Tecnología Agroalimentaria 2019
2019
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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A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.
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Almond fruit quality can be improved by means of de¿cit irrigation strategies
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Antioxidant and preservative in tuna pâté
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Antioxidant, antimutagenic and cytoprotective properties of hydrosos pistachio nuts
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Biochemical changes and winter hardiness in pomegranate (Punica granatum L.) trees grown under deficit irrigation
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Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates
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Changes in the content of chlorophylls and carotenoids in the rind of Fino 49 lemons during maturation and their relationship with parameters from the CIELAB color space
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Characteristic volatile compounds of Monastrell wines
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Chemical composition, antioxidant activity and mineral content of Arbutus unedo (leaves and fruits)
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Chemical composition, mineral content and antioxidant capacity of phenolic extracts and essential oils of Lavandula stoechas L.
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Chia (Salvia hispanica L) products as ingredients for reformulating frankfurters: Effect on quality properties and shelf-life
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Combined effects of cropping system and harvest date determine quality and nutritional value of pomegranate fruits (Punica granatum L. cv. Gabsi)
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Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents
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Correlated response in body condition and energy mobilisation in rabbits selected for litter size variability
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Correlated response to selection for litter size environmental variability in rabbits¿ resilience
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Cómo preparar un menú navideño más sostenible
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Determination of various drying methods¿ impact on odour quality of true lavender (Lavandula angustifolia Mill.) flowers
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Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
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Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives
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Effect of Thymol and Carvacrol Encapsulated in Hp-B-Cyclodextrin by Two Inclusion Methods against Geotrichum citri-aurantii.
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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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Effect of modified atmosphere packaging on the physiological and functional characteristics of Spanish jujube (Ziziphus jujuba Mill.) cv 'Phoenix' during cold storage
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Effect of preharvest application of methyl salicylate, oxalic acid and methyl jasmonate on yield and quality of `Sweet Heart" cherries
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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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Effect of regulated deficit irrigation on the quality of raw and table olives
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Effect of rosehip oil as coating on 'Royal Rosa' plum and 'Atenea' nectarine
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Effect of stress on somatic cell count and milk yield and composition in goats
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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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Effect of the pulsation type (alternate or simultaneous) on milk yield and health status of the mammary gland of Murciano-Granadina goats
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Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers
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Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit.
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Evaluation and comparison of total polyphenols content and antioxidant activity of wild garlic (Allium ursinum L.) in selected morphological parts
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Evaluation of growers' efforts to improve the sustainability of olive orchards: Development of the hydroSOStainable index
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Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear (Opuntia ficus-indica (L.) Mill.) from six Spanish cultivars
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Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit
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Functional and sensory properties of pistachio nuts as a¿ected by cultivar
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GENETIC CORRELATIONS FOR REPRODUCTIVE AND GROWTH TRAITS IN RABBITS
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Global sourcing of low-inorganic arsenic rice grain
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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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Healthy digital nutrition
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In vitro effect of thymol, carvacrol and linalool oils encapsulated in ß-cyclodextrins against Geotrichum citri-aurantii
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Influence of different drying techniques on phenolic compounds, antioxidant capacity and colour of Ziziphus jujube Mill. Fruits
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Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts
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Influencia del contenido fenólico y la actividad enzimática en el pardeamiento y aptitud comercial de 12 variedades de alcachofa.
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Inorganic arsenic content in Ecuadorian rice-based products
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Irrigation water saving during pomegranate flowering and fruit set period
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Jumbo squid (Dosidicus gigas) skin pigments: Chemical analysis and evaluation of antimicrobial and antimutagenic potential
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LITTER SURVIVAL DIFFERENCES BETWEEN DIVERGENTLY SELECTED LINES FOR ENVIRONMENTAL SENSITIVITY IN RABBITS
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La aplicación de jasmonato de metilo en granado aumenta el rendimiento, la calidad y el contenido en compuestos antioxidantes
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Los tratamientos con ácido oxálico en pre- o post-recolección incrementan la calidad de la alcachofa
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Marcadores en el aceite de arbequina para detector un manejo eficiente del agua
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Melatonin: a new tool to increase yield and quality at harvest and to extend postharvest shelf-life of pomegranate.
