Tecnología Agroalimentaria 2020 2020 Department

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Publications

Research Report

• academic article

  • Turrón coproducts as source of bioactive compounds: Assessment of chemical, physico-chemical, techno-functional and antioxidant properties
  • A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
  • Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
  • Antioxidant, antihemolysis, and retinoprotective potentials of bioactive lipidic compounds from wild shrimp (Litopenaeus stylirostris) muscle
  • Arbequina Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage
  • Aroma-active compounds, sensory profile, and phenolic composition of Fondillón
  • Aspectos generales de los sncaks durante la pandemia del COVID-19
  • 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
  • Bio-active compounds and functional properties of pistachio hull: A review
  • Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden
  • Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with ¿-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage
  • Carotenoids from persimmon juice processing
  • Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures.
  • Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
  • Chemical and sensorial characterization of spray dried hydroSOStainable almond milk
  • Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
  • Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality
  • Chia, quinoa, and their coproducts as potential antioxidants for the meat industry
  • Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
  • Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Dierent Proportions of Broccoli and Artichoke Plant By-Products
  • Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement
  • Consumer understanding of sustainability concept in agricultural products
  • Consumers¿ Attitude towards the Sustainability of Different Food Categories
  • Correlated Response to Selection for Litter Size Residual Variability in Rabbits¿ Body Condition
  • Correlation between water stress and phenolic compounds of hydroSOStainable almonds
  • Criteria for hydroSOS quality index. Application to extra virgin olive oil and processed table olives
  • Dairy Fat and Cardiovascular Health
  • Declaración de Conflictos de Interés de los editores de la Revista Española de Nutrición Humana y Dietética 2020-2022
  • Deficit irrigation and Its implications for hydroSOStainable almond production
  • Deficit irrigation as a suitable strategy to enhance the healthy composition of hydroSOS almonds
  • Designing of an Enterprise Resource Planning for the Optimal Management of Agricultural Plots Regarding Quality and Environmental Requirements
  • Determination of the volatile compound profile in lemon peel oils as affected by rootstock
  • Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives
  • Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve ¿Marjal de Pego-Oliva¿.
  • Economic estimation of cactus pear production and its feasibility in Spain
  • Effect of Various Postharvest Treatment on Aroma Volatile Compounds of Blood Orange Fruit Exposed to Chilling Temperature After Long-Term Storage
  • Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
  • Effect of date (Phoenix dactylifera L.) pits on the shelf life of beef burgers.
  • Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization
  • Effect of subclinical mastitis on the yield and cheese-making properties of ewe¿s milk
  • 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
  • Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
  • Effects of Deficit Irrigation, Rootstock, and Roasting on the Contents of Fatty Acids, Phytoprostanes, and Phytofurans in Pistachio Kernels.
  • Effects of machine milking on udder health in dairy ewes
  • El tratamiento con jasmonato de metilo en precosecha aumenta la calidad de la uva de mesa en el momento de la recolección
  • Enhancing Nut Quality Parameters and Sensory Profile in Three Almond Cultivars by Different Irrigation Regimes
  • Ensiling Process in Commercial Bales of Horticultural By-Products from Artichoke and Broccoli
  • Essential and xenobiotic elements in cottage cheese from the Slovak market with a consumer risk assessment
  • Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile
  • Evaluation of monoterpene-cyclodextrin complexes as bacterial growth effective hurdles
  • Exploring Antioxidant Activity, Organic Acid, and Phenolic Composition in Strawberry Tree Fruits (Arbutus unedo L.) Growing in Morocco
  • Extraction Processes with Several Solvents on Total Bioactive Compounds in Different Organs of Three Medicinal Plants
  • Fermented beverage obtained from hydroSOStainable pistachios
  • Global Sourcing of Low¿Inorganic Arsenic Rice Grain
  • Growing Location Affects Physical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Fruit (Punica granatum L. var. Gabsi)
  • How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo
  • How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?
  • How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?
  • Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. "Algar" Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined- Drying Methods
  • I+D+i durante la pandemia: elaboración de sopas y cremas saludables
