Anualidad
Research Activity Report
Efecto del tratamiento térmico de la colmena sobre la composición y la calidad de la miel
¿Valorización de co-productos hortícolas y su aplicación en el desarrollo de hamburguesas
Strategies for the valorization of date fruit and its coproducts: A new ingredient in the development of value-added foods
Bioactive Compounds of Broccoli Florets as Affected by Packing Micro-Perforations and Storage Temperature
Influence of the position of the fruit in the tree on the coloration of blood oranges
Rheological properties and inhibitory effect on digtestive enzymes of model beverages with saffron floral by-products
La aplicación precosecha de jasmonato de metilo mediante pulverización foliar y riego incrementa la calidad del pimiento verde
Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure
PROPIEDADES FÍSICO-QUÍMICAS Y SENSORIALES EN LECHES FERMENTADAS CON PURÉ DE HIGO
Sensory evaluation of foods with geographical indication
Functional characterization of artichoke cultivars propagated vegetatively and by seeds.
El zumo de remolacha como colorante en el desarrollo de análogos cárnicos
Caracterización de los sistemas de producción ovina en el área de la IGP Cordero Segureño
Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A review
WELFARESTRESS ASSESSMENT BY INFRARED THERMOGRAPHY AFTER SPERM EXTRACTION IN RABBITS
Effect of the Onset of Intramammary Infection on the Electrical Conductivity of Ewe¿s Milk and Study of Various Algorithms for Its On-Line Detection
Follow-up of the re-evaluation of glycerol esters of wood rosins (E¿445) as a food additive
Novel Chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media
How Does Cultivar Affect Sugar Profile, Crude Fiber, Macroand Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves ?
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
Pre-harvest application of Sodium Benzoate for Fungal Decay Control in lemon fruit
Aplicación del dátil ilicitano en el desarrollo de alimentos funcionales
Potential Preharvest Application of -Aminobutyric Acid (GABA) on Improving Quality of `Verna¿ Lemon at Harvest and during Storage
Efecto del tamaño de partícula sobre la composición química, las propiedades fisicoquímicas y tecno-funcionales y la capacidad antioxidante de la harina de hueso de dátil
Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product
Evaluación del efecto del embolsado la calidad de la uva de mesa del Vinalopó
Microencapsulated bioactive extracts from Diplotaxis erucoides isolated through green strategues
Influence of artichoke antioxidant activity in their susceptibility to suffer frost injury
Post-harvest treatments with gamma-aminobutyric acid increase strawberry (Fragaria x ananassa Duch.) quality during storage
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
Valorización de los coproductos de hongos cultivados y su aplicación en el desarrollo de alimentos
Effect of antioxidnat agent on sensory profile of some aromatic fresh-cut peaches
Influence of the artichoke cultivar on the aptitude for the development of fresh-cut artichoke.
How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?
Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM
Valorización del cultivo de la palmera datilera ilicitana (Phoenix dactylifera L.): Identificación y selección de descriptores para su aplicación alimentaria
Salt reduction and replacers in food production
Preventing mislabeling: A comparative chromatographic analysis for classifying medical and industrial cannabis
Effect of Preharvest Treatments with Sodium Bicarbonate and Potassium Silicate in Navel and Valencia Oranges to Control Fungal Decay and Maintain Quality Traits during Cold Storage
Effect of rootstock on the volatile profile of mandarins
Innovación en productos cárnicos: Uso de ingredientes sostenibles a partir del dátil ilicitano.
Efecto de la aplicación precosecha de glicina sobre la calidad postcosecha de mandarina conservada en frío.
New strategies to control and improve the postharvest quality of lemon fruits
Reformulating traditional meat products: choriças de Vinhais with gelled emulsion based on chia or hemp oil
EFECTO DE LA CONDICIÓN CORPORAL EN LA FERTILIDAD DE LA CONEJA
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
Effect of date palm pulp upon color, reflectance spectra and physicochemical properties in a healthy paprika-added dry-cured meat snack model system
Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?
Persimmon byproduct extracts as potential antibacterial ingredients against foodborne pathogens
Polysaccharides from by-products as a source of functional dietary fiber and antioxidants
Bioactivity of pomegranate (Punica granatum L.) peels flour to improve probiotics viability in micro co-encapsulation by ionic gelation
Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon
Salicylic acid preharvest treatment improves green pepper fruit quality and antioxidant capacity during postharvest storage.
