FOOD CHEMISTRY
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Overview
publication venue for
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Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.
1-10.
2022
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Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities.
1-12.
2022
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Phytochemical characterisation of two news blood grapefruits by means of HPLC-MS.
1-9.
2022
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Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation.
133550.
2022
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Enhancing antioxidant systems by preharvest treatments with methyl jasmonate and salicylic acid leads to maintain lemon quality during cold storage.
1-7.
2021
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Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion.
1-10.
2021
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Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties.
100046-100055.
2021
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Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.
126353-126354.
2020
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Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with ¿-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage.
1-10.
2020
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Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer.
1-7.
2020
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How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?.
1-10.
2020
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Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents.
231-239.
2019
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Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit.
247-253.
2019
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Metabolomic analysis of the effects of a commercial complex biostimulant on pepper crops.
1-10.
2019
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Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion.
252-258.
2018
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Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method.
157-164.
2018
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Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment.
240-245.
2018
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Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche.
306-315.
2017
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Inorganic arsenic removal in rice bran by percolating cooking water.
76-80.
2017
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Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage.
343-349.
2017
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Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley.
179-186.
2017
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The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum..
585-592.
2017
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(Poly)phenolic fingerprint and chemometric analysis of white (Morus alba L.) and black (Morus nigra L.) mulberry leaves by using a non-targeted UHPLC¿MS approach.
250-255.
2016
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Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.
170-179.
2016
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Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries.
566-571.
2016
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Geographical variation in inorganic arsenic in paddy field samples and commercial rice from the Iberian Peninsula.
356-363.
2016
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Inorganic arsenic in rice-based products for infants and young children.
128-134.
2016
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Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits.
307-314.
2016
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Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations.
282-291.
2015
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Influence of rutinand ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices.
495-500.
2015
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Novel maqui liquor using traditional pacharán processing.
1228-1235.
2015
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Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains.
848-855.
2015
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Technological aspects as the main impact on quality of quince liquors.
387-395.
2015
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: Chemical guide parameters for Punica granatum cv. `Mollar¿ fruit juices processed at industrial scale.
203-208.
2014
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Characterisation of cell-wall polysaccharides from mandarin segment membranes.
36-42.
2014
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Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.
269-275.
2014
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Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing.
134-140.
2014
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Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices.
186-191.
2014
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Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures.
199-204.
2014
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Phytochemicals in date co-products and their antioxidant activity.
513-520.
2014
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Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatment.
226-232.
2014
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Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments.
226-232.
2014
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Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurizad pomegranate juices.
1630-1636.
2013
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Changes on indigenous microbiota, color, bioactive compounds and antioxidant activity of pasteurized pomegranate juice.
2122-2129.
2013
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Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale.
203-208.
2013
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Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts.
55-59.
2013
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Chemical technological and in vitro antioxidant properties of mango guava pineapple and passion fruit dietary fibre.
1520-1526.
2012
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Pomegranate varietal wines: Phytochemical composition and quality parameters.
108-115.
2012
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Bactericidal activities against pathogenic bacteria by selected constituents of plant extracts in carrot broth.
872-877.
2011
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Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates.
964-970.
2011
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Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments..
497-503.
2010
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Emissions of volatile aldehydes from heated cooking oils.
59-65.
2010
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Antioxidant activity of polyfhenol and anthocianin extracts from fruits of Kadsura coccinea.
276-281.
2009
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Biochemical properties and potential endogenous substrates of polyphenoloxidase form chufa (Eleocharis tuberosa) corms.
799-803.
2009
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Correlation between Plasma Antioxidant Capacity and Verbascoside Levels in Rats after Oral Administration of Lemon Verbena Extract .
589-598.
2009
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Isolation, characterization and antioxidant capacity assessment of the bioactive compounds derived from Hypoxis rooperi corm extract (African potato).
1442-1454.
2007
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Citrus paradisi and Citrus sinensis flavonoids: Their influence in the defence mechanism against Penicillium digitatum.
2005
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Del Río, J.A.; Fuster, M.D.; Gómez, P.; Porras, I.; García Lidón, A.; Ortuño, A.; 2004. Citrus limon: a source of flavonoids of pharmaceutical interest. Food Chemistry, 84: 457-461..
457-461.
2004
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Enhancement of phenolic compounds in olive plants (Olea europaea L.) and their influence on resistance against Phytophthora sp..
75-78.
2003
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Changes on nutraceutical composition of lemon juices according to different industrial extracting systems.
2001
Identity
International Standard Serial Number (ISSN)