  • Identification of functional mutations associated with environmental variance of litter size in rabbits
  • Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of ¿Manzanilla¿ Table Olives
  • Inflammatory Correlated Response in Two Lines of Rabbit Selected Divergently for Litter Size Environmental Variability
  • Influence of phenolic content and polyphenol oxidase activity on the browning and aptitude to prepare ready-to-eat products of twelve cultivars of artichoke
  • Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree
  • Innovacion en la era Covid-19: Snacks fusión con toque exótico
  • La aplicación de Jasmonato de metilo aumenta la calidad postcosecha y reduce el rajado de las cerezas.
  • Long-Term Correlation betweenWater Deficit and Quality Markers in HydroSOStainable Almonds
  • Long¿Term Feeding of Dairy Goats with Broccoli By¿ Product and Artichoke Silages: Milk Yield, Quality and Composition
  • MPCI+D+i y Alimentos 5S en gelatinas para adultos con problemas de absorción
  • Molecular, physico-chemical and sensory characterization of the traditional Spanish apple variety Pero de Cehegín
  • New Combined Sensory¿Instrumental Tool for Pomegranate Seed Hardness Determination.
  • Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
  • 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
  • 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.
  • Optimization of harvest date according to the volatile composition of Mediterranean aromatic herbs at different vegetative stages
  • Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
  • POLYPHENOLIC PROFILE AND ANTIMICROBIAL POTENTIAL OF PEEL EXTRACTS OBTAINED FROM ORGANIC POMEGRANATE (PUNICA GRANATUM L.) VARIETY ¿MOLLAR DE ELCHE¿
  • Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality
  • Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods
  • Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics
  • Phytoprostanes and Phytofurans¿Oxidative Stress and Bioactive Compounds¿in Almonds are Affected by Deficit Irrigation in Almond Trees
  • Preference study of four alternative silage fodders from the Mediterranean region in Murciano-Granadina goats
  • Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage.
  • Preharvest application of methyl jasmonate increases crop yield, fruit quality and bioactive compounds in pomegranate `Mollar de Elche¿ at harvest and during postharvest storage
  • 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
  • Preharvest application of oxalic acid improved pomegranate fruit yield, quality and bioactive compounds at harvest in a concentration-dependent manner.
  • 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
  • Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice Mollar de Elche
  • Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
  • Quality properties of chicken emulsion-type sausages formulated with chicken fatty byproducts
  • 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
  • Re-evaluation of stearyl tartrate (E 483) as a food additive.
  • Retos y oportunidades para la industria alimentaria en tiempos del Covid-19
  • SAFFRON BIOACTIVES CROCIN, CROCETIN AND SAFRANAL: EFFECT ON OXIDATE STRESS AND MECHANISMS OF ACTION
  • 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.
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Scientific Opinion on the re-evaluation of dimethyl polysiloxane (E 900) as a food additive.
  • Scientific Opinion on the re-evaluation of metatartaric acid (E 353) as a food additive.
  • Scientific Opinion on the re-evaluation of name of hydrogenated poly-1-decene (E 907) as food additive
  • 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).
  • Scientific Opinion on the re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives.
  • Scientific Opinion on the risk assessment of nitrate and nitrite in feed
  • Scientific Opinion on the safety of use of oat lecithin as a food additive
  • Short-Term Eect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality
  • Spray drying and storage of probioticenriched almond milk: probiotic survival and physicochemical properties
  • Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Dierent Storage Temperatures
  • The Effects of Salicylic Acid and Its Derivatives on Increasing Pomegranate Fruit Quality and Bioactive Compounds at Harvest and During Storage
  • The beneficial effect of clove essential oil and its major component, eugenol, on erectile function in diabetic rats
  • The effect of different sample collection methods on rabbit blood parameters
  • Thymol Encapsulated into HP-ß-Cyclodextrin as an Alternative to Synthetic Fungicides to Induce Lemon Resistance against Sour Rot Decay.
  • Tratamientos con salicilatos durante el desarrollo de la granada en el árbol
  • Tratamientos con ácido oxálico en campo reducen las podredumbres causadas por Botrytis cinérea en uva de mesa ¿Crimson¿
  • Variation in polyphenolic composition and physiological characteristics of `Blanca de Tudela' cultivar affected by water stress
  • Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
  • Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)
  • Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)
  • Volatile composition of prickly pear fruit pulp from six Spanish cultivars
  • Volatile, Sensory and Functional Properties of HydroSOS Pistachios