Assessment of techno-functional properties and polyphenolic profile of date seed flour with different particle size
PRENATAL FACTORS AFFECTING THE PROBABILITY OF SURVIVAL BETWEEN BIRTH AND WEANING IN RABBITS
SIMBIOSIS INDUSTRIAL EN EL APROVECHAMIENTO DEL RESIDUO DEL CAQUI PARA LA ELABORACIÓN DE PRODUCTOS FORMULADOS CON BIOACTIVOS
Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues
Preharvest Multiple Applications of GABA Improve Quality Traits and Antioxidant Compounds of Pomegranate Fruit during Storage.
EVALUACIÓN DEL EFECTO DEL EMBOLSADO EN LA CALIDAD SENSORIAL DE LA UVA DE MESA DEL VINALOPÓ CV. ALEDO
Acclimatisation of Fusarium langsethiae, F. poae and F.sporotrichioides to elevated CO2: Impact on fungal growth and mycotoxin production onoatbased media
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
"La importancia del Ganado en sistemas extensivos y agroecológicos".
Natural alternatives and use of nitrate and nitrate salts
Criteria for selecting optimal dates for food valorization as functional ingredient
Reducción de grasa e impacto en el perfil lipídico de hamburguesas de cabra con adición de emulsiones gelificadas a base de harina de amaranto y aceite de chía
STRATEGIES TO IMPROVE THE QUALITY OF FOODS
Developments in Food Quality and SafetySTRATEGIES TO IMPROVE THE QUALITY OF FOODS
Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion
Formación de biopelículas por aislamiento de Clostridioides difficile y Clostridium perfringens. Detección de microorganismos en superficies de industria alimentaria
Variación geográfica de elementos esenciales y no esenciales en muestras de arroz comercial de la península ibérica
Caracterización óptica del limón en diferentes estados de maduración
Linking conventional and organic rainfed almond cultivation to nut quality in a marginal growing area (SE Spain)
Natural additives in meat products as antioxidants and antimicrobials
Heterogeneidad físico-química y funcional en pimiento verde, rojo y amarillo
Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
Enriquecimiento de yogures con hueso de dátil (Phoenix dactylifera L.)
Impact of Menthol and Thymol in Combination with Modified Atmosphere Packaging for the Safety and Quality Retention of Apricot Fruits during Cold Storage
Extractos de chokeberry como aditivos funcionales en la producción de yogur: estabilidad del producto y propiedades antioxidantes.
Effect of cysteine with essential oils on quality attributes and functional properties of `Blanca de Tudela¿ fresh-cut artichoke
Uso de elicitores en pre-cosecha sobre la producción y calidad de la pitahaya en el momento de la recolección
Elicitores aplicados en precosecha y sus beneficios sobre la calidad de los frutos en postcosecha
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
Effect of environmental variance-based resilience selection on the gut metabolome of rabbits
Study and development of healthier and functional meat products
Comparative Effect of Melatonin and 1-Methylcyclopropene Postharvest Applications for Extending `Hayward¿ Kiwifruit Storage Life
The outcome of boosting mitochondrial activity in alcohol-associated liver disease is organ-dependent
Efecto de ciclos de bajas temperaturas (2 °C ¿ 20 °C) en postcosecha para promover la síntesis de antocianinas en naranja cv. Sanguinelli
Chia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage
Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF-002) as a smoke flavouring Primary Product
Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage
Use of olive industry by-products for valued-added food development
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion
PERFIL DE ÁCIDOS ORGÁNICOS EN PLASMA DE CONEJA EN LA OVULACIÓN Y AL INICIO DE LA GESTACIÓN
Gelled emulsions as fat replacer in pâté: effect on sensory and physicochemical properties
Combinación de tratamientos pre-cosecha con efectos antifúngicos en naranjo
Chemical composition, antioxidant and antibacterial activities of essential oil obtained from chincho (Tagetes elliptica Sm) leaves grown in the Peruvian Andes
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
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
Development of symbiotic vegan beverages: probiotic viability, sensory profile, consumers¿ acceptance, and functional stability.
