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Research Activity Report
Bioacumulación de metales pesados en tilapias silvestres o cultivadas y el Riesgo en la Salud de los Consumidores.
Mejora de la calidad nutricional de alimentos tradicionales de la dieta mediterránea mediante la incorporacion de ingredientes saludables y sostenibles del azafrán (Cracus Sativus, L)
Re-evaluation of guar gum (E¿412) 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
Systematic review and meta-analysis of arsenic concentration in drinking water sources of iran
Una mayor adherencia a Dieta Mediterránea reduce el riesgo de muerte en adultos de 65 y más años
ALMENDRO DE SECANO CONVENCIONAL VS. ECOLÓGICO: implicaciones en la calidad del fruto
Pro-vegetarian dietary patterns and essential and heavy metal exposure in children of 4-5-years from the INfancia y medio Ambiente cohort (INMA)
CEREALES PARA EL DESAYUNO ¿cÓMO ELEGIR LOS MÁS SALUDABLES?
JORNADAS ARSENCIA: DIETA Y EXPOSICION A METALES: IMPLICACIONES PARA LA SALUD GLOBAL (Congress Organization)
Flavouring group evaluation 419 (FGE.419): 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one
Pro-vegetarian dietary patterns and mortality by all-cause and specific causes in an older Mediterranean population
neuroeducación Alimentaria: educando el gusto a través de prescripciones culinarias multisensoriales
Herramienta INCLUSIVA DE APRENDIZAJE A TRAVÉS DE FICHAS Y RECETAS PARA PERSONAS CON TEA. CUADERNO LIDER
Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig pur¿ee
Re-evaluation of argon (E 938) and helium (E 939) as food additives.
Urinary concentrations of non-essential and essential elements during weaning in infants from the NELA cohort in Spain
AGROALNEXT 2022/040: Estrategias hidrosostenibles en frutales de hueso: caso a estudio el albaricoquero
FROM TRADITION TO INNOVATION. THE FOUR QUALITY SPHERES OF AN AGRI-FOOD PRODUCT
Efecto del riego deficitario controlado en las propiedades fisicoquímicas de los frutos de albaricoquero cv. `Mirlo Rojo¿
PERMANENT SCIENTIFIC AQUACULTURE WORKSHOP FOR SCHOOL-CHILDREN AT JESÚS CARNICER DIDACTIC AND INTERACTIVE SCIENCE MUSEUM OF VEGA BAJA DEL SEGURA
Obtención de bacteriocinas de L. plantarum y L. lactis y actividad inhibitoria frente a S. aureus resistente causante de mastitis bovina.
Association between Mediterranean diet and metal mixtures concentrations in pregnant people from the New Hampshire Birth Cohort Study
Factores asociados al consume de alimentos ultra-procesados (AUP) en niños y niñas de 4, 8 y 11 años del estudio INMA
V CONGRESO UNIVERSITARIO INTERNACIONAL EN INNOVACION Y SOSTENIBILIDAD AGROALIMENTARIA (CUIISA 2024) (Congress Organization)
COLLABORATIVE PROJECTS BETWEEN THE UNIVERSITY, THE FOOD INDUSTRY/HOSPITALITY INDUSTRY AND STUDENTS OF VOCATIONAL EDUCATION AND TRAINING IN THE AGRICULTURAL AND AGRI-FOOD SECTORS
VALORIZACIÓN DE PLANTAS COMESTIBLES SILVESTRES: ESTUDIO DE SUS PROPIEDADES QUÍMICAS, FUNCIONALES Y SENSORIALES
Estrategias hidroSOStenibles en albaricoquero
POTENCIAL ANTICANCERÍGENO DE COMPUESTOS AISLADOS A PARTIR DE A PARTIR DE TINTA DE PULPO (Octopus vulgaris)
Factores determinantes de la presencia de cadmio en aguacates (Persea americana, L.) en la provincia de Pedernales y en cacao (Theobroma cacao, L.) en las provincias Duarte (San Francisco de Macorís) y Monte Plata, República Dominicana.
Wounding Citrus Peel By-Products as Abiotic Stress to Induce the Synthesis of Phenolic Compounds?
Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27.
Microencapsulación de subproductos florales de azafrán para la mejora de la calidad nutricional de alimentos tradicionales de la dieta mediterránea
El pescado: El secreto emocional de los adolescentes
Scientific opinion on the extension of uses of quillaia extract (E 999) as a food additive
Patrones dietéticos provegetarianos y supervivencia en población mediterránea de edad avanzada
Influencia de la dieta en la calidad de la dorada de acuicultura durante el almacenamiento
Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes' Milk Cheeses: Insights into Cheese Quality Figures
EFECTO DEL RIEGO DEFICITARIO SOBRE EL ESTADO HÍDRICO DEL CULTIVO DEL ALBARICOQUERO VAR. `MIRLO ROJO¿
Diplotaxis erucoides and Oxalis pes-caprae: TwoWild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins
Flavouring Group Evaluation 413 (FGE.413): Naringenin.
Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products
Safety evaluation of certain food additives
Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
OPEN-DOOR DAY WORKSHOP ¿THINK BLUE THROUGH AQUACULTURE¿ FOR HIGH SCHOOL AND BACHELOR STUDENTS WITHIN THINKINAZUL MARINE SCIENCE PROGRAMME
Enhancing "Mirlo Rojo" Apricot (Prunus armeniaca L.) Quality Through Regulated Deficit Irrigation: Effects on Antioxidant Activity, Fatty Acid Profile, and Volatile Compounds
PATRONES DIETÉTICOS PRO-VEGETARIANOS Y MORTALIDAD TOTAL, POR ENFERMEDAD CARDIOVASCULAR Y CÁNCER EN POBLACIÓN MEDITERRÁNEA DE EDAD AVANZADA
Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes
REVALORIZATION OF BROCCOLI BY-PRODUCTS: EXTRACTION OF BIOACTIVE COMPOUNDS WITH GREEN TECHNOLOGIES AND DEVELOPMENT OF NOVEL VEGGIE BEVERAGES
Follow-up of the re-evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses
RECETAS Y RESEÑAS HISTÓRICAS. DE LOS PLATOS OLVIDADOS O DE CONSUMO OCASIONAL EN LA GASTRONOMÍA DE LAS DISTINTAS COMUNIDADES AUTÓNOMAS ESPAÑOLAS
Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement
Pulsed ultrasound-assisted extraction of lycopene and ß-carotene from industrial grated tomato by-products
PRO-VEGETARIAN DIETARY PATTERNS AND MORTALITY BY ALL-CAUSE AND SPECIFIC CAUSES IN AN OLDER MEDITERRANEAN POPULATION
Assessing the Impact of Regulated Deficit Irrigation on Polyphenolic Profile in `Mirlo Rojo¿ Apricots
Dietary intake of perfluorooctanesulfonic acid (PFOS) and glucose homeostasis parameters in a non-diabetic senior population
Influence of ¿-irradiation on the features of polysaccharides from hawthorn seeds
TRAINING PROPOSAL IN TERMS OF SUSTAINABLE AND HEALTHY FOOD ON TOURISM AND CATERING VOCATIONAL EDUCATION AND TRAINING STUDENTS BASED ON CONSUMER KNOWLEGDE
Environmental pollution by heavy metals within the area influenced by the Tungurahua volcano eruption - Ecuador
Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye
Essential and non-essential elements in Sparus aurata fed by alternative insect- and poultry-based diets: human estimated intake
VALORIZACIÓN DE INGREDIENTES BIOACTIVOS DE AZAFRÁN Y SUS PRODUCTOS FLORALES PARA APLICARLOS EN LA ELABORACIÓN DE ALIMENTOS FUNCIONALES
FUTURE TEACHERS OF SECONDARY SCHOOL & VOCATIONAL EDUCATION AND TRAINING FACED WITH FOOD AND NUTRITION MYTHS
Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties
Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives
Flavouring group evaluation 420 (FGE.420): Hesperetin dihydrochalcone
Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a¿d) and the modification of the acceptable daily intake (ADI) for steviol
Processing effects on food sensory attributes
FaceReader as a neuromarketing tool to compare the olfactory preferences of customers in selected markets
STUDY OF THE IMPACT OF IMPLEMENTING DEFICIT IRRIGATION TECHNIQUES ON ESSENTIAL AND NONESSENTIAL ELEMENTS LEVELS IN APRICOTS
Caracterización de los niveles de elementos esenciales y no esenciales en muestras de orina de una población de edad avanzada residente en la provincia de Alicante, España
Re-evaluation of silicon dioxide (E¿551) 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
Potential interest of Oxalis pes-caprae L., a wild edible plant, for the food and pharmaceutical industries
XV CONGRESO INTERNACIONAL DE SEAE. PRODUCCION ECOLOGICA COMPROMETIDA CON NUESTRA TIERRA, GENTE Y ALIMENTOS (Congress Organization)
Extractos enriquecidos en bioactivos del azafrán (Crocus sativus, L.) como ingrediente para la mejora de la calidad funcional en la elaboración de magdalenas
Gastro-educational intervention proposal in the classroom with family recipes: Prevention of cardiovascular risk in adolescent students
Sostenibilidad y calidad nutricional de dorada de acuicultura
Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness
REPRODUCIBILIDAD Y VALIDEZ PRELIMINAR DE UN CUESTIONARIO DE FRECUENCIA ALIMENTARIA EN PERSONAS MAYORES EN ALICANTE
Alimentos Funcionales Sostenibles y Saludables: matrices vegetales probióticas como estrategia clave
Análisis sensorial de snack de patata con polen de abeja.
Colonización de Blaberus giganteus (Dyctioptera: Blaberidae) para producir harina de insectos como aditivo proteínico en piensos de animales de engorde.
Bioacumulación de metales pesados en cultivo de tilapia (Oreochromis sp) y riesgos en la salud de los consumidores. Revisión sistemática
Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products
Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive
From Byproduct to Bioactive Ingredient for Pasta Production.
Exploring the factors shaping business students¿ environmental concern
Safety evaluation of curdlan as a food additive
INFORMATION AND COMMUNICATION TECHNOLOGIES ON SUSTAINABLE AND HEALTHY EATING USED BY STUDENTS OF NUTRITION AND BIOMEDICAL LABORATORY VOCATIONAL TRAINING
Association Between Dairy Products Consumption and Esophageal, Stomach, and Pancreatic Cancers in the PANESOES Multi Case¿Control Study
Herramienta Inclusiva de Aprendizaje a través de fichas y recetas para personas con Trastorno del espectro Autista. Cuaderno Epicuro
Regulated Deficit Irrigation Perspectives for Water Efficiency in Apricot Cultivation: A Review
Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill
Efecto de la inclusión de brácteas de alcachofa en la dieta de cabras Murciano Granadinas en la calidad de leches fermentadas
RDF description of Calidad y Seguridad Alimentaria 2024 - http://research.umh.es/vivo/pub/memoria/2024/gi_866