• book

  • FAO JECFA Monographs 23. Compendium of Food Additive Specifications
  • X International Symposium on Artichoke, Cardoon and Their Wild Relatives

• chapter

  • Aloe spp.: Gels to Reduce Fruit Disease and Maintain Quality Properties.
  • Anthocyanins and Cardiovascular Diseases
  • Anthocyanins, Cancer and Cancer-Survivors Foods
  • Calidad de la carne de búfalo de agua: análisis nutricional, sensorial e inocuidad, conservación, empacado y autenticidad
  • Ensalada mezclada (canónigos, escarola y radicchio): popularidad entre los consumidores y evolución de su calidad funcional en refrigeradores domésticos.
  • Estudio de los impactos ambientales en la zona de influencia del volcán Tungurahua (Ecuador)
  • Evolución de la calidad microbiológica y organoléptica de la ensalada de IV Gama `Gourmet¿ (canónigos, escarola y radicchio) en los refrigeradores domésticos.
  • La carne de búfalo de agua en las Américas: retos y oportunidades
  • Passion fruit
  • Propiedades fisicoquímicas y funcionales de la carne de búfalo de agua
  • Queso mozzarella: inocuidad, adulteración, comercialización y perspectivas a futuro
  • Quinces
  • Research, development and innovation in dairy and meat based Foods using valued added compounds obtained from Mediterranean fruit by-procuts
  • Sexismo
  • The Genetic Improvement in Meat Rabbits
  • Valorization of prickly pear Opuntia ficus-indica (L.) Mill]: nutritional, functional properties and economics aspects
  • Valuable compounds extraction from cereal waste and By-products

