Tecnología Agroalimentaria 2018
2018
Department
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Publications
Research Report
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2016
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2018
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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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Bioaccessibility of phenolic compounds and antioxidant capacity of Chia (Salvia hispanica L.) seeds
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Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion
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Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
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Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, technofunctional and antioxidant properties
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Consumers' opinion on dried pomegranate arils to determine the best processing conditions
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Correlated response body condition and energy mobilisation in rabbits selected for litter size variability
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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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Effect of mid-line or low-line milking systems on lipolysis and milk composition in dairy goats
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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
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Effect of postharvest treatments with salicylates on `Royal Rosa¿ plum quality attributes
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Effects of preharvest salicylate treatments on quality and antioxidant compounds of plums
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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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Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion
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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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Growth performances, carcass traits,meat quality and blood metabolic parameters in rabbits of local Algerian population and synthetic line
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INFLUENCIA DE LA MAMITIS SUBCLÍNICA EN LA PRODUCCIÓN Y CALIDAD DE LA LECHE DE CABRA
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In vitro digestion models suitable for foods: opportunities for new fields of application and challenges
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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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Introduction to the Special Issue: Application of essential oils in food systems
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Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
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Lipase catalyzed deacidification of tocopherol-rich distillates obtained from natural Vitamin E sources
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New trends in the microencapsulation of functional fatty acid-rich oils using transglutaminase catalyzed crosslinking
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Nutritional quality of beef patties with added flaxseed and tomato paste
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POLYAMINES AND OTHER SECONDARY METABOLITES OF GREEN-LEAF AND RED-LEAF ALMOND ROOTSTOCKS TRIGGER IN RESPONSE TO SALINITY
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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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Preharvest application of oxalic acid improves antioxidant systems in plums
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Preharvest treatments with salicylates enhance nutrient and antioxidant compounds in plum at harvest and after storage
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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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Quinoa (Chenopodium quinoa Willd) paste aspartial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
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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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Rosehip oil added to Aloe vera gel as postharvest coating of `Songría¿ plums and `President¿ prunes
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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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Selección de clones de Jatropha curcas según la calidad de su aceite
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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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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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Actitudes hacia la prostitución
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Alimentos hidrSOStenibles, una nueva realidad para el ahorro de agua en la agricultura española:presente y futuro
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Análisi sensorial Osmosis 2017
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CREACIÓN DE UNA LÍNEA DE CONEJOS DE CARNE CON FENOTIPO OSCURO
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Characterization of the functional, physico-chemical and technological properties of avocado (Persea Americana, L.) peel flours in different ripening stages
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Characterization of uterine capacity and fetal development in rabbit of local Algerian population and synthetic line
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Cherimoya (Annona cherimola, Mill) peels as functional food ingredient: Influence of maturity on the functional, physico-chemical and technological properties
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Comparación de la calidad de carne en conejos albinos y de ojo negro.
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Consideraciones sobre la introducción de algunos cultivos subutilizados como herramienta pra mejorar la biodiversidad y reducir el uso del agua en zonas con limitados recursos hídricos
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Controlled water stress application in almond trees and its impact on the fruit quality parameters
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Cucumber by-products as funtional ingredients
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Determinación de ácidos grasos en diferentes marcas comerciales de semilla de lino
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EFECTO DE LA CONSANGUINIDAD SOBRE EL PESO DEL GAZAPO AL NACIMIENTO
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EFECTO DE LA ESTACIÓN SOBRE EL DESARROLLO EMBRIONARIO TEMPRANO EN CONEJAS
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EFFECTS OF FIBER RICH FLOURS (CHENOPODIUM QUINOA WILLD) AS PARTIAL FAT REPLACERS ON SHELF-LIFE OF LOW-FAT COOKED MEAT PRODUCT
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ESTUDIO DE REGIONES GENÓMICAS ASOCIADAS A LA VARIANZA AMBIENTAL EN EL TAMAÑO DE CAMADA EN CONEJOS
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Efecto de la estación sobre la movilización de las reservas grasas en conejas primíparas
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Efecto de las aplicacions foliares de polímeros de quitosana (QuitoMax) en la calidad de la granada (Punica grantum L. cv Mollar de Elche) bajo distintas condiciones de riego
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Efecto del ácido oxálico, aplicado en el cultivo, sobre la producción y conservación de uva cv. Magenta.
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Efecto en la calidad de las granadas recolectadas en dos periodos y conservadas durante 3 meses a 2 condiciones de temperatura.
