FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
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Overview
publication venue for
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Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig pur¿ee.
1-10.
2024
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Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage .
1-10.
2023
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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.
1-10.
2023
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Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature.
115236-115237.
2023
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Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics.
1-11.
2022
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Evaluation of cinnammon (Cinnamomum cassia and Cinnamomum verum) enriched yoghurt during refrigerated storage.
1-9.
2022
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Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers.
1-9.
2022
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Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit.
0-114054.
2022
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Postharvest melatonin treatment delays senescence and increases chilling tolerance in pineapple.
113989-113996.
2022
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Acrylamide content in French fries prepared with vegetable oils enriched with ß-cyclodextrin or ß-cyclodextrin-carvacrol complexes.
111765-111770.
2021
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Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion
2021
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Comparison on sensory profile, volatile composition and consumer¿s acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk.
1-9.
2021
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How does water stress and roasting temperature affect the physicochemical parameters of almonds?.
1-7.
2021
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Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages.
1-7.
2020
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Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit..
438-444.
2019
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Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits.
139-146.
2019
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Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters.
506-514.
2018
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Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color.
322-328.
2018
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Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits..
1-8.
2018
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Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions.
193-199.
2017
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Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: special reference to physicochemical characterization and consumer acceptability during storage.
136-143.
2017
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Improvement of the healthy properties of a Spanish artisan meat pie.
624-629.
2016
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Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions.
26-36.
2016
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Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis).
1057-1062.
2015
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Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion.
824-828.
2015
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Fatty acid and conjugated linoleic acid (CLA) content in fermented.
315-319.
2015
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Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar.
656-663.
2015
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Quality attributes of table olives as affected by regulated deficit irrigation.
19-26.
2015
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Sensory and physico-chemical quality attributes of jujube fruits as.
899-905.
2015
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Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load.
899-905.
2015
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Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening.
849-858.
2014
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Sucrose supplementation during traditional carob syrup processing affected its chemical characteristics and biological activities.
1-8.
2014
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Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed..
1-8.
2014
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Effect of pasteurization process and storage on color and shelf-life of pomegranate juice.
592-596.
2013
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Assessment of the melatonin production in pomegranate wines.
13-18.
2012
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Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers.
2238-2243.
2011
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Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate.
2119-2125.
2011
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Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water.
1388-1395.
2011
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Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage.
958-963.
2010
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Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment.
708-714.
2010
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Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus).
442-449.
2008
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Optimization of vacuum infusion and incubation time for enzymatic peeling of `Thomson¿ and `Mollar¿ oranges.
12-20.
2007
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The influence of electron-beam ionization on ethylene metabolism and quality parameters in apricot (Prunus armeniaca L., cv Búlida).
1027-1035.
2007
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Prolonged storage of Aledo table grapes in a slightly CO2 enriched atmosphere in combination with generators of SO2..
1109-1116.
2006
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Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus.
158-162.
1999
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