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Volatile composition of prickly pear fruit Pulpa from six Spanish cultivars . 358-363. 2024
Ethylene production and antioxidant potential of five peach cultivars during maturation. 4544-4559. 2023
Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines. 587-601. 2021
Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement. 1621-1628. 2020
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization . 2143-2152. 2020
Fermented beverage obtained from hydroSOStainable pistachios. 3601-3610. 2020
Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance. 3969-3980. 2020
Volatile composition of prickly pear fruit pulp from six Spanish cultivars. 358-363. 2020
A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.. 886-894. 2019
Effect of Thymol and Carvacrol Encapsulated in Hp-B-Cyclodextrin by Two Inclusion Methods against Geotrichum citri-aurantii.. 1513-1521. 2019
Consumers' opinion on dried pomegranate arils to determine the best processing conditions. 3085-3091. 2018
A comparative study between labeling and reality: the case of phytochemical composition of commercial pomegranate-based products. 1-7. 2017
Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople. 1031-1037. 2016
Opinion of Spanish Consumers on Hydrosustainable Pistachios. 2559-2565. 2016
Total and Inorganic Arsenic in Iranian Ric. 1129-1135. 2015
Total and inorganic arsenic in Iranian rice. 1129-1135. 2015
Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté. 2301-2307. 2014
Inorganic and Total Arsenic Contents in Rice-Based Foods for Children with Celiac Disease. 122-128. 2014
Physicochemical characterization of pure persimmon juice: Nutritional quality and food acceptability. 1-17. 2014
Arsenic bioaccessibility in cooked rice as affected by arsenic in cooking water. 201-206. 2012
Arsenic contents in Spanish infant rice, pureed infant foods, and rice. 15-19. 2012
Total phenols and antioxidant capacity in 10 moroccan pomegranate varieties. 115-120. 2012
Comparative effect of the addition of alpha-, beta-, or gamma-cyclodextrin on main sensory and physico-chemical parameters. 347-353. 2011
Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries. 319-324. 2011
Quality, bioactive compounds and antioxidant activity of new flat-type peach and nectarine cultivras: A comparative study. 729-735. 2011
Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction. 5114-5120. 2011
Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries. 398-404. 2010
Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit. 473-477. 2010
Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products. 1-8. 2009
Functional properties of honey, propolis, and Royal jelly. 117-124. 2008
Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds. 185-190. 2007
Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts. 176-180. 2006
Meat products as functional foods: a review. 37-43. 2005
Quality characteristics of ostrich liver paté. 85-91. 2004
Sensory evaluation of canned peach halves acidified with clarified lemon juice. 74-78. 2004
Aroma of canned peach halves acidified with clarified lemon juice. 1080-1085. 2003
Development of a high sensory quality garlic paste.. 2351-2355. 2003
EFFECT OF STORAGE CONDITIONS ON QUALITY CHARACTERISTICS OF BOLOGNA SAUSAGES MADE WITH CITRUS FIBER. 710-715. 2003
Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber.. 710-715. 2003
Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis) and rosemary (Rosmarinus officinallis L) extract in cooked pork meat. 660-664. 2003
Modified atmosphere packaging maintains quality of table grapes. 1838-1843. 2003
PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BOLOGNA SAUSAGES MADE WITH OSTRICH MEAT. 1511-1515. 2003
UTILIZATION OF LEMON ALBEDO IN DRY CURED SAUSAGES. 1826-1830. 2003
Effect of paprika (Capsicum annum) on color of spanish-type sausages during the resting stage.. 2410-2414. 2002
Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot.. 1706-1712. 2002
Physico-chemical and sensory properties of bologna sausage made with ostrich meat.. 660-664. 2002
Plum storability improved after calcium and heat postharverst treatments: role of polyamines. 2571-2575. 2002
Oscilatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation.. 482-484. 2001