Calidad y Seguridad Alimentaria 2023
2023
Research Organization
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Publications
Research Report
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academic article
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Acrylamide and 5-hydroxymethylfurfural in synthetic sugar cane syrup: Mitigation by additives
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Adherence to Pro-Vegetarian Food Patterns and Risk of Oesophagus, Stomach, and Pancreas Cancers: A Multi Case-Control Study (The PANESOES Study)
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Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues
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Association between mediterranean diet and metal(loid) exposure in 4-5-year-old children living in Spain
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Association of monetary diet cost of foods and diet quality in Spanish older adults
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Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other Monastrell wines during the aging period
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Chemistry behind quality. Emission of volatile enantiomers from mentha spp. plant tissue in relationship to odor sensory quality
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Comparative profiling of volatile organic compounds associated to temperature sensitive resistance to wheat streak mosaic virus (WSMV) in resistant and susceptible wheat cultivars at normal and elevated temperatures
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Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon
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Development of symbiotic vegan beverages: probiotic viability, sensory profile, consumers¿ acceptance, and functional stability.
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Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage
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Effect of drying methods on chemical and sensory properties of Cannabis sativa leaves
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Effect of potassium permanganate, ultraviolet radiation and titanium oxide as ethylene scavengers on preservation of postharvest quality and sensory attributes of broccoli stored with tomatoes
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Effect of rootstock on the volatile profile of mandarins
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Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
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Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
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Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for ¿,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
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Flavouring Group Evaluation 76 Revision 2 (FGE.76Rev2): Consideration of sulfur-containing heterocyclic compounds, evaluated by JECFA, structurally related to thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev5
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Follow-up of the re-evaluation of glycerol esters of wood rosins (E¿445) as a food additive
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Follow-up of the re-evaluation of indigo carmine (E 132) as a food additive
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Fondillón wine adulteration by addition of other Monastrell wines
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Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
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How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?
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Latent Childhood Exposure to Mixtures of Metals and Neurodevelopmental Outcomes in 4-5-Year-Old Children Living in Spain
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Linking conventional and organic rainfed almond cultivation to nut quality in a marginal growing area (SE Spain)
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Long-Term Feeding of Dairy Goats with 40% Artichoke by-Product Silage Preserves Milk Yield, Nutritional Composition and Animal Health Status
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Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage
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Mineral content of a lyophilizated extract from the fruit Opuntia ficus indica (L.) Mill.
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N-(2-ozoazepan-3-yl)-pyrrolidine-2-carboxamide, a novel Octopus vulgaris ink-derived metabolite, exhibits a pro-apoptotic effect on A549 cancer cell line and inhibits pro-inflammatory markers
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Novel Chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media
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Nutritional and functional compounds and antioxidant activity of edible and non-edible fruit part of Spanish brebas and figs (Ficus carica L.) among different varieties
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Prenatal exposure to metal mixtures and lung function in children from the New Hampshire birth cohort study
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Quality of olive oil obtained by regulated deficit irrigation
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Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
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Re-evaluation of sucrose esters of fatty acids (E 473) as a food additive in foods for infants below 16¿weeks of age and follow-up of its previous evaluations as food additive for uses in foods for all population groups
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Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
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Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products-A Systematic Review
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Safety evaluation of synthesised DNA oligonucleotides as a food additive
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Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM
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Scientific opinion on the renewal of the authorisation of Fumokomp (SF-009) as a smoke flavouring Primary Product
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Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product
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Scientific opinion on the renewal of the authorisation of SmokEz C-10 (SF-005) as a smoke flavouring Primary Product
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Scientific opinion on the renewal of the authorisation of SmokEz Enviro-23 (SF-006) as a smoke flavouring Primary Product
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Scientific opinion on the renewal of the authorisation of Smoke Concentrate 809045 (SF-003) as a smoke flavouring Primary Product
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Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF-002) as a smoke flavouring Primary Product
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Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product
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Scientific opinion on the renewal of the authorisation of proFagus Smoke R714 (SF-001) as a smoke flavouring Primary Product
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Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
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Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature
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Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients
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Valorization of wild edible plants as food ingredients and their economic value
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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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hiring
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invited conference
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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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LÓPEZ LLUCH, DAVID BERNARDO
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NOGUERA ARTIAGA, LUIS
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SENDRA NADAL, ESTHER
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VALERO CASES, ESTEFANIA
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research project
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technological support
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thesis
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thrid party project
Otro