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Ethylene production and antioxidant potential of five peach cultivars during maturation
Volatile composition of prickly pear fruit Pulpa from six Spanish cultivars
PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BOLOGNA SAUSAGES MADE WITH OSTRICH MEAT
Modified atmosphere packaging maintains quality of table grapes
EFFECT OF STORAGE CONDITIONS ON QUALITY CHARACTERISTICS OF BOLOGNA SAUSAGES MADE WITH CITRUS FIBER
A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.
Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction
Sensory evaluation of canned peach halves acidified with clarified lemon juice
Oscilatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation.
Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot.
Physico-chemical and sensory properties of bologna sausage made with ostrich meat.
Quality, bioactive compounds and antioxidant activity of new flat-type peach and nectarine cultivras: A comparative study
Plum storability improved after calcium and heat postharverst treatments: role of polyamines
Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines
Volatile composition of prickly pear fruit pulp from six Spanish cultivars
Opinion of Spanish Consumers on Hydrosustainable Pistachios
Meat products as functional foods: a review
Fermented beverage obtained from hydroSOStainable pistachios
Physicochemical characterization of pure persimmon juice: Nutritional quality and food acceptability
Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit
Total and inorganic arsenic in Iranian rice
Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté
Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
Functional properties of honey, propolis, and Royal jelly
Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis) and rosemary (Rosmarinus officinallis L) extract in cooked pork meat
Development of a high sensory quality garlic paste.
Effect of paprika (Capsicum annum) on color of spanish-type sausages during the resting stage.
Aroma of canned peach halves acidified with clarified lemon juice
Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople
Total and Inorganic Arsenic in Iranian Ric
Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products
Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds
UTILIZATION OF LEMON ALBEDO IN DRY CURED SAUSAGES
Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries
Quality characteristics of ostrich liver paté
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization
Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries
Effect of Thymol and Carvacrol Encapsulated in Hp-B-Cyclodextrin by Two Inclusion Methods against Geotrichum citri-aurantii.
Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts
A comparative study between labeling and reality: the case of phytochemical composition of commercial pomegranate-based products
Arsenic bioaccessibility in cooked rice as affected by arsenic in cooking water
Total phenols and antioxidant capacity in 10 moroccan pomegranate varieties
Inorganic and Total Arsenic Contents in Rice-Based Foods for Children with Celiac Disease
Comparative effect of the addition of alpha-, beta-, or gamma-cyclodextrin on main sensory and physico-chemical parameters
Consumers' opinion on dried pomegranate arils to determine the best processing conditions
Arsenic contents in Spanish infant rice, pureed infant foods, and rice
Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement
RDF description of JOURNAL OF FOOD SCIENCE - http://research.umh.es/vivo/pub/revista/0022-1147