Research Report
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academic article
- Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry
- Bioaccessibility of phenolic compounds and antioxidant capacity of Chia (Salvia hispanica L.) seeds
- Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion
- Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
- Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, technofunctional and antioxidant properties
- Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours form Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products
- Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
- Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion
- Flexible Regression and Smoothing: Using GAMLSS in R
- Geographic and Racial Disparities in Infant Hearing Loss
- In vitro digestion models suitable for foods: opportunities for new fields of application and challenges
- Introduction to the Special Issue: Application of essential oils in food systems
- Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
- Nutritional quality of beef patties with added flaxseed and tomato paste
- Quinoa (Chenopodium quinoa Willd) paste aspartial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
- Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds
- Uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
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chapter
- ALIMENTACIÓN SOSTENIBLE EN CAPRINO, USO DE SUBPRODUCTOS LOCALES (ALCACHOFA, CYNARA SCOLYMUS)EN LA DIETA: EFECTO EN EL PERFIL LIPIDICO DE LA LECHE
- Desarrollo e innovación de productos cárnicos funcionales
- EFECTO DE LA INCLUSION A CORTO PLAZO DE DOS SUBPRODUCTOS AGROINDUSTRIALES (BROCOLI Y PLANTA DE ALCACHOFA) ENSILADOS EN LA DIETA DE CABRAS MURCIANO-GRANADINAS EN LA PRODUCCION Y COMPOSICIÓN DE LA LECHE
- TECHNO-FUNCTIONAL PROPERTIES ANDANTIOXIDANT ACTIVITY OF CHIA SEEDS
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congress communication
- Alimentos hidrSOStenibles, una nueva realidad para el ahorro de agua en la agricultura española:presente y futuro
- Análisi sensorial Osmosis 2017
- CO- COMPOSTAJE DE RESIDUOS AGROALIMENTARIOS: USO DE ANÁLISIS TÉRMICO Y ESPECTROSCOPÍA DE FLUORESCENCIA EN LA DETERMINACIÓN DE LA CALIDAD DEL PROCESO Y DEL PRODUCTO
- Calibración de sondas FDR de bajo coste para la determinación de humedad en un suelo franco
- Controlled water stress application in almond trees and its impact on the fruit quality parameters
- EFFECTS OF FIBER RICH FLOURS (CHENOPODIUM QUINOA WILLD) AS PARTIAL FAT REPLACERS ON SHELF-LIFE OF LOW-FAT COOKED MEAT PRODUCT
- ESTUDIO DE LA PREVALENCIA Y CARACTERIZACIóN DEL DOLOR IRRUPTIVO REFERIDO AL APARATO LOCOMOTOR EN UNA CONSULTA DE REUMATOLOGíA.
- Effects of inclusion of date seed oil and extract on lipid oxidation and fatty acid composition of pork patties
- Estudio de la prevalencia y caracterización del dolor irruptivo referido al aparato locomotor en una consulta de reumatología
- Estudios de diferentes sistemas suelo-enmienda-mulching y su efecto en la evaporación del agua
- Food sensory analysis: A tool for training high school students to improve the scientific culture skills
- Influence of Spanish-style processing and regulated deficit irrigation in Manzanilla de Sevilla olives quality attributes
- PERSIMMON (CV. `ROJO BRILLANTE¿) FLOURS OBTAINED FROM JUICE CO-PRODUCTS AS A NEW INGREDIENT FOR NEW FOODS PRODUCTS DEVELOPMENT
- PERSIMMON FLOURS AS SOURCE OF DIETARY FIBER AND POLYPHENOLS: APPLICATION TO MEAT PRODUCTS
- QUINOA FLOUR AS A FUNCTIONAL INGREDIENT IN THE COMPOSITION OF BEEF HAMBURGERS
- Quality of dairy foods as affected by the inclusion of horticultural by-products in th diet of dairy goats
- RIESGO DE INGRESO HOSPITALARIO POR INFECCIÓN GRAVE EN PACIENTES EN TRATAMIENTO CON FÁRMACOS ANTI-TNF: DATOS DE UN REGISTRO LOCAL VENTAJAS DE LA VACUNACIÓN POR ENFERMERÍA DE REUMATOLOGÍA DE LOS PACIENTES CON ENFERMEDADES REUMÁTICAS INFLAMATORIAS DE ORIGEN AUTOINMUNE. ANÁLISIS DE LOS 3 PRIMEROS AÑOS
- RISK OF HOSPITAL ADMISSION DUE TO SEVERE INFECTION IN PATIENTS UNDER TREATMENT WITH ANTI-TNF DRUGS: DATA FROM A LOCAL REGISTRY
- Resultados a largo plazo del tratamiento con Belimumab, en pacientes con Lupus Eritematoso Sistémico: datos de práctica clínica
- Riesgo de ingreso hospitalario por infección grave en pacientes en tratamiento con fármacos anti-TNF: datos de un registro local
- THE ANTIOSTEOPOROTIC TREATMENT IS SCARCE AMONG PATIENTS WITH VERTEBRAL FRACTURE REFLECTED IN THE RADIOLOGICAL REPORT: DATA FROM A FRACTURE UNIT-FLS
- UNIVERSITY, FOOD INDUSTRY AND HIGH SCHOOL STUDENT COLLABORATIVE PROJECT: INTRODUCTION TO FOOD SENSORY ANALYSIS
- Valorization of date fruit by-products as low-cost natural antioxidant for meat industry
- Ventajas de la vacunación por enfermería de reumatología de los pacientes con enfermedades reumáticas inflamatorias de origen autoinmune. Análisis de los 3 primeros años
- ¿Podemos mantener más humedad en el suelo agrícola gracias a la materia orgánica? Efecto de una enmienda orgánica y diferentes tipos de mulching sobre la evaporación del suelo
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event
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external project
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invited conference
- Conociendo al nuevo consumidor. Hacia donde orientar la innovacion
- Coregionalization models or Misalignment problems; when more than one likelihood are required
- Quality of dairy foods as affected by the inclusion of horticultural by-products in the diet of dairy goats
- mi experiencia profesional como mujer dedicada a la ciencia
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operating licence
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person
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person (active)
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research project
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technological support
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thrid party project