
Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients
Acrylamide and 5-hydroxymethylfurfural in synthetic sugar cane syrup: Mitigation by additives
Formación de biopelículas por aislamiento de Clostridioides difficile y Clostridium perfringens. Detección de microorganismos en superficies de industria alimentaria
Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products-A Systematic Review
Efecto del tratamiento térmico de la colmena sobre la composición y la calidad de la miel
Association between mediterranean diet and metal(loid) exposure in 4-5-year-old children living in Spain
Contenido en azúcares de cereales ifantiles
Adherence to Pro-Vegetarian Food Patterns and Risk of Oesophagus, Stomach, and Pancreas Cancers: A Multi Case-Control Study (The PANESOES Study)
Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product
Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature
Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review
How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?
Scientific opinion on the renewal of the authorisation of SmokEz C-10 (SF-005) as a smoke flavouring Primary Product
Efecto del riego deficitario sostenido en las propiedades físico-químicas de la granada `Mollar de Elche¿
Brindando oportunidades de aprendizaje: Prevención de riesgo cardiovascular (RCV) en adolescentes
Brindando oportunidades de aprendizaje: prevención de RCV en adolescentes
Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads
Development of symbiotic vegan beverages: probiotic viability, sensory profile, consumers¿ acceptance, and functional stability.
Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product
Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM
Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues
CARACTERIZACIÓN FISICOQUÍMICA, AROMÁTICA Y SENSORIAL DE FONDILLÓN, EL VINO MÁS REPRESENTATIVO DE LA DENOMINACIÓN DE ORIGEN PROTEGIDA ALICANTE
Evaluación de la capacidad antioxidante en pescado
Re-evaluation of sucrose esters of fatty acids (E 473) as a food additive in foods for infants below 16¿weeks of age and follow-up of its previous evaluations as food additive for uses in foods for all population groups
Scientific opinion on the renewal of the authorisation of Fumokomp (SF-009) as a smoke flavouring Primary Product
EFECTO DE LA INCLUSIÓN DE ENSILADO DE PLANTA Y SUBPRODUCTO DE ALCACHOFA (CYNARA SCOLYMUS L.) Y SUBPRODUCTO DE BRÓCOLI (BRASSICA OLERACEA VAR. ITALICA) EN LA RACIÓN DE CABRAS MURCIANO-GRANADINAS SOBRE
Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
Mineral content of a lyophilizated extract from the fruit Opuntia ficus indica (L.) Mill.
Comparative profiling of volatile organic compounds associated to temperature sensitive resistance to wheat streak mosaic virus (WSMV) in resistant and susceptible wheat cultivars at normal and elevated temperatures
Microencapsulated saffron floral by-products extracts as functional ingredients for antioxidant fortification of yogurt
Rheological properties and inhibitory effect on digtestive enzymes of model beverages with saffron floral by-products
Effect of potassium permanganate, ultraviolet radiation and titanium oxide as ethylene scavengers on preservation of postharvest quality and sensory attributes of broccoli stored with tomatoes
Quality of olive oil obtained by regulated deficit irrigation
Análisis de rentabilidad del enoturismo mediente la cuantificación del uso de la información del cliente obtenida durante visitas a bodegas. El caso de España.
PROPIEDADES FÍSICO-QUÍMICAS Y SENSORIALES EN LECHES FERMENTADAS CON PURÉ DE HIGO
Carotenoids profile and tocols content of flowers, leaves and stems of the Wild Edible Plant, Oxalis pes-caprae L.
Economic analysis of Ficus carica regarding bioactive compounds in Southeast Spain
Nutritional and functional compounds and antioxidant activity of edible and non-edible fruit part of Spanish brebas and figs (Ficus carica L.) among different varieties
Herramienta Gastro-Educativa para la prevención de riesgo cardiovascular en el adolescente
Effect of drying methods on chemical and sensory properties of Cannabis sativa leaves
Chemistry behind quality. Emission of volatile enantiomers from mentha spp. plant tissue in relationship to odor sensory quality
How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?
EVALUACIÓN DEL EFECTO DEL EMBOLSADO EN LA CALIDAD SENSORIAL DE LA UVA DE MESA DEL VINALOPÓ CV. ALEDO
Carbon dioxide emissions and adherence to Mediterranean diet in an adult population: the Mediterranean diet index as a pollution level index
Follow-up of the re-evaluation of glycerol esters of wood rosins (E¿445) as a food additive
Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage
Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
Re-evaluation of erythritol (E¿968) as a food additive
Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for ¿,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
Fondillón wine adulteration by addition of other Monastrell wines
Prenatal exposure to metal mixtures and lung function in children from the New Hampshire birth cohort study
Scientific opinion on the renewal of the authorisation of proFagus Smoke R714 (SF-001) as a smoke flavouring Primary Product
Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF-002) as a smoke flavouring Primary Product
Association of monetary diet cost of foods and diet quality in Spanish older adults
Scientific opinion on the renewal of the authorisation of Smoke Concentrate 809045 (SF-003) as a smoke flavouring Primary Product
Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
Long-Term Feeding of Dairy Goats with 40% Artichoke by-Product Silage Preserves Milk Yield, Nutritional Composition and Animal Health Status
Scientific opinion on the renewal of the authorisation of SmokEz Enviro-23 (SF-006) as a smoke flavouring Primary Product
How Does Cultivar Affect Sugar Profile, Crude Fiber, Macroand Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves ?
Criteria for selecting optimal dates for food valorization as functional ingredient
Dietary intake of polychlorinated dibenzo-p-dioxins and furans, adiposity and obesity status
RDF description of Calidad y Seguridad Alimentaria 2023 - http://research.umh.es/vivo/pub/memoria/2023/gi_866