Calidad y Seguridad Alimentaria 2024
2024
Research Organization
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Publications
Research Report
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2022
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2023
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2024
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academic article
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ALMENDRO DE SECANO CONVENCIONAL VS. ECOLÓGICO: implicaciones en la calidad del fruto
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Association Between Dairy Products Consumption and Esophageal, Stomach, and Pancreatic Cancers in the PANESOES Multi Case¿Control Study
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Association between Mediterranean diet and metal mixtures concentrations in pregnant people from the New Hampshire Birth Cohort Study
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CEREALES PARA EL DESAYUNO ¿cÓMO ELEGIR LOS MÁS SALUDABLES?
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Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye
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Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness
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Dietary intake of perfluorooctanesulfonic acid (PFOS) and glucose homeostasis parameters in a non-diabetic senior population
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Diplotaxis erucoides and Oxalis pes-caprae: TwoWild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins
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Enhancing "Mirlo Rojo" Apricot (Prunus armeniaca L.) Quality Through Regulated Deficit Irrigation: Effects on Antioxidant Activity, Fatty Acid Profile, and Volatile Compounds
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Environmental pollution by heavy metals within the area influenced by the Tungurahua volcano eruption - Ecuador
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Exploring the factors shaping business students¿ environmental concern
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FaceReader as a neuromarketing tool to compare the olfactory preferences of customers in selected markets
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Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig pur¿ee
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Flavouring Group Evaluation 413 (FGE.413): Naringenin.
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Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27.
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Flavouring group evaluation 419 (FGE.419): 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one
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Flavouring group evaluation 420 (FGE.420): Hesperetin dihydrochalcone
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Follow-up of the re-evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses
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From Byproduct to Bioactive Ingredient for Pasta Production.
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Fruits Quality and Sensory Analysis
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Gastro-educational intervention proposal in the classroom with family recipes: Prevention of cardiovascular risk in adolescent students
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Influence of ¿-irradiation on the features of polysaccharides from hawthorn seeds
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Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill
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Potential interest of Oxalis pes-caprae L., a wild edible plant, for the food and pharmaceutical industries
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Pro-vegetarian dietary patterns and essential and heavy metal exposure in children of 4-5-years from the INfancia y medio Ambiente cohort (INMA)
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Pro-vegetarian dietary patterns and mortality by all-cause and specific causes in an older Mediterranean population
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Pulsed ultrasound-assisted extraction of lycopene and ß-carotene from industrial grated tomato by-products
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Re-evaluation of argon (E 938) and helium (E 939) as food additives.
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Re-evaluation of guar gum (E¿412) 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 saccharin and its sodium, potassium and calcium salts (E 954) as food additives
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Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes
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Re-evaluation of silicon dioxide (E¿551) 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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Regulated Deficit Irrigation Perspectives for Water Efficiency in Apricot Cultivation: A Review
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Safety evaluation of curdlan as a food additive
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Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive
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Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a¿d) and the modification of the acceptable daily intake (ADI) for steviol
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Scientific opinion on the extension of uses of quillaia extract (E 999) as a food additive
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Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes' Milk Cheeses: Insights into Cheese Quality Figures
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Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
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Systematic review and meta-analysis of arsenic concentration in drinking water sources of iran
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Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products
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Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products
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Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement
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Urinary concentrations of non-essential and essential elements during weaning in infants from the NELA cohort in Spain
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Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties
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Wounding Citrus Peel By-Products as Abiotic Stress to Induce the Synthesis of Phenolic Compounds?
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book
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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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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
Otro