Potential of plant-exosome vesicles from grapefruit (Citrus x paradisi) and tomato (Solanum lycopersicum) juices as functional ingredients and targeted drug delivery vehicles
III Congreso Internacional sobre masculinidades e igualdad: Educación para la igualdad y co(educación)
II CONGRESO INTERNACIONAL SOBRE MASCULINIDADES E IGUALDAD: EDUCACIÓN PARA LA IGUALDAD Y CO(EDUCACIÓN)
II Congreso Internacional sobre masculinidades e igualdad: Educación para la igualdad y co(educación)
Effect ofCysteine with Essential Oils on Quality Attributes and Functional Properties of `Blanca de Tudela¿ Fresh-Cut Artichoke
Influence of water déficit on debittering and fermentation of green and black table Olives in organic and conventional
Adaptación de los productos agroalimentarios a los mercados internacionales
Evaluation of antioxidant activity from two varieties of Phoenix dactylifera L. for future functional food applications
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
Efecto del cocinado en el índice glucémico de los alimentos: aplicación en el diseño de menús en restauración colectiva
Anthocyanin in blood oranges: a review on postharvest approaches for its enhancement and preservation.
Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation
ALIMENTANDO LAS MASCULINIDADES CO(EDUCATIVAS): EL ESPACIO DE ENCUENTRO DEL CIMASCIGUAL II Y SUS DEBATES CIENTÍFICOS
Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion
Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane
Changes in Body Reserves, Non-Esterified Fatty Acids, and Leptin during the Reproductive Lifespan of the Rabbit Female
Follow-up of the re-evaluation of indigo carmine (E 132) as a food additive
Physico-chemical, technological and microbiological characterization of yogurts enriched with date paste (Confitera cv.)
Scientific opinion on the renewal of the authorisation of Smoke Concentrate 809045 (SF-003) as a smoke flavouring Primary Product
Efecto del cultivo ecológico vs convencional en las propiedades fisicoquímicas de la granada Mollar de Elche
Pepper seeds as a source of bioactive compounds for biostimulants production.
Postharvest tools to enhance blood orange quality by reducing the chilling injury symptoms and maintaining anthocyanin content
Optimal Parameters to Milk Murciano-Granadina Goats in Mid and Low-Line Milking Parlours
Relación entre el perfil de ácidos grasos en plasma y la supervivencia embrionaria en conejas
Chemistry behind quality. Emission of volatile enantiomers from mentha spp. plant tissue in relationship to odor sensory quality
Latent Childhood Exposure to Mixtures of Metals and Neurodevelopmental Outcomes in 4¿5¿Year¿Old Children Living in Spain
Did the addition of olive cake in the finishing diet of Bísaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and dry-cured ¿cachaço¿?
Polyamines to enhance desirable phytochemicals for quality and health
Relación entre las condiciones ambientales y la humedad del combustible vivo (HCV), durante el día, de cuatro especies vegetales del Parque Regional de la Sierra del Valle y Carrascoy (Región de Murcia).
Efecto poscosecha de melatonina 0.3 mM en el control de daños por frío y calidad de granadas `Bigful¿ y `Mollar de Elche
Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type
Desarrollo e Innovación de productos lácteos híbridos: aplicación de quinoa como nuevo ingrediente en la elaboración de postres lácteos
Changes in Physicochemical Characteristics, Peel Color, and Juice Attributes of `Moro¿ Blood Orange Fruit Treated with Glycine Betaine and Methyl Salicylate during Cold Quarantine Storage.
Evolution of red grape pomace quality during ensiling
Calidad de la canal y la carne en tres líneas de conejos
Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review
Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients
Quality of olive oil obtained by regulated deficit irrigation
The effect of aging on chemical and organoleptic parameters of Monastrell wines
Efecto del tratamiento poscosecha con Melatonina y 1-Metilciclopropeno para incrementar la vida útil de kiwi (Actinidia deliciosa cv Hayward)
Construyendo una trayectoria científica: desafíos y oportunidades
Safety evaluation of synthesised DNA oligonucleotides as a food additive
Scientific opinion on the renewal of the authorisation of SmokEz Enviro-23 (SF-006) as a smoke flavouring Primary Product
Selection for environmental variance shifted the gut microbiome composition driving animal resilience
?-Aminobutyric acid treatments of pomegranate trees increase crop yield and fruit quality at harvest.
The Preharvest Application of Essential Oils (Carvacrol, Eugenol, and Thymol) Reduces Fungal Decay in Lemons
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
EL DÁTIL FRESCO ESPAÑOL, UN CULTIVO EMERGENTE
Carotenoids profile and tocols content of flowers, leaves and stems of the Wild Edible Plant, Oxalis pes-caprae L.
