Tecnología Agroalimentaria 2023
2023
Department
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Publications
Research Report
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academic article
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?-Aminobutyric acid treatments of pomegranate trees increase crop yield and fruit quality at harvest.
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Acclimatisation of Fusarium langsethiae, F. poae and F.sporotrichioides to elevated CO2: Impact on fungal growth and mycotoxin production onoatbased media
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Acrylamide and 5-hydroxymethylfurfural in synthetic sugar cane syrup: Mitigation by additives
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Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
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Anthocyanin in blood oranges: a review on postharvest approaches for its enhancement and preservation.
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Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues
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Assessment of chemical, physicochemical and sensorial properties of low-sodium beef burgers formulated with different mushroom flours
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Autoinducers modulation as a potential anti-virulence target of bacteria by phenolic compounds
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Bioactive Compounds of Broccoli Florets as Affected by Packing Micro-Perforations and Storage Temperature
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Bioactivity of pomegranate (Punica granatum L.) peels flour to improve probiotics viability in micro co-encapsulation by ionic gelation
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Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane
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Changes in Body Reserves, Non-Esterified Fatty Acids, and Leptin during the Reproductive Lifespan of the Rabbit Female
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Changes in Physicochemical Characteristics, Peel Color, and Juice Attributes of `Moro¿ Blood Orange Fruit Treated with Glycine Betaine and Methyl Salicylate during Cold Quarantine Storage.
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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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Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion
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Chemical composition, antioxidant and antibacterial activities of essential oil obtained from chincho (Tagetes elliptica Sm) leaves grown in the Peruvian Andes
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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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Chia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage
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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A review
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Cocoa shell infusion; a promising application for added value beverages based on cocoa¿s production coproducts
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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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Did the addition of olive cake in the finishing diet of Bísaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and dry-cured ¿cachaço¿?
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EL DÁTIL FRESCO ESPAÑOL, UN CULTIVO EMERGENTE
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ENVIRONMENTAL AND GENETIC FACTORS AFFECTING LITTER SIZE COMPONENTS IN RABBITS
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Effect of Preharvest Treatments with Sodium Bicarbonate and Potassium Silicate in Navel and Valencia Oranges to Control Fungal Decay and Maintain Quality Traits during Cold Storage
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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 cysteine with essential oils on quality attributes and functional properties of `Blanca de Tudela¿ fresh-cut artichoke
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Effect of drying methods on chemical and sensory properties of Cannabis sativa leaves
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Effect of environmental variance-based resilience selection on the gut metabolome of rabbits
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Effect of fertigation on the physicochemical quality and antioxidant system of Fino lemons during postharvest storage
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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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Effect of the Onset of Intramammary Infection on the Electrical Conductivity of Ewe¿s Milk and Study of Various Algorithms for Its On-Line Detection
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Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion
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Effect ofCysteine with Essential Oils on Quality Attributes and Functional Properties of `Blanca de Tudela¿ Fresh-Cut Artichoke
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Effect ofpreharvest treatments with sodium bicarbonate and potassium silicate in navel and valencia oranges to control fungal decay and maintain quality traits during cold storage
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Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
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Effects of dietary supplementation with purple garlic powder and oregano essential oil on intestinal health in post-weaning piglets from commercial farms
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El zumo de remolacha como colorante en el desarrollo de análogos cárnicos
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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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Genetic and Phenotypic Parameters of Rabbit Individual Body Weight in the Preweaning Period
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Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
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Green technologies for persimmon by-products revalorisation as sustainable sources of dietary fibre and antioxidants for functional beverages development
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Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A 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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Influence of artichoke antioxidant activity in their susceptibility to suffer frost injury
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Is Oral Vaccination against Escherichia coli Influenced by Zinc Oxide?
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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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Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure
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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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Melatonin Postharvest Treatment in Leafy `Fino¿ Lemon Maintains Quality and Bioactive Compounds
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Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit.