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Methyl jasmonate effects on table grape ripening, vine yield, berry quality and bioactive compounds depend on applied concentration
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Milk electrical conductivity in Manchega ewes: Variation throughout milking and relation with mammary gland health status
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Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies
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Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives
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Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups
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Oxalic acid preharvest treatment increases antioxidant systems and improves plum quality at harvest and during postharvest storage
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Papel del jasmonato metilo (JaME) en el proceso de maduración de la uva de mesa
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Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties
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Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits
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Poder y consumo de cuerpos de mujeres: La intolerable misoginia de los "respetados" señores de la autoridad pública
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Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds
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Polyphenol profile in Manzanilla table olives as affected by water deficit during specific phenological stages and Spanish-style processing
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Polyphenol-rich pomegranate extract as a potential modulator of steroidogenesis in human ovarian cells
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Postharvest treatments with ¿¿-aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage
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Pre-harvest methyl jasmonate treatments increase antioxidant systems in lemon fruit without affecting yield or other fruit quality parameters.
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Quality attributes and fatty acid, volatile and sensory profiles of ¿Arbequina¿ hydroSOStainable olive oil
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Quality of new healthy smoothies based on pomegranate and minor Mediterranean fruits
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Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use
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Re-evaluation of benzyl alcohol (E 1519) as food additive
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Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives
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Re-evaluation of phosphoric acid¿phosphates ¿ di-, tri- and polyphosphates (E 338¿341, E 343, E 450¿452) as food additives and the safety of proposed extension of use
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Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive
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Reducing incidence of peel physiopathies and increasing antioxidant activity in pomegranate fruit under different irrigation conditions by preharvest application of chitosan
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Reference Values for Selected Blood Parameters in Rabbits: Effects of Age and Physiological Status
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Rosehip oil coating delays postharvest ripening and maintains quality of European and Japanese plum cultivars
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Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive
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Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use
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Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract
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Safety of use of Monk fruit extract as a food additive in different food categories
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Scientic Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
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Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, a,b-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19
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Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with a,b-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19
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Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,b-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
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Scienti¿c opinion on the proposed amendment of the EU speci¿cations for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution
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Selección por variabilidad del tamaño de camada:una metodología indirecta para mejorar el bienestar de la coneja
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Sensory Profile and Acceptability of HydroSOStainable Almonds
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Sensory evaluation of food - A new trend for assessing food quality
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The application of methyl jasmonate as pre-harvest treatment enhances yield, productivity and quality at harvest in pomegranate.
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The occurrence and dynamics of polychlorinated hydrocarbons in roe deer (Capreolus capreolus) in South-western Slovakia
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Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage
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Volatile composition and sensory and quality attributes of quince (Cydonia oblonga Mill.) fruits as affected by water stress
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Volatile composition, sensory profile and consumers¿ acceptability of HydroSOStainable table olives
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Volatile composition, sensory profile, and consumers¿ acceptance of Fondillón
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Volatile organic compounds as artefacts derived from natural phytochemicals sourced form plants and honey
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Xanthommatin is behind the antioxidant activity of the skin of Dosidicus gigas
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book
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chapter
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congress communication
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5star food, a new concept applied to develop healthy meat products
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ACEITE ESENCIAL DE ORÉGANO (Oreganum compactum) COMO CONSERVANTE NATURAL EN LONGANIZAS FRESCAS
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APRENDIZAJE ACTIVO Y COLABORATIVO DEL ALUMNADO PARA MEJORAR SUS HABILIDADES EN LA IDENTIFICACIÓN Y RESOLUCIÓN DE PROBLEMAS EN PRODUCCIÓN ANIMAL
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ASSESSMENT OF POLYPHENOLIC RECOVERY INDEX AND ANTIOXIDANT CAPACITY OF CHESTNUT (CASTANEA SATIVA), AMARANTH (AMARANTHUS CAUDATUS) AND TEFF (ERAGROSTIS TEF) FLOURS DURING GASTROINTESTINAL DIGESTION
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Addition of date by-products extract to improve oxidative stability of raw pork patties
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Alimentacion Digital Saludable
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Ansiedad, Depresión, Consumo de Tóxicos y Adherencia al Tratamiento en personas con infección por VIH adquirida por Transmisión Vertical
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Antioxidants of manzanilla hydrosotainableyt table olives after in vitro digestion simulation
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Arilos deshidratados de granada optimizados usando la opinión de los consumidores españoles
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Assesment of bioaccessibility and antioxidant potential of flour obtained from nopal (Opuntia ficus-indica) flours during in vitro gastrointestinal digestion
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Assessments of chemical composition and technofunctional properties of amaranth (Amaranthus caudatus) and teff (Eragrostis tef) flours
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Bioaccessibility of date seed (Phoenix dactylifera L.) extract used as natural additive in pork patties
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Blanching time effect on techno-functional properties of white, black and red quinoa flours
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Broiler chickens: Characterization of abdominal and gizzard fat
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Building PDO and PGI awareness among high school students in order to improve their diet
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Caracterización funcional de doce variedades de alcachofa para su procesado industrial.