• congress communication

  • A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties
  • Acciones de promoción de la igualdad de género a partir de iniciativas encaminadas a la consecución de ingresos en mujeres rurales de Colombia
  • Análisis descriptivo del medio rural de la Comunidad Valenciana (España) a través de algunos indicadores
  • Análisis descriptivo del medio rural de la Comunidad Valenciana a través de algunos indicadores
  • Aplicación de tratamientos poscosecha para incrementar la calida y reducir los daños por frío en calabacin (cucurbita peo L.)
  • Aplicación en precosecha de ácido oxálico para mejorar la calidad de uva durante su almacenamiento en frío
  • Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect upon its Physicochemical Properties
  • Aprovechamiento de desechos generados en la industria de la aceituna rellena para la elaboración de nuevos productos alimenticios
  • Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
  • Caracterización química y fisicoquimica de aceites extraídos de diferentes aceites comestibles
  • Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages
  • Componentes de calidad sensorial, caracterización físico-química y funcional de la granada Mollar de Elche (Punica granatum L.)
  • Comportamiento de dos nuevas variedades de granada, Smith y Purple Queen®, durante la conservación a dos temperaturas
  • Contami nación por metales pesados por influencia del volcán Tungurahua en la provincia de Chimborazo (Ecuador)
  • Coproductos del caqui: fuente de ácido gálico en alimentos. Estabilidad tras digestión in vitro
  • Crisis alimentarias: Efectos en la industria agroalimentaria y legislación
  • Cómo entienden los consumidores el concepto de sostenibilidad
  • Desarrollo de un Check-List como herramienta para verificar el autocontrol del sistema de inocuidad en una empresa de distribución alimentaria.
  • Desarrollo e implantación de un plan de acción frente al COVID-19 en los supermercados de la empresa Musgrave España SA
  • Development of a Vegan Spanish Sausage-Type Using Coproducts from the Pepper ¿Sol del Pilar¿
  • Diplotaxis erucoides como nuevo ingrediente culinario
  • Diseño de un producto cárnico para disminuir la formación de aminas heterocíclicas
  • Effects of Roselle Extract, Potato Peel Flour and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology
  • Elaboración de cerveza artesana de naranja con subproductos de la industria
  • Elaboración de productos cárnicos con chía
  • Elaboración de productos cárnicos con quinoa
  • Elaboración de salchichas tipo Frankfurt con adición de extracto de jamaica y cáscara de papa
  • Emulsiones gelificadas de harina de castaña y aceite de lino como sustituto de grasa en salchichas
  • Ensalada mezclada (canónigos, escarola y radicchio): popularidad entre los consumidores y evolución de su calidad funcional en refrigeradores domésticos
  • Estudio de la capacidad uterina en dos líneas de conejos Argelinos
  • Estudio de supervivencia de dos líneas de conejo seleccionadas divergentemente por variabilidad del tamaño de camada al parto
  • Evolución de la calidad microbiológica y organoléptica de la ensalada de IV Gama `Gourmet¿ (canónigos, escarola y radicchio) en los refrigeradores domésticos
  • Factores perinatales que afectan la supervivencia de los gazapos
  • Fatty acids profile of the reproductive rabbit female: Preliminary results
  • Fenoles totales y capacidad antioxidante de leche de cabra: efecto de la alimentación del ganado con ensilado de brócoli y planta de alcachofa.
  • Gelled Emulsions based on Amaranth Flour with Hemp and Sesame Oils
  • Gestión integrada de plaga de mosca blanca (Paraleyrodes minei) y mosca algodonosa (Aleurothrixus floccosus) en naranja navelina
  • HydroSOSalmonds: Improving the fruit quality by means of deficit irrigation strategies
  • Incorporación de fracciones de quínoa (Chenopodium quinoa W.) ricas en fibra a modelos cárnicos
  • Influencia de la compacidad del racimo en uva monastrell sobre la calidad del vino
  • Influencia de las condiciones agronómicas y climáticas sobre la calidad del limón 'Fino' para su conservación postcosecha
  • Influencia del tiempo de fermentación y digestión gastrointestinal in vitro en la viabilidad de Lactrobacillus plantarum y Bifidobacterium longum en bebidas de quinoa roja
  • Inicio de un programa de selección de una línea maternal de conejos
  • Integración didáctica de ¿apps¿ relacionadas con la producción animal en la docencia universitaria del Grado de Ingeniería Agroalimentaria y Agroambiental
  • La aplicación en campo de jasmonato de metilo incrementa la calidad y reduce la pudrici-ñón en uva
  • La sostenibilidad, uno de los pilares de los Alimentos 5S
  • Listeria spp. en superficies alimentarias en el ámbito doméstico: presencia y métodos de desinfección
  • Modelos de digestion in vitro y su aplicación para evaluar alimentos funcionales: espaguetis enriquecidos conharina de caqui
  • Métodos experimentales para inactivación de Anisakis en subproductos de pescado
  • Organic acids in plasma at early rabbit gestation
  • PRESENCE OF FATTY ACIDS IN DIFFERENT TRADEMARKS OF FLAXEED ACCORDING TO ITS GEOGRAPHICAL PROCEDURE
  • Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
  • Polvos de flores: potenciales ingredientes en el desarrollo de alimentos funcionales. Composición nutricional
  • Propiedades antioxidantes, caracterización química y perfil de ácidos grasos de dos cultivares de Opuntia ficus-indica (L) Mill en condiciones homogéneas de cultivo
  • SELECTION FOR ENVIRONMENTAL VARIANCE IN RABBITS COULD MODIFY GENOMIC REGIONS AFFECTING RESILIENCE
  • Tratamientos precosecha con diferentes elicitores para mejorar el tamaño y la calidad poscosecha de cereza (prunus avium L.)
  • Uso de subproducto de brócoli y alcachofa ensilados en dietas de caprino lechero: efecto en el suero de quesería
  • Valorización de los coproductos del grano de cacao: propiedades tecnofuncionales y antioxidantes
  • Ácido oxálico como herramienta precosecha para mejorar la calidad de Uva Monastrell para vinificación

