Calidad y Seguridad Alimentaria 2018
2018
Research Organization
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Publications
Research Report
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academic article
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Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry
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Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits
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Consumers' opinion on dried pomegranate arils to determine the best processing conditions
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Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi)
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DFT based classification of olive oil type using a sinusoidally heated, low cost electronic nose
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Deficit irrigation and emerging fruit crops as a strategy to save water in Mediterranean semiarid agrosystems
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Dilution of rice with other gluten free grains to lower inorganic arsenic in foods for young children in response to European Union regulations provides impetus to setting stricter standards
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Effects of two rootstocks (Pistacia Vera L. and Pistacia Atlantica Desf.) on the yield, morphology, chemical composition, and functional properties of two pistachio varieties ("Mateur" And "Achoury")
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Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
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FOCUS GROUP EN TURRÓN GUIRLACHE Y CHOCOLATE CON Y SIN INULINA
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Food components with potential to be used in the therapeutic approach of mental diseases.
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Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color
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Infants¿ dietary arsenic exposure during transition to solid food
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Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates
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Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
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New trends in the microencapsulation of functional fatty acid-rich oils using transglutaminase catalyzed crosslinking
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Opportunities and Challenges for Dietary Arsenic Intervention
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Perception of the application of Environmental Management Systems at golf courses in Spain.
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Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment
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Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits.
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Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L.) and Mediterranean minor crops purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)
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Quality Parameters, Volatile Composition and Sensory Profiles of Highly Endangered Spanish Citrus Fruits
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Quality of pomegranate pomace as affected by drying method
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Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
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Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives.
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Re-evaluation of gellan gum (E 418) as food additive
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Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive
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Re-evaluation of propane-1,2-diol (E 1520) as a food additive.
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Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive.
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Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive
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Re-evaluation of silicon dioxide (E 551) as a food additive.
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Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
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Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives.
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Re-evaluation of stannous chloride (E512) as food additive.
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Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
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Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive
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Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive.
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Re¿evaluation of aluminium sulphates (E 520¿523) and sodium aluminium phosphate (E 541) as food additives
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Re¿evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives
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Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements
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Safety in use of glucosylated steviol glycosides as a food additive in different food categories.
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Safety of hydroxyanthracene derivatives for use in food.
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Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form
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Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source.
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Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)
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Scientific Opinion of Flavouring Group Evaluation 411 (FGE.411): 2¿(4¿methylphenoxy)¿N¿(1H¿pyrazol¿3¿yl)¿N¿(thiophen¿2¿ylmethyl)acetamide from chemical group 30 (miscellaneous substances)
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Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 ¿,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
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Scientific Opinion on Flavouring Group Evaluation 201Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19
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Scientific opinion on the safety of green tea catechins
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Scientific opinion on the safety of manacolins in red yeast rice.
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Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds
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TURRÓN TRADICIONAL VS TURRÓN FUNCIONAL: UN PROYECTO DE REFORMULACIÓN SALUDABLE
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The influence of drying method on volatile composition and sensory profile of Boletus edulis
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Uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
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Volatile composition and sensory profile of oyster mushroom as affected by drying method
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Volatile composition and sensory profile of shiitake mushrooms as affected by drying method
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book
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chapter
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congress communication
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event
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invited conference
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operating licence
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person
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person (active)
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BURLO CARBONELL, FRANCISCO MIGUEL
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CALIN SANCHEZ, ANGEL
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CANO LAMADRID, MARINA
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CARBONELL BARRACHINA, ANGEL ANTONIO
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FRUTOS FERNANDEZ, MARIA JOSE
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GARCIA GARCIA, ELENA
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LIPAN , LEONTINA
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NOGUERA ARTIAGA, LUIS
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SIGNES PASTOR, ANTONIO JOSE
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VALERO CASES, ESTEFANIA
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research project
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technological support
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thesis
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thrid party project
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