Tecnología Agroalimentaria 2020
2020
Department
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Publications
Research Report
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academic article
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Turrón coproducts as source of bioactive compounds: Assessment of chemical, physico-chemical, techno-functional and antioxidant properties
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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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Aspectos generales de los sncaks durante la pandemia del COVID-19
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Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
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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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Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with ¿-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage
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Carotenoids from persimmon juice processing
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Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures.
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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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Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
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Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality
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Chia, quinoa, and their coproducts as potential antioxidants for the meat industry
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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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Correlated Response to Selection for Litter Size Residual Variability in Rabbits¿ Body Condition
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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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Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives
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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 Various Postharvest Treatment on Aroma Volatile Compounds of Blood Orange Fruit Exposed to Chilling Temperature After Long-Term Storage
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Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
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Effect of date (Phoenix dactylifera L.) pits on the shelf life of beef burgers.
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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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Effect of subclinical mastitis on the yield and cheese-making properties of ewe¿s milk
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Effects and interactions of roselle (Hibiscus Sabdariffa L.), potato peel flour and beef fat on quality characteristics of beef patties studied by response surface methodology
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Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
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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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Effects of machine milking on udder health in dairy ewes
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El tratamiento con jasmonato de metilo en precosecha aumenta la calidad de la uva de mesa en el momento de la recolección
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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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Essential and xenobiotic elements in cottage cheese from the Slovak market with a consumer risk assessment
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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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Evaluation of monoterpene-cyclodextrin complexes as bacterial growth effective hurdles
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Exploring Antioxidant Activity, Organic Acid, and Phenolic Composition in Strawberry Tree Fruits (Arbutus unedo L.) Growing in Morocco
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Extraction Processes with Several Solvents on Total Bioactive Compounds in Different Organs of Three Medicinal Plants
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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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I+D+i durante la pandemia: elaboración de sopas y cremas saludables
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Identification of functional mutations associated with environmental variance of litter size in rabbits
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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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Inflammatory Correlated Response in Two Lines of Rabbit Selected Divergently for Litter Size Environmental Variability
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Influence of phenolic content and polyphenol oxidase activity on the browning and aptitude to prepare ready-to-eat products of twelve cultivars of artichoke
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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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Innovacion en la era Covid-19: Snacks fusión con toque exótico
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La aplicación de Jasmonato de metilo aumenta la calidad postcosecha y reduce el rajado de las cerezas.
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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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MPCI+D+i y Alimentos 5S en gelatinas para adultos con problemas de absorción
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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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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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Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality
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Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods
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Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics
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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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Preference study of four alternative silage fodders from the Mediterranean region in Murciano-Granadina goats
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Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage.
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Preharvest application of methyl jasmonate increases crop yield, fruit quality and bioactive compounds in pomegranate `Mollar de Elche¿ at harvest and during postharvest storage
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Preharvest application of methyl salicylate, acetyl salicylic acid and salicylic acid alleviated disease caused by Botrytis cinerea through stimulation of antioxidant system in table grapes
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Preharvest application of oxalic acid improved pomegranate fruit yield, quality and bioactive compounds at harvest in a concentration-dependent manner.
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Preharvest or a combination of preharvest and postharvest treatments with methyl jasmonate reduced chilling injury, by maintaining higher unsaturated fatty acids, and increased aril colour and phenolics content in pomegranate
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Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice Mollar de Elche
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Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
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Quality properties of chicken emulsion-type sausages formulated with chicken fatty byproducts
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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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Re-evaluation of stearyl tartrate (E 483) as a food additive.
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Retos y oportunidades para la industria alimentaria en tiempos del Covid-19
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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 name of hydrogenated poly-1-decene (E 907) as 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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Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Di erent Storage Temperatures
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The Effects of Salicylic Acid and Its Derivatives on Increasing Pomegranate Fruit Quality and Bioactive Compounds at Harvest and During Storage
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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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The effect of different sample collection methods on rabbit blood parameters
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Thymol Encapsulated into HP-ß-Cyclodextrin as an Alternative to Synthetic Fungicides to Induce Lemon Resistance against Sour Rot Decay.
