Innovaciones en Productos Alimentarios 2021
2021
Research Organization
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Publications
Research Report
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academic article
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Impact of deficit irrigation on fruit yield and lipid profile of terraced avocado orchards
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Long-term Evaluation of Fistulotomy and Immediate Sphincteroplasty as a Treatment for Complex Anal Fistula
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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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Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
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Aromachology related to foods, scientific lines of evidence: A review
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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
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Assessment of body composition as an indicator of early peripheral parenteral nutrition therapy in patients undergoing colorectal cancer surgery in an enhanced recovery program
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Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects
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Bioactive compounds and techno-functional properties of high-fiberco-products of the cacao agro-industrial chain
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Bone toxicity induced by 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) and the retinoid system: A causality analysis anchored in osteoblast gene expression and mouse data
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Cacao pod husk flour as ingredients for reformulating frankfurters: E¿ects on quality properties
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Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?
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Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages
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Chiquimeats, un proyecto de investigación aplicada para la elaboración de productos cárnicos mas saludables
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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
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Comparative study of commercial dried fruits on labeling information, chemical parameters, antioxidant capacity and sensory profile
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Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
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Effect of Different Black Quinoa Fractions (Seed, Flour and Wet¿Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
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Effect of early peripheral parenteral nutrition support in an enhanced recovery program for colorectal cancer surgery: a randomized open trial
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Effect of the short-term incorporation of different proportions of ensiled artichoke by-product on milk parameters and health status of dairy goats
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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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Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
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Ficus carica fruits, by-products and based products as potential sources of bioactive compounds: A review
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Gelled emulsions based on amaranth flour with hemp and sesame oils
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Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity
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How does water stress and roasting temperature affect the physicochemical parameters of almonds?
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Incorporating Biotic Information in Species Distribution Models: A Coregionalized Approach
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Innovación en productos de V gama: crema de calabaza enriquecida con quinoa
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Key factors affecting people's unwillingness to be confined during the COVID-19 pandemic in Spain: A large-scale population study
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Management of Green Waste Streams from Different Origins: Assessment of Different Composting Scenarios
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Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food
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Oleogeles, ingredientes para desarrollar productos cárnicos más sanos
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Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
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Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
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Proximate composition of polyphenolic, phytochemical, antioxidant activity content and lipid profiles of date palm seeds oils (Phoenix dactylifera L.)
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Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product
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Reply letter: Benefits of the Bayes factor in rheumatology research
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Role of proteins and soluble peptides as limiting components during the co-composting of agro-industrial wastes
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Roselle (Hibiscus sabdariffa L.) extracts added to Frankfurt-type sausages: Effects on chemical, physicochemical and sensorial properties
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Satiety from healthier and functional foods
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Strawberry Trees (Arbutus unedo L.) naturally grown in Morocco: A Combined Study using Headspace Solid-Phase Microextraction coupled with GC-MS and Physico-Morphological Screening
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Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus)
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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
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Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
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chapter
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congress communication
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event
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external project
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invited conference
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person (active)
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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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