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Effect of broccoli by-product and artichoke plant on blood metabolites and urea of goat's milk
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Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees
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Effects of inclusion of date seed oil and extract on lipid oxidation and fatty acid composition of pork patties
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El tratamiento con salicilato de metilo modifica la maduración de la uva de mesa en la parra y su calidad
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Elaboración de desayunos con baja carga glucémica
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Estudio comparativo de 10 variedades de lechuga `baby leaf¿ almacenadas en cuarta gama
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Evolución de las temperaturas en el enfriamiento y procesado de uva de mesa en dos regímenes de trabajo
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Food sensory analysis: A tool for training high school students to improve the scientific culture skills
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Fruit water relations as a tool to reduce fruit physiopathies incidence and to increase fruit quality
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How olive growers can estimate sustainability of their water management. Definition of a Hydrosustainable Index
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Influence of Spanish-style processing and regulated deficit irrigation in Manzanilla de Sevilla olives quality attributes
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Jerusalem Artichoke extract for watermelon juice stabilization
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Mujer, prostitución y trata: evaluación y sensibilización en contextos educativos
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PERSIMMON (CV. `ROJO BRILLANTE¿) FLOURS OBTAINED FROM JUICE CO-PRODUCTS AS A NEW INGREDIENT FOR NEW FOODS PRODUCTS DEVELOPMENT
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PERSIMMON FLOURS AS SOURCE OF DIETARY FIBER AND POLYPHENOLS: APPLICATION TO MEAT PRODUCTS
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Perspectivas del uso del microbioma y el metagenoma para la creación de una línea de conejos robusta y productiva
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QUINOA FLOUR AS A FUNCTIONAL INGREDIENT IN THE COMPOSITION OF BEEF HAMBURGERS
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Quality of dairy foods as affected by the inclusion of horticultural by-products in th diet of dairy goats
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Research, development and innovation on Hydrosostainable products based on pomegranate: example of double PHD title between Spain and Poland
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Respuesta de la granada al embolsado bajo distintas condiciones de riego
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Selection for Genetic Environmental Sensitivity of Litter Size Changes Resilience in Rabbits
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TURRÓN TRADICIONAL vS TURRÓN FUNCIONAL
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Training on genetic analysis (genetic software).
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Tratamientos con ácido salicílico mejoran la producción y calidad de Granada Mollar de Elche
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UNIVERSITY, FOOD INDUSTRY AND HIGH SCHOOL STUDENT COLLABORATIVE PROJECT: INTRODUCTION TO FOOD SENSORY ANALYSIS
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Unraveling genomic regions associated with environmental variance of litter size in rabbits
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Valorization of date fruit by-products as low-cost natural antioxidant for meat industry
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Variabilidad de las propiedades funcionales de alcachofa Blanca de Tudela
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Why cannabinoids can drive to a tech and scientific revolution?
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fOCUS GROUP EN TURRÓN GUIRLACHE Y CHOCOLATE CON Y SIN INULINA
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¿Se puede incrementar la vida útil poscosecha de la Granada Mollar de Elche con salicilatos?
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event
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external project
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invited conference
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operating licence
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person
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COLLADO GONZALEZ, JACINTA
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ESCANDELL CARBONELL, LORENA
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FERRE GIL, MARIA TERESA
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GONZALEZ VERDU, DESIREE
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MARTINEZ ESPLA, ALEJANDRA
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MEDINA SANTAMARINA, JORGE
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MONLLOR GUERRA, PAULA
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ROCA GUMBAU, MARIA AMPARO
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RUIZ ESCUDERO, FRANCISCA
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SANCHEZ RODRIGUEZ, LUCIA
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SUPINO GRAÑA, HERNAN ANGEL
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SZIKSZAI ., ANDREA RITA
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person (active)
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AGEA DURAN, IVAN
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ARGENTE CARRASCOSA, MARIA JOSE
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BURLO CARBONELL, FRANCISCO MIGUEL
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CANO LAMADRID, MARINA
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CARBONELL BARRACHINA, ANGEL ANTONIO
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CASTILLO GARCIA, SALVADOR
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CERDA BERNAD, DEBORA
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DIAZ SÁNCHEZ, JOSÉ RAMON
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FERNANDEZ LOPEZ, JUANA
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FRUTOS FERNANDEZ, MARIA JOSE
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FUENTES LOPEZ, MARTIN JOSE
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GARCIA PARDO, MARIA DE LA LUZ
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GARCIA PASTOR, MARIA EMMA
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GIMENEZ TORRES, MARIA JOSE
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GUILLEN ARCO, ANTONIO FABIAN
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ISSA ISSA, HANAN
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LIPAN , LEONTINA
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LLAMAS LOPEZ, PEDRO JOSE
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LLOPIS ROCAMORA, EDUARDO
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LUCAS GONZALEZ, RAQUEL
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MARTI BRUÑA, NURIA
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MARTI DE OLIVES, ANA MARIA
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MARTINEZ ROMERO, DOMINGO JESUS
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NAVARRO RIOS, MARIA JESUS
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NAVARRO RODRIGUEZ DE VERA, CASILDA
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NOGUERA ARTIAGA, LUIS
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PEREZ ALVAREZ, JOSE ANGEL
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ROMERO MORALEDA, GEMA
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SANCHEZ BRAVO, PAOLA
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SAURA LOPEZ, DOMINGO
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SAYAS BARBERA, MARIA ESTRELLA
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SENDRA NADAL, ESTHER
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VALERO CASES, ESTEFANIA
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VALERO GARRIDO, DANIEL
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VALVERDE VERACRUZ, JUAN MIGUEL
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VIUDA MARTOS, MANUEL
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ZAPATA COLL, PEDRO JAVIER
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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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