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Tratamientos con salicilatos durante el desarrollo de la granada en el árbol
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Tratamientos con ácido oxálico en campo reducen las podredumbres causadas por Botrytis cinérea en uva de mesa ¿Crimson¿
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Variation in polyphenolic composition and physiological characteristics of `Blanca de Tudela' cultivar affected by water stress
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Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
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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 and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)
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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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Aloe spp.: Gels to Reduce Fruit Disease and Maintain Quality Properties.
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Anthocyanins and Cardiovascular Diseases
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Anthocyanins, Cancer and Cancer-Survivors Foods
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Calidad de la carne de búfalo de agua: análisis nutricional, sensorial e inocuidad, conservación, empacado y autenticidad
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Ensalada mezclada (canónigos, escarola y radicchio): popularidad entre los consumidores y evolución de su calidad funcional en refrigeradores domésticos.
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Estudio de los impactos ambientales en la zona de influencia del volcán Tungurahua (Ecuador)
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Evolución de la calidad microbiológica y organoléptica de la ensalada de IVGama `Gourmet¿ (canónigos, escarola y radicchio) en los refrigeradoresdomésticos.
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La carne de búfalo de agua en las Américas: retos y oportunidades
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Passion fruit
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Propiedades fisicoquímicas y funcionales de la carne de búfalo de agua
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Queso mozzarella: inocuidad, adulteración, comercialización y perspectivas a futuro
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Quinces
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Research, development and innovation in dairy and meat based Foods using valued added compounds obtained from Mediterranean fruit by-procuts
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Sexismo
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The Genetic Improvement in Meat Rabbits
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Valorization of prickly pear Opuntia ficus-indica (L.) Mill]: nutritional, functional properties and economics aspects
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Valuable compounds extraction from cereal waste and By-products
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congress communication
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A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties
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Acciones de promoción de la igualdad de género a partir de iniciativas encaminadas a la consecución de ingresos en mujeres rurales de Colombia
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Análisis descriptivo del medio rural de la Comunidad Valenciana (España) a través de algunos indicadores
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Análisis descriptivo del medio rural de la Comunidad Valenciana a través de algunos indicadores
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Aplicación de tratamientos poscosecha para incrementar la calida y reducir los daños por frío en calabacin (cucurbita peo L.)
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Aplicación en precosecha de ácido oxálico para mejorar la calidad de uva durante su almacenamiento en frío
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Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect upon its Physicochemical Properties
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Aprovechamiento de desechos generados en la industria de la aceituna rellena para la elaboración de nuevos productos alimenticios
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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
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Caracterización química y fisicoquimica de aceites extraídos de diferentes aceites comestibles
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Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages
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Componentes de calidad sensorial, caracterización físico-química y funcional de la granada Mollar de Elche (Punica granatum L.)
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Comportamiento de dos nuevas variedades de granada, Smith y Purple Queen®, durante la conservación a dos temperaturas
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Contami nación por metales pesados por influencia del volcán Tungurahua en la provincia de Chimborazo (Ecuador)
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Coproductos del caqui: fuente de ácido gálico en alimentos. Estabilidad tras digestión in vitro
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Crisis alimentarias: Efectos en la industria agroalimentaria y legislación
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Cómo entienden los consumidores el concepto de sostenibilidad
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Desarrollo de un Check-List como herramienta para verificar el autocontrol del sistema de inocuidad en una empresa de distribución alimentaria.