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Chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil emulsion gel as partially fat-replacers in pork burger formulation
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Chestnut (Castanea sativa Mill) emulsion gel as partially fat replacers in frankfurt-type sausage formulation
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Chestnut flours as source of dietary fiber and polyphenols
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Coproducts from turron industry: chemical composition and antioxidant properties of flour obtained from almond skins
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Disentangling the genetic background of environmental variance of litter size using whole-genome sequencing data in rabbits
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Durum wheat spaghetti enriched with persimmon flours (cv. Triumph) obtained from juice coproducts: assesment of colour modifications
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EFECTO DE LA FORMACIÓN ACADÉMICA DEL ALUMNADO SOBRE LA TASA DE ÉXITO EN EL MÁSTER UNIVERSITARIO DE INGENIERÍA AGRONÓMICA
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Efecto de la adicición de extractos de carquesa (Pterospartum tridentatum) sobre la actividad antioxidante y propiedades fisicoquímicas en hamburguesas crudas y cocidas
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Efecto de la condición corporal sobre la fertilidad
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Efecto de la selección por varianza ambiental del tamaño de camada sobre la supervivencia y el peso predestete en conejos
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Effect of jumbo squid skin extract on the oxidative stability and consumer acceptance of tuna fish paté
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Effect of preharvest application of methyl salicylate as an elicitor at harvest and during postharvest storage of `Blanca de Tudela¿ artichokes.
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Effect of salicylic acid on quality attributes of artichokes `Blanca de Tudela¿ during post-harvest storage.
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Effects of an enzymatic treatment with xylanase and transglutaminase on the technological parameters of flaxseed enriched form-type breads
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Effects of the application of methyl jasmonate, methyl salicylate and oxalic acid in pre-harvest, on sweet cherry 'Sweet Late' in production and on quality.
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El Consumo de Prostitución: Creencias en adolescente
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Elaboración de productos cárnicos con chía
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Estudio sobre la elaboración de productos cárnicos con quínoa
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Estudo comparativo de biscoitos tipo cracker, pela adição de farinhas de linhaça (Linum Usitatissimum), amaranto (Amaranthus spp) e trigo sarraceno (Fagopyrum Esculentum) em substituição parcial à farinha de trigo
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Evaluación de la condición corporal de la coneja
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Evaluación del estado inmunológico de la coneja
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Evaluación neuropsicológica y neuroanatómica mediante técnicas de Resonancia Magnética en adultos jóvenes con infección por VIH adquirida perinatalmente
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Evaluation of protein interaction, additives and moisture retaining agents upon texture in a functional blending for cooked cured ham
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FOOD TECHNOLOGY AS TOOL FOR REINTEGRATION OF FORMER MEMBERS OF COLOMBIAN FARC REBEL MOVEMENT INTO CIVILIAN LIFE IN GUAVIARE, COLOMBIA.
