INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Journal

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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. 3234-3243. 2023
Development of symbiotic vegan beverages: probiotic viability, sensory profile, consumers¿ acceptance, and functional stability.. 2325-2335. 2023
New trends in the development of funtional foods. 3209-3210. 2023
Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties. 1232-1239. 2019
Quality of pomegranate pomace as affected by drying method. 1074-1082. 2018
Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks. 2674-2681. 2016
Effect of Chlorophyll removal and particle size upon the nutritional and technological properties of powdered byproducts from artichoke (Cynara scolymus, L.) industrial canning.. 2383-2390. 2015
Physicochemical and descriptive sensory caracterization of Spanish pomegranates: Aptitudes for processing and fresh consumption. 1663-1672. 2014
Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes. 477-483. 2014
Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.). 437-443. 2013
The effect of consumption of inulin-enriched Turrón upon blood serum lipids over a 5-week period. 405-411. 2013
Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers. 2198-2204. 2012
Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources.. 2550-2557. 2011
Effects of beta-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices. 2182-2190. 2011
Aroma profile and physicochemical properties of artisanal honey from Tabasco, Mexico. 1111-1118. 2010
Volatile composition and descriptive sensory analysis of Italian vanilla torrone. 1586-1593. 2010
Volatile composition of functional "a la piedra" turrón with propolis. 569-577. 2010
Changes in volatile compounds and sensory quality during toasting of Spanish almonds. 2225-2233. 2009
Storage stability of a high dietary fibre powder from orange by-products. 748-756. 2009
Antibacterial activity of different essential oils obtained from spices widely used in Mediterraneam diet. 526-531. 2008