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Desarrollo e implantación de un plan de acción frente al COVID-19 en los supermercados de la empresa Musgrave España SA
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Development of a Vegan Spanish Sausage-Type Using Coproducts from the Pepper ¿Sol del Pilar¿
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Diplotaxis erucoides como nuevo ingrediente culinario
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Diseño de un producto cárnico para disminuir la formación de aminas heterocíclicas
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Effects of Roselle Extract, Potato Peel Flour and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology
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Elaboración de cerveza artesana de naranja con subproductos de la industria
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Elaboración de productos cárnicos con chía
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Elaboración de productos cárnicos con quinoa
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Elaboración de salchichas tipo Frankfurt con adición de extracto de jamaica y cáscara de papa
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Emulsiones gelificadas de harina de castaña y aceite de lino como sustituto de grasa en salchichas
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Ensalada mezclada (canónigos, escarola y radicchio): popularidad entre los consumidores y evolución de su calidad funcional en refrigeradores domésticos
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Estudio de la capacidad uterina en dos líneas de conejos Argelinos
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Estudio de supervivencia de dos líneas de conejo seleccionadas divergentemente por variabilidad del tamaño de camada al parto
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Evolución de la calidad microbiológica y organoléptica de la ensalada de IV Gama `Gourmet¿ (canónigos, escarola y radicchio) en los refrigeradores domésticos
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Factores perinatales que afectan la supervivencia de los gazapos
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Fatty acids profile of the reproductive rabbit female: Preliminary results
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Fenoles totales y capacidad antioxidante de leche de cabra: efecto de la alimentación del ganado con ensilado de brócoli y planta de alcachofa.
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Gelled Emulsions based on Amaranth Flour with Hemp and Sesame Oils
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Gestión integrada de plaga de mosca blanca (Paraleyrodes minei) y mosca algodonosa (Aleurothrixus floccosus) en naranja navelina
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HydroSOSalmonds: Improving the fruit quality by means of deficit irrigation strategies
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Incorporación de fracciones de quínoa (Chenopodium quinoa W.) ricas en fibra a modelos cárnicos
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Influencia de la compacidad del racimo en uva monastrell sobre la calidad del vino
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Influencia de las condiciones agronómicas y climáticas sobre la calidad del limón 'Fino' para su conservación postcosecha
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Influencia del tiempo de fermentación y digestión gastrointestinal in vitro en la viabilidad de Lactrobacillus plantarum y Bifidobacterium longum en bebidas de quinoa roja
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Inicio de un programa de selección de una línea maternal de conejos
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Integración didáctica de ¿apps¿ relacionadas con la producción animal en la docencia universitaria del Grado de Ingeniería Agroalimentaria y Agroambiental
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La aplicación en campo de jasmonato de metilo incrementa la calidad y reduce la pudrici-ñón en uva
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La sostenibilidad, uno de los pilares de los Alimentos 5S
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Listeria spp. en superficies alimentarias en el ámbito doméstico: presencia y métodos de desinfección
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Modelos de digestion in vitro y su aplicación para evaluar alimentos funcionales: espaguetis enriquecidos conharina de caqui
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Métodos experimentales para inactivación de Anisakis en subproductos de pescado
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Organic acids in plasma at early rabbit gestation
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PRESENCE OF FATTY ACIDS IN DIFFERENT TRADEMARKS OF FLAXEED ACCORDING TO ITS GEOGRAPHICAL PROCEDURE
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Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
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Polvos de flores: potenciales ingredientes en el desarrollo de alimentos funcionales. Composición nutricional
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Propiedades antioxidantes, caracterización química y perfil de ácidos grasos de dos cultivares de Opuntia ficus-indica (L) Mill en condiciones homogéneas de cultivo
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SELECTION FOR ENVIRONMENTAL VARIANCE IN RABBITS COULD MODIFY GENOMIC REGIONS AFFECTING RESILIENCE
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Tratamientos precosecha con diferentes elicitores para mejorar el tamaño y la calidad poscosecha de cereza (prunus avium L.)
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Uso de subproducto de brócoli y alcachofa ensilados en dietas de caprino lechero: efecto en el suero de quesería
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Valorización de los coproductos del grano de cacao: propiedades tecnofuncionales y antioxidantes
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Ácido oxálico como herramienta precosecha para mejorar la calidad de Uva Monastrell para vinificación
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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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person (active)
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AGEA DURAN, IVAN
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ARGENTE CARRASCOSA, MARIA JOSE
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BADICHE EL HILALI, FATIMA
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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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CORRALIZA GISBERT, PAULA VICTORIA
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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 GARVI, JOSE MIGUEL
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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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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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