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Fruit-based drinks label scanning by high school students: An important tool to encourage a critical consumer purchase
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HEALTHY NUTRITION
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HOW OLIVE GROWERS CAN ESTIMATE SUSTAINABILITY OF THEIR WATER MANAGEMENT. DEFINITION OF A HYDROSUSTAINABLE INDEX
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How to innovate in food science and technology in unconventional environments and not die in the attempt
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Huellas de selección en un experimento de selección divergente por varianza ambiental del tamaño de camada en conejo
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INTERACCIÓN ENTRE UNIVERSIDAD Y CENTROS DE SECUNDARIA PARA POTENCIAR LA RAMA DE CIENCIAS: PROYECTO OSMOSIS
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Identification of characteristic volatile compounds of Herbero de la Sierra de M
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Impacto de la incorporación de semillas de chía sobre las caracteristicas de hamburguesas de ternera
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In vitro antioxidant activity and ¿-glucosidase inhibition of red and yellow prickly pear fruits (Opuntia spp)
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Medellín-type cooked cured ham: effect of protein, aditives, and moisture retaining blendings upon texture and sensory analysis
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Methyl jasmonate effects on pomegranate fruit yield and quality at harvest and during storage depend on the applied concentration
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Perfil Sensorial y Aceptabilidad de Almendras Hydrosostenibles
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Perfil sensorial y aceptación de Fondillón
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Physicochemical and techno-functional properties of beer bagasse obtained from craft brewery
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Physicochemical and technofunctional properties of a coproduct from wet-milling of black quinoa (Chenopodium quinoa Willd) seeds
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Postharvest storage of artichoke in macroperforate bags
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Preharvest application of methyl salicylate: Effects on crop yield, quality and functional properties of artichoke (Cynara scolymus L.) at harvest.
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Respuesta correlacionada a la selección por varianza ambiental del tamaño de camada sobre la condición corporal de la coneja
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Riego deficitario controlado y productos hidroSOStenibles
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Selección por sensibilidad ambiental en la coneja
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Strategies for incorporation of Quinoa (Chenopodium quinoa Willd) in cooked meat products as a health-promoting ingredient
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Study of glycine chelates by FTIR spectroscopy to develop an iron supplement
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TECHNO-FUNCTIONAL PROPERTIES OF AMERICAN ANCIENT GRAINS AS POTENTIAL ANIMAL PROTEIN REPLACEMENT IN MEAT PRODUCTS
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Thermal degradation kinetics of blue maize anthocyanins from tortillas produced using the extrusion nixtamalization process
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UTILIZACIÓN DE INGREDIENTES NO CÁRNICOS (QUINOA, DÁTIL Y MEMBRILLO) EN LA ELABORACIÓN DE PATÉ
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Use of chicken fat as a functional ingredient in sausage manufacturing
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Valoración de la emisividad de temperatura en conejo tras un estimulo estresante en dos líneas de conejos seleccionadas por variabilidad del tamaño de camada al parto
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Variation in polyphenolic composition and physiological characteristics of `Blanca de Tudela¿ cultivar affected by irrigation system
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addition of chia seeds, hydrated with orange juice on frankfurter sausages: effect on quality and safety
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taller de Integración Sensorial de los Alimentos en Niños con TEA
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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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DE LAS HERAS PONCE, REBECA
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GALINDO ESPINOSA, JENNIFER
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GIRONA RUIZ, DAMARIS
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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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RADUCAN , LUCIANA
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ROCA GUMBAU, MARIA AMPARO
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ROLDAN VERDU, ALBA
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SANCHEZ RODRIGUEZ, LUCIA
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SERNA GUMBAO, DARIO
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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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BOTELLA MARTINEZ, CARMEN MARIA
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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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CARRION ANTOLI, ALBERTO
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CASTILLO GARCIA, SALVADOR
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CERDA BERNAD, DEBORA
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CODES ALCARAZ, ANA MARIA
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CORRALIZA GISBERT, PAULA VICTORIA
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DIAZ PUERTAS, ROCIO
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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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LLOPIS ROCAMORA, EDUARDO
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LORENTE MENTO, JOSE MANUEL
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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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PARDO PINA, SOFIA
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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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proceedings
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research project
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technological support
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thrid party project
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