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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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Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus¿Maqui Beverages
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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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New trends in the development of funtional foods
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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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Optimal Parameters to Milk Murciano-Granadina Goats in Mid and Low-Line Milking Parlours
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Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation
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PRENATAL FACTORS AFFECTING THE PROBABILITY OF SURVIVAL BETWEEN BIRTH AND WEANING IN RABBITS
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Physicochemical, technofunctional and antioxidant properties of Pleurotus spp. powders
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Postharvest treatments with methyl salicylate and glycine betaine synergistically enhanced chilling tolerance and maintained bioactive compounds of blood orange fruit subjected to cold quarantine storage
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Potential Preharvest Application of -Aminobutyric Acid (GABA) on Improving Quality of `Verna¿ Lemon at Harvest and during Storage
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Preharvest Multiple Applications of GABA Improve Quality Traits and Antioxidant Compounds of Pomegranate Fruit during Storage.
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Preharvest Use of -Aminobutyric Acid (GABA) as an Innovative Treatment to Enhance Yield and Quality in Lemon Fruit.
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Preventing mislabeling: A comparative chromatographic analysis for classifying medical and industrial cannabis
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Productos Cárnicos Crudo Curados
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Quality Characteristics of Fresh Date Palm Fruits of Medjoul and Confitera cv. from the Southeast of Spain (Elche Palm Grove)
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Quality of olive oil obtained by regulated deficit irrigation
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Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion
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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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Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 ºC
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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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Selection for environmental variance shifted the gut microbiome composition driving animal resilience
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Strategies for the valorization of date fruit and its coproducts: A new ingredient in the development of value-added foods
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Sweet Cherry (Prunus avium L.) Cracking during Development on the Tree and at Harvest: The Impact of Methyl Jasmonate on Four Different Growing Seasons.
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Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
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The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies
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The Preharvest Application of Essential Oils (Carvacrol, Eugenol, and Thymol) Reduces Fungal Decay in Lemons
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The outcome of boosting mitochondrial activity in alcohol-associated liver disease is organ-dependent
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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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Unveiling the effect of interacting forecasted abiotic factors on growth and aflatoxin B1 production kinetics by Aspergillus flavus
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Use of olive industry by-products for valued-added food development
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Valorization of wild edible plants as food ingredients and their economic value
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WELFARESTRESS ASSESSMENT BY INFRARED THERMOGRAPHY AFTER SPERM EXTRACTION IN RABBITS
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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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operating licence
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patent
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person
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person (active)
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AGEA DURAN, IVAN
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AGULLO GARCIA, VICENTE
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ANDREU COLL, LUCIA
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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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CALIN SANCHEZ, ANGEL
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CANDELA SALVADOR, LAURA
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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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DOBON SUAREZ, ALICIA
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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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GALVEZ LOPEZ, MARINA
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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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GARRIDO AUÑON, FERNANDO
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GIMENEZ BERENGUER, MARINA
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GIMENEZ TORRES, MARIA JOSE
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GUILLEN ARCO, ANTONIO FABIAN
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GUIRAO CARRASCOSA, ALBERTO
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GUTIERREZ POZO, MARIA
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ISSA ISSA, HANAN
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JIMENEZ REDONDO, NURIA
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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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MADALINA ILEA, MIHAELA IASMINA
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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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MUÑOZ BAS, CLARA MARIA
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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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PADILLA GONZALEZ, PEDRO ANTONIO
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PEREZ ALVAREZ, JOSE ANGEL
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PONCE MARTINEZ, ANGEL JOAQUIN
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PUENTE MORENO, JENIFER AMANDA
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RAMON SERRANO, MIRIAN
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RODRIGUEZ ESTRADA, MARCOS
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RODRIGUEZ PARRAGA, JUDIT
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ROMERO MORALEDA, GEMA
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SANCHEZ BRAVO, PAOLA
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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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SERNA ESCOLANO, VICENTE
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SERRANO JARA, DANIEL
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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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