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