Green technologies for persimmon by-products revalorisation as sustainable sources of dietary fibre and antioxidants for functional beverages development
New trends in the development of funtional foods
Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage
"Adaptación de los productos agroalimentarios a los mercados internacionales¿
Quality Characteristics of Fresh Date Palm Fruits of Medjoul and Confitera cv. from the Southeast of Spain (Elche Palm Grove)
Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads
Contenido en azúcares de cereales ifantiles
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus¿Maqui Beverages
Effect ofpreharvest treatments with sodium bicarbonate and potassium silicate in navel and valencia oranges to control fungal decay and maintain quality traits during cold storage
Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products-A Systematic Review
Diferencias sensoriales entre alcachofas de una misma variedad pero con distinto contenido fenólico
Influence of the state of development of the artichoke on postharvest storage.
Sweet Cherry (Prunus avium L.) Cracking during Development on the Tree and at Harvest: The Impact of Methyl Jasmonate on Four Different Growing Seasons.
Nutritional properties and oxidation stability of oils obtained from several edible insects
Effect of fertigation on the physicochemical quality and antioxidant system of Fino lemons during postharvest storage
Evaluación de la calidad espermática en líneas de conejo seleccionadas divergentemente por variabilidad del tamaño de camada
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
Efecto del riego deficitario sostenido en las propiedades físico-químicas de la granada `Mollar de Elche¿
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other Monastrell wines during the aging period
Aplicación de tratamientos poscosecha para mantener la calidad de uva de mesa Vitis vinífera L. cv. Aledo)
Brasinoesteroides: Una nueva estrategia para aumentar la calidad de la fruta de hueso
New technologies for obtaining healthy foods
Effect of Pre-harvest Foliar Applications with Methyl Jasmonate on Sweet Cherry Cracking in Different Growing Seasons
Organic acids and sugars profiles in plasma at mating and at delivery in two rabbit lines selected divergently for litter size variability
Acrylamide and 5-hydroxymethylfurfural in synthetic sugar cane syrup: Mitigation by additives
Recent Insights on Producing High Quality Artichoke Through Pre-Harvest and Postharvest Applications
Efecto del tratamiento térmico en la calidad del puré de higo como potencial ingrediente en la elaboración de productos funcionales
Persimmon by-product extracts interfere with bacterial virulence
Evaluación del estrés con termografía de infrarrojos tras la extracción espermática en conejos
Sustainability and functional foods: challenges and opportunities
Aplicación de harina de grillo común (Acheta domesticus) para el desarrollo de productos cárnicos más saludables y sostenibles
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
Soil management strategies in organic almond orchards: Implications for soil rehabilitation and nut quality
Scientific opinion on the renewal of the authorisation of SmokEz C-10 (SF-005) as a smoke flavouring Primary Product
Valorization of wild edible plants as food ingredients and their economic value
Genetic and Phenotypic Parameters of Rabbit Individual Body Weight in the Preweaning Period
Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit.
Effects of dietary supplementation with purple garlic powder and oregano essential oil on intestinal health in post-weaning piglets from commercial farms
Is Oral Vaccination against Escherichia coli Influenced by Zinc Oxide?
Assessment of chemical, physicochemical and sensorial properties of low-sodium beef burgers formulated with different mushroom flours
Valorización de los coproductos de la industrialización de la remolacha: desarrollo de productos cárnicos híbridos
Evaluación de la capacidad antioxidante en pescado
Melatonin Postharvest Treatment in Leafy `Fino¿ Lemon Maintains Quality and Bioactive Compounds
Unveiling the effect of interacting forecasted abiotic factors on growth and aflatoxin B1 production kinetics by Aspergillus flavus
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
Preharvest treatments of `Colar de Albatera¿ fig fruit to promote harvest as an alternative of Ethrel
Effect of drying methods on chemical and sensory properties of Cannabis sativa leaves
ASSESSMENT OF SPERM QUALITY IN RABBIT LINES DIVERGENTLY SELECTED FOR LITTER SIZE VARIABILITY
Scientific opinion on the renewal of the authorisation of proFagus Smoke R714 (SF-001) as a smoke flavouring Primary Product
Physicochemical, textural and sensory properties of custard formulated with quinoa as a novel ingredient
Assessment of the antioxidant properties of white mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) coproducts: A potential functional food ingredient
Microencapsulated saffron floral by-products extracts as functional ingredients for antioxidant fortification of yogurt
Quality properties and antioxidant compounds of pomegranate juice as affected by cultivar
Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
Brindando oportunidades de aprendizaje: Prevención de riesgo cardiovascular (RCV) en adolescentes
Brindando oportunidades de aprendizaje: prevención de RCV en adolescentes
Mineral content of a lyophilizated extract from the fruit Opuntia ficus indica (L.) Mill.