• external project

  • 2018-1-SK01-KA203-046324

• operating licence

  • AGROVALOR1.14ET
  • AGROVALOR1.18D
  • APROVERTIA1.13ET
  • APROVERTIA1.18D
  • FONCOMERCIO2.12LP
  • FUELVERDE1.13ET
  • FUELVERDE1.18D
  • MITRASOLTEC1.16LP
  • MITRASOLTEC2.15ET
  • MITRASOLTEC2.16LP
  • MITRASOLTEC3.16LP
  • MITRASOLTEC4.16LP

• person (active)

  • AGEA DURAN, IVAN
  • ARGENTE CARRASCOSA, MARIA JOSE
  • BADICHE EL HILALI, FATIMA
  • BOTELLA MARTINEZ, CARMEN MARIA
  • BURLO CARBONELL, FRANCISCO MIGUEL
  • CANO LAMADRID, MARINA
  • CARBONELL BARRACHINA, ANGEL ANTONIO
  • CARBONELL PEDRO, AARÓN ÁNGEL
  • CARRION ANTOLI, ALBERTO
  • CASTILLO GARCIA, SALVADOR
  • CERDA BERNAD, DEBORA
  • CORRALIZA GISBERT, PAULA VICTORIA
  • DIAZ SÁNCHEZ, JOSÉ RAMON
  • DOBON SUAREZ, ALICIA
  • FERNANDEZ LOPEZ, JUANA
  • FRUTOS FERNANDEZ, MARIA JOSE
  • FUENTES LOPEZ, MARTIN JOSE
  • GARCIA GARVI, JOSE MIGUEL
  • GARCIA PARDO, MARIA DE LA LUZ
  • GARCIA PASTOR, MARIA EMMA
  • GARCÍA PONSODA, PAULA
  • GIMENEZ BERENGUER, MARINA
  • GIMENEZ TORRES, MARIA JOSE
  • GONZALEZ VERDU, DESIREE
  • GUILLEN ARCO, ANTONIO FABIAN
  • GUIRAO CARRASCOSA, ALBERTO
  • ISSA ISSA, HANAN
  • LIPAN , LEONTINA
  • LLAMAS LOPEZ, PEDRO JOSE
  • LLOPIS ROCAMORA, EDUARDO
  • LUCAS GONZALEZ, RAQUEL
  • MARTI BRUÑA, NURIA
  • MARTI DE OLIVES, ANA
  • MARTINEZ ROMERO, DOMINGO JESUS
  • MONLLOR GUERRA, PAULA
  • NAVARRO RIOS, MARIA JESUS
  • NAVARRO RODRIGUEZ DE VERA, CASILDA
  • NOGUERA ARTIAGA, LUIS
  • PARDO PINA, SOFIA
  • PEREZ ALVAREZ, JOSE ANGEL
  • RADUCAN , LUCIANA
  • ROCA GUMBAU, MARIA AMPARO
  • ROLDAN VERDU, ALBA
  • ROMERO MORALEDA, GEMA
  • SANCHEZ BRAVO, PAOLA
  • SAURA LOPEZ, DOMINGO
  • SAYAS BARBERA, MARIA ESTRELLA
  • SENDRA NADAL, ESTHER
  • VALERO CASES, ESTEFANIA
  • VALERO GARRIDO, DANIEL
  • VALVERDE VERACRUZ, JUAN MIGUEL
  • VIUDA MARTOS, MANUEL
  • ZAPATA COLL, PEDRO JAVIER

