Research Report
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academic article
- consumer behaviour approach to analyse the sustainability of food purchasing
- Aroma-active compounds, sensory profile, and phenolic composition of Fondillón
- Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
- Consumer understanding of sustainability concept in agricultural products
- Consumers¿ Attitude towards the Sustainability of Different Food Categories
- 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
- 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
- Evaluation in Carbon Dioxide Equivalent and CHG Emissions for Water and Energy Management in Water Users Associations. A Case Study in the Southeast of Spain
- Fermented beverage obtained from hydroSOStainable pistachios
- Firing behaviour of Tertiary, Cretaceous and Permo-Triassic clays from Castellon ceramic cluster (Spain)
- How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo
- Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. "Algar" Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined- Drying Methods
- Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents
- Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic
- Morphological Characterization of Indoor Airborne Particles in seven Primary Schools
- Traditional Varieties for Local Markets: A Sustainable Proposal for Agricultural SMEs
- Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)
- Volatile, Sensory and Functional Properties of HydroSOS Pistachios
- Why don't consumers buy organic lamb meat? A Spanish case study.
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chapter
- Cooperativismo de crédito y finanzas éticas y alternativas
- El regadío y el desarrollo regional
- Modelo tridimensional del cultivo de lechuga (Lactuca Sativa L CV Neruda) mediante técnicas de fotografía métrica de bajo coste
- Valorization of prickly pear Opuntia ficus-indica (L.) Mill]: nutritional, functional properties and economics aspects
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congress communication
- Cuantificación y análisis de residuos plásticos en un IES
- Cómo entienden los consumidores el concepto de sostenibilidad
- Diplotaxis erucoides como nuevo ingrediente culinario
- Modelo tridimensional del cultivo de lechuga (Lactuca Sativa L. CV Neruda) mediante técnicas de fotografía métrica de bajo coste
- 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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event
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invited conference
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person
-
person (active)
- AGULLO TORRES, ASUNCION MARIA
- BRUGAROLAS MOLLA-BAUZA, MARGARITA MARIA
- CORDERO GRACIA, JOSE
- DEL CAMPO GOMIS, FRANCISCO JOSÉ
- ISSA ISSA, HANAN
- LÓPEZ LLUCH, DAVID BERNARDO
- MARTINEZ POVEDA, MARIA DE AFRICA
- MARTÍNEZ-CARRASCO MARTÍNEZ, LAURA
- MELIAN NAVARRO, MARIA DE LOS DESAMPARADOS
- MURCIA FERRANDEZ, ANGEL
- SALES CIVERA, JOSÉ MIGUEL
- SANCHEZ BRAVO, PAOLA
- VIDAL GIMÉNEZ, FERNANDO
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research project
- 2010/00003/003
- 2020/VALORIZA/VSC/018
- 2020/VALORIZA/VSC/019
- 2020/VALORIZA/VSC/020
- 2020/VALORIZA/VSC/021
- 2020/VALORIZA/VSC/023
- EQC2018-004170-P
- Exp. Nº 20190020007482
- Exp. nº: 20180020012104
- GA Nº 887648
- PID2019-105952GB-I00
- PID2019-110221RR-C33
- PIEU/2019/01
- PIEU/2019/39
- PIEU/2019/46
- PIEU/2019/63
- RTI2018-099609-B-C21
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technological support
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thesis
- DISEÑO DE UN SISTEMA DE PLANIFICACIÓN DE RECURSOS EMPRESARIALES (ERP) PARA LA GESTIÓN Y OPTIMIZACIÓN DE PARCELAS AGRARIAS PARA LA TOMA DE DECISIONES BASADA EN DATOS OBJETIVOS. APLICACIÓN PRÁCTICA AL C
- MODELO DE EVALUACIÓN TERRITORIAL DE LA SOSTENIBILIDAD PARA LA GESTIÓN DE POLÍTICAS PÚBLICAS.APLICACIÓN AL ANÁLISIS COMPARATIVO ENTRE ITALIA Y ESPAÑA.
- PRODUCTOS HIDROSOSTENIBLES: ACEPTACIÓN POR EL CONSUMIDOR
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thrid party project