Autoinducers modulation as a potential anti-virulence target of bacteria by phenolic compounds
Alchohol Removing Influences Sulforaphane Concentration on Broccoli Sprouts Supplemented Beers
Condicionantes degénero en el abandono precoz del baloncesto federado en la Comunidad Valenciana
Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product
Economic analysis of Ficus carica regarding bioactive compounds in Southeast Spain
Combined postharvest treatments to reduce chilling injury and maintain quality during `Hass¿ avocado (Persea Americana Mill.) storage.
ENVIRONMENTAL AND GENETIC FACTORS AFFECTING LITTER SIZE COMPONENTS IN RABBITS
Strategies for the valorization of date fruits from Alicante palm grove
The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies
Optimized anthocyanin extraction method from purple sweet potato peel and obtain a natural additive
Uso de setas cultivadas en el desarrollo de productos cárnicos bajos en sal
Antioxidant properties of date seeds (Phoenix dactylifera) coproducts. A potential ingredient in the development of functional foods
Development of new crafts beers enriched with by-product of orange.
Preharvest putrescine treatment improve blood orange commercial quality during storage at 8°C
Long-Term Feeding of Dairy Goats with 40% Artichoke by-Product Silage Preserves Milk Yield, Nutritional Composition and Animal Health Status
Role of Pre-Harvest Sorbitol Calcium Treatments in Controlling Berry Drop in Bagged Table Grapes of the ¿Doña María¿ Variety
Influence of the internal development stage on the total phenolic content and postharvest storage of 'Lorca' and 'Tupac' artichoke cultivars
Cocoa shell infusion; a promising application for added value beverages based on cocoa¿s production coproducts
Gelled emulsions (with chia and hemp oil) asanimal fat replacer in goat burgers: Effect on lipid profile, lipid oxidation and sensory quality
Fondillón wine adulteration by addition of other Monastrell wines
Re-evaluation of erythritol (E¿968) 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
Variación temporal de la humedad del combustible fino vivo (HCFV) de cuatro especies vegetales del Parque Regional de la Sierra del Valle y Carrascoy
CARACTERIZACIÓN FISICOQUÍMICA, AROMÁTICA Y SENSORIAL DE FONDILLÓN, EL VINO MÁS REPRESENTATIVO DE LA DENOMINACIÓN DE ORIGEN PROTEGIDA ALICANTE
Artichoke flower buds¿ juice and Manna as a natural treatment for improving postharvest quality of fresh-cut apple (cv Story) fruit.
Valorización del orujo de uva blanca para su uso en alimentación de rumiantes mediante ensilado
Valorización de los coproductos procedentes de hongos cultivados y su aplicación como nuevos ingredientes en el desarrollo de alimentos
Extracción de compuestos de alto valor añadido a partir de subproductos de la industria cítrica.
Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature
Fat reduction and profile improvement in food products
Scientific opinion on the renewal of the authorisation of Fumokomp (SF-009) as a smoke flavouring Primary Product
Effect of pomegranate and date palm fruit coproducts as potential new ingredients upon a dry-cured sausage: effects upon industrial and physicochemical properties
Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage
Evaluación de la actividad inhibitoria de aceites esenciales contra bacterias patógenas presentes en trucha arcoíris (Oncorhynchus mykiss) responsables de enfermedades transmitidas por alimentos
AGROALNEXT-Plan complementario de Agroalimentación, como una herramienta de apoyo a la formación y el emprendimiento
House cricket (Acheta domesticus) flour as ingredient for the fortification of meat burgers
Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
Physicochemical, technofunctional and antioxidant properties of Pleurotus spp. powders
Autochthonous starter cultures in cheese production- A review
Preharvest Use of -Aminobutyric Acid (GABA) as an Innovative Treatment to Enhance Yield and Quality in Lemon Fruit.
Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 ºC
EFECTO DEL TRATAMIENTO PRECOSECHA Y POSCOSECHA CON MELATONINA SOBRE LA CALIDAD DE FRUTAS Y HORTALIZAS
Postharvest treatments with methyl salicylate and glycine betaine synergistically enhanced chilling tolerance and maintained bioactive compounds of blood orange fruit subjected to cold quarantine storage
RDF description of Tecnología Agroalimentaria 2023 - http://research.umh.es/vivo/pub/memoria/2023/org_24