• research project

  • 11015
  • 2018/00390/001
  • 2019/0000001831
  • 2020/0000000114
  • 2020/0000000115
  • 2020/0000000148
  • 2020/0000000258
  • 2020/0000000284
  • 2020/0000000286
  • 2020/S000000550
  • 2020/S000000551
  • 2020/S000000552
  • 2020/S000000588
  • 2020/S000000589
  • 2020/VALORIZA/VSC/019
  • 2020/VALORIZA/VSC/020
  • 2020/VALORIZA/VSC/021
  • 2020/VALORIZA/VSC/022
  • 2020/VALORIZA/VSC/023
  • 2020/VALORIZA/VSC/024
  • 2020/VALORIZA/VSC/025
  • 36KV0019VT
  • AGCOOP_D/2018/014
  • AGL2016-75687-C2-2-R
  • AGL2016-75794-C4-1-R
  • AGL2017-86083-C2-2-P
  • AICO/2019/169
  • CTM2017-88978-R
  • CX1011IP
  • CYTED 2019
  • EQC2018-004170-P
  • EQC2019-005842-P
  • Exp. nº: 20180020012104
  • IDIFEDER/2018/020
  • IN0026VF
  • JS0036VF
  • OSMOSIS/2019/12
  • PIEU/2019/01
  • PIEU/2019/46
  • PIEU/2019/65
  • RP0016VF
  • RTI2018-099664-B-I00
  • WN0037VF

• technological support

  • BENEFLOR1.19CC
  • BOCOPA1.20D
  • COOAGRICAT1.20T
  • CRDO-ALICANTE1.19D
  • CRDO-ALICANTE1.20D
  • CRDO-MURCIA1.20A
  • ELRAAL1.19CC
  • FRUYPER1.19CC
  • GALPAGRO2.20CC
  • GRANJAJORDAN1.20A
  • KNAUF1.19A
  • MUNDOSOL1.20T
  • MUNDOSOL2.19T
  • MUSGRAVE1.20A
  • MUSGRAVE2.19A
  • QUICKJUICE1.19A
  • QUICKJUICE1.20A

• thesis

  • Caracterización y aprovechamiento de coproductos de la industria avícola como ingrediente potencialmente funcional en la elaboración de productos cárnicos más saludables
  • DESARROLLO DE ESTRATEGIAS DE RIEGO DEFICITARIO CONTROLADO Y SELECCIÓN DEL PORTAINJERTO PARA MEJORAR LA CALIDAD Y FUNCIONALIDAD DE LOS PISTACHOS (Pistacia vera).
  • PIGMENTOS DE CALAMAR GIGANTE (Dosidicus gigas): ESTRUCTURA QUÍMICA, ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA Y SU APLICACIÓN COMO ADITIVO ALIMENTICIO
  • PRODUCTOS HIDROSOSTENIBLES: ACEPTACIÓN POR EL CONSUMIDOR
  • Research, Development and Innovation of Hydrosustainable products based on pomegranate
  • STUDY OF THE NUTRITIONAL, FUNCTIONAL AND SENSORY PROPERTIES OF QUINCE (Cydonia oblonga Miller) AND QUINCE-BASED PRODUCTS
  • Valorización del subproducto de brócoli (Brassica oleracea, var. Italica) y del subproducto y planta de alcachofa (Cynara scolymus) para alimentación de cabras Murciano-Granadinas

• thrid party project

  • INVESTPARTIC_2020
  • MUNDOSOL1.19I
  • PAUSIUL1.19CC
  • UPV2.17X

Other

Included in

• Tecnología Agroalimentaria  Academic Department