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RDF description of EUROPEAN FOOD RESEARCH AND TECHNOLOGY - http://research.umh.es/vivo/pub/revista/1438-2377
type: Document
rights: termsOfUse
date: 2026-08-28T22:34:00
publisher: EUROPEAN FOOD RESEARCH AND TECHNOLOGY

EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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publication venue for: Effects of potato strip size and pre-drying method on French fries quality
publication venue for: Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
publication venue for: Changes in orange juice color by addition of mandarin juice
publication venue for: Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities
publication venue for: Effects of a pretreatment with nitric oxide on peach (Prunus persica L.) storage at room temperature
publication venue for: Mineral content of a lyophilizated extract from the fruit Opuntia ficus indica (L.) Mill.
type: Journal
publication venue for: Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón
publication venue for: Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill
publication venue for: Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
publication venue for: Investigation of aromatic compounds in Alicante and Jijona turrón
publication venue for: Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón
publication venue for: Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes
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publication venue for: Effects of two different rice dehusking procedures on total arsenic concentration in rice
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publication venue for: Antioxidative activity and general fruit characteristics in different traditional orange [Citrus sinensis (L.) Osbeck] varieties.
publication venue for: Limonene, linalool, alpha-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing
publication venue for: Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket
publication venue for: Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling.
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publication venue for: Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils
publication venue for: Limonene, linalool, a-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing
publication venue for: Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
publication venue for: Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill.
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publication venue for: Mathematical quantification of almond content in Jijona turrón
publication venue for: Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice
issn: 1438-2377
publication venue for: Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers. Impact on the quality parameters
type: Generically Dependent Continuant
publication venue for: Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes
publication venue for: Orange fibre as potential functional ingredient for dry cured susages
publication venue for: The Mortiño (Vaccinium floribundum Kunth): a review of its suitability as a promissory crop in the Ecuadorian Paramo and its potential uses, environmental role, and health benefits
publication venue for: Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits
type: Continuant
publication venue for: Mathematical quantification of total carotenoids in Sioma oil using color coordinates and multiple linear regression during deep-frying simulations
publication venue for: Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other Monastrell wines during the aging period
publication venue for: Orange fibre as potential functional ingredient for dry-cured sausages
publication venue for: Modified atmosphere packaging confers additional chilling tolerance on ethylene-inhibited Cantaloupe Charentais melon fruit
publication venue for: Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice

Effects of potato strip size and pre-drying method on French fries quality
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Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
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Changes in orange juice color by addition of mandarin juice
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Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities
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Effects of a pretreatment with nitric oxide on peach (Prunus persica L.) storage at room temperature
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Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón
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Investigation of aromatic compounds in Alicante and Jijona turrón
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Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón
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Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes
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Effects of two different rice dehusking procedures on total arsenic concentration in rice
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Antioxidative activity and general fruit characteristics in different traditional orange [Citrus sinensis (L.) Osbeck] varieties.
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Limonene, linalool, alpha-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing
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Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket
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Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice
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Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits
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Mathematical quantification of total carotenoids in Sioma oil using color coordinates and multiple linear regression during deep-frying simulations
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Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other Monastrell wines during the aging period
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