EUROPEAN FOOD RESEARCH AND TECHNOLOGY Journal

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Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat. 2273-2285. 2023
Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other Monastrell wines during the aging period. 1821-1831. 2023
Mineral content of a lyophilizated extract from the fruit Opuntia ficus indica (L.) Mill.. 1-7. 2023
Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis. 1429-1438. 2020
Development and characterization of liquors prepared with an underutilized citrus by-product, the peel. 41-50. 2019
Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket . 1451-1458. 2019
Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities. 1197-1206. 2019
Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits. 1497-1508. 2018
Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. 1193-1200. 2017
Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice . 507-515. 2013
Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes. 315-323. 2009
Effects of a pretreatment with nitric oxide on peach (Prunus persica L.) storage at room temperature. 1599-1611. 2008
Effects of potato strip size and pre-drying method on French fries quality. 757-766. 2008
Effects of two different rice dehusking procedures on total arsenic concentration in rice. 561-567. 2008
Investigation of aromatic compounds in Alicante and Jijona turrón. 1139-1147. 2008
Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón. 243-254. 2008
Mathematical quantification of total carotenoids in Sioma oil using color coordinates and multiple linear regression during deep-frying simulations . 1283-1291. 2008
Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón. 757-767. 2007
Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice. 255-260. 2007
Mathematical quantification of almond content in Jijona turrón. 301-306. 2007
Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling.. 783-788. 2007
Orange fibre as potential functional ingredient for dry-cured sausages. 1-6. 2007
Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes. 536-542. 2006
Changes in orange juice color by addition of mandarin juice. 516-530. 2006
Limonene, linalool, a-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing. 281-285. 2006
Orange fibre as potential functional ingredient for dry cured susages. 1-6. 2006
Changes in orange juice color by addition of mandarin juice 2005
Limonene, linalool, alpha-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing 2005
Antioxidative activity and general fruit characteristics in different traditional orange [Citrus sinensis (L.) Osbeck] varieties.. 474-478. 2004
Modified atmosphere packaging confers additional chilling tolerance on ethylene-inhibited Cantaloupe Charentais melon fruit. 614-619. 2004