Calidad y Seguridad Alimentaria 2020
2020
Research Organization
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Publications
Research Report
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academic article
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A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
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Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
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Antioxidant, antihemolysis, and retinoprotective potentials of bioactive lipidic compounds from wild shrimp (Litopenaeus stylirostris) muscle
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Arbequina Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage
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Aroma-active compounds, sensory profile, and phenolic composition of Fondillón
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Bio-active compounds and functional properties of pistachio hull: A review
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Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden
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Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
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Chemical and sensorial characterization of spray dried hydroSOStainable almond milk
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Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
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Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Di erent Proportions of Broccoli and Artichoke Plant By-Products
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Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement
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Consumer understanding of sustainability concept in agricultural products
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Consumers¿ Attitude towards the Sustainability of Different Food Categories
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Correlation between water stress and phenolic compounds of hydroSOStainable almonds
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Criteria for hydroSOS quality index. Application to extra virgin olive oil and processed table olives
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Dairy Fat and Cardiovascular Health
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Declaración de Conflictos de Interés de los editores de la Revista Española de Nutrición Humana y Dietética 2020-2022
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Deficit irrigation and Its implications for hydroSOStainable almond production
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Deficit irrigation as a suitable strategy to enhance the healthy composition of hydroSOS almonds
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Designing of an Enterprise Resource Planning for the Optimal Management of Agricultural Plots Regarding Quality and Environmental Requirements
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Determination of the volatile compound profile in lemon peel oils as affected by rootstock
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Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve ¿Marjal de Pego-Oliva¿.
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Economic estimation of cactus pear production and its feasibility in Spain
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Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization
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Effects of Deficit Irrigation, Rootstock, and Roasting on the Contents of Fatty Acids, Phytoprostanes, and Phytofurans in Pistachio Kernels.
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Enhancing Nut Quality Parameters and Sensory Profile in Three Almond Cultivars by Different Irrigation Regimes
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Ensiling Process in Commercial Bales of Horticultural By-Products from Artichoke and Broccoli
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Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile
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Fermented beverage obtained from hydroSOStainable pistachios
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Global Sourcing of Low¿Inorganic Arsenic Rice Grain
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Growing Location Affects Physical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Fruit (Punica granatum L. var. Gabsi)
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How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo
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How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?
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How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?
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Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. "Algar" Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined- Drying Methods
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Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of ¿Manzanilla¿ Table Olives
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Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree
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Long-Term Correlation betweenWater Deficit and Quality Markers in HydroSOStainable Almonds
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Long¿Term Feeding of Dairy Goats with Broccoli By¿ Product and Artichoke Silages: Milk Yield, Quality and Composition
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Molecular, physico-chemical and sensory characterization of the traditional Spanish apple variety Pero de Cehegín
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New Combined Sensory¿Instrumental Tool for Pomegranate Seed Hardness Determination.
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Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
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Opinion on the re-evaluation of lecithins (E 322) as a foodadditive in foods for infants below 16 weeks of age andfollow-up of its re-evaluation as food additive for uses infoods for all population groups
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Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) 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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Opportunities for evaluating chemical exposures and child health: the Environmental influences on Child Health Outcomes (ECHO) Program
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Optimization of harvest date according to the volatile composition of Mediterranean aromatic herbs at different vegetative stages
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Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
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POLYPHENOLIC PROFILE AND ANTIMICROBIAL POTENTIAL OF PEEL EXTRACTS OBTAINED FROM ORGANIC POMEGRANATE (PUNICA GRANATUM L.) VARIETY ¿MOLLAR DE ELCHE¿
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Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods
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Phytoprostanes and Phytofurans¿Oxidative Stress and Bioactive Compounds¿in Almonds are Affected by Deficit Irrigation in Almond Trees
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Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice Mollar de Elche
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Re-evaluation of L(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives
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SAFFRON BIOACTIVES CROCIN, CROCETIN AND SAFRANAL: EFFECT ON OXIDATE STRESS AND MECHANISMS OF ACTION
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Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2.
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Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2
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Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,b-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
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Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
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Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,b-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
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Scientific Opinion on the re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives
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Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304i) 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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Scientific Opinion on the re-evaluation of dimethyl polysiloxane (E 900) as a food additive.
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Scientific Opinion on the re-evaluation of metatartaric acid (E 353) as a food additive.
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Scientific Opinion on the re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201).
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Scientific Opinion on the re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives.
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Scientific Opinion on the risk assessment of nitrate and nitrite in feed
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Scientific Opinion on the safety of use of oat lecithin as a food additive
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Short-Term E ect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality
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Spray drying and storage of probioticenriched almond milk: probiotic survival and physicochemical properties
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The beneficial effect of clove essential oil and its major component, eugenol, on erectile function in diabetic rats
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Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)
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Volatile composition of prickly pear fruit pulp from six Spanish cultivars
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Volatile, Sensory and Functional Properties of HydroSOS Pistachios
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book
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chapter
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congress communication
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external project
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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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ISSA ISSA, HANAN
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LIPAN , LEONTINA
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NOGUERA ARTIAGA, LUIS
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SENDRA NADAL, ESTHER
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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
Otro