FOODS
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Overview
publication venue for
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Accurate Botanical Nomenclature: Pomegranate and the `Aril¿ Misconception.
201.
2024
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Approaches to enhance sugar content in foods: Is the date palm fruit a natural alternative to sweeteners?.
129.
2024
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Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth.
1-12.
2024
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Consumption of Vegetable Phenolic Acids Modulates the Hunger/Satiety Response due to Chemical Interactions with Enteroendocrine Mediators.
1-19.
2024
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Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.
5-6.
2024
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Innovative Postharvest Management for 'Hass' Avocado at the 2 Preclimacteric Stage: A Combined Technology with GABA and 3 1-MCP
2024
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Innovative Postharvest Management for Hass Avocado at the Preclimacteric Stage: A Combined Technology with GABA and 1-MCP.
2485-2491.
2024
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Insect protein as a component of meat analogue burger.
1-15.
2024
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Lyophilized Avocado Paste Improves Corn Chips¿ Nutritional Properties and Sensory Acceptability.
1-17.
2024
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Nutritional, fatty acids, (Poly)phenols and technological properties of flower powders from Fuchsia hybrida and Alcea rosea.
1-15.
2024
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Optimization of Mushroom (Agaricus bisporus and Pleurotus ostreatus) By-Products Processing for Prospective Functional Flour Development.
1-17.
2024
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Phytochemical Profile of Opuntia ficus indica (L.) Mill Fruits cv . `Orito' Stored at Different Conditions . Foods.
1-9.
2024
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Potential interest of Oxalis pes-caprae L., a wild edible plant, for the food and pharmaceutical industries.
1-15.
2024
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Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes' Milk Cheeses: Insights into Cheese Quality Figures.
127-128.
2024
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The Simultaneous Use of 1-Methylcyclopropene and Methyl Jasmonate Vapor as an Innovative Strategy for Reducing Chilling Injury and Maintaining Pomegranate Fruit Quality at Suboptimal Temperatures.
60-65.
2024
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Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products.
1441-1442.
2024
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Yellow Pitahaya (Selenicereus megalanthus Haw.): The Less Known of the Pitahayas.
202.
2024
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Assessment of chemical, physicochemical and sensorial properties of low-sodium beef burgers formulated with different mushroom flours.
1-15.
2023
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Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors.
137-152.
2023
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Chemical composition, antioxidant and antibacterial activities of essential oil obtained from chincho (Tagetes elliptica Sm) leaves grown in the Peruvian Andes.
1-13.
2023
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Chemistry behind quality. Emission of volatile enantiomers from mentha spp. plant tissue in relationship to odor sensory quality.
1-13.
2023
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Cocoa shell infusion; a promising application for added value beverages based on cocoa¿s production coproducts.
1-23.
2023
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Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon.
1-11.
2023
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Did the addition of olive cake in the finishing diet of Bísaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and dry-cured ¿cachaço¿?.
1-17.
2023
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Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage.
3808-3809.
2023
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Effect of cysteine with essential oils on quality attributes and functional properties of `Blanca de Tudela¿ fresh-cut artichoke.
1-13.
2023
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Effect of potassium permanganate, ultraviolet radiation and titanium oxide as ethylene scavengers on preservation of postharvest quality and sensory attributes of broccoli stored with tomatoes
2023
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Effect of rootstock on the volatile profile of mandarins.
1-10.
2023
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Effect ofCysteine with Essential Oils on Quality Attributes and Functional Properties of `Blanca de Tudela¿ Fresh-Cut Artichoke.
4414-4427.
2023
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Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.
1-13.
2023
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Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review.
3687-3688.
2023
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Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review.
561-562.
2023
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Impact of Pre-Storage Melatonin Application on the Standard, Sensory, and Bioactive Quality of Early Sweet Cherry..
1-16.
2023
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Melatonin Postharvest Treatment in Leafy `Fino¿ Lemon Maintains Quality and Bioactive Compounds.
1-14.
2023
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Metabolomic Approach to Study the `Purple Queen¿ Pomegranate Cultivar Response to Alternative Culture Media and Phenological Stages.
1-17.
2023
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Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus¿Maqui Beverages.
101-118.
2023
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New Ready-to-Eat Product Based on Enzymatically Peeled `Hernandina¿ Clementine Segments and Citrus Syrup.
1-15.
2023
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Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation.
1-20.
2023
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Quality Characteristics of Fresh Date Palm Fruits of Medjoul and Confitera cv. from the Southeast of Spain (Elche Palm Grove).
1-14.
2023
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Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 ºC.
1-18.
2023
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Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products-A Systematic Review.
4456-4457.
2023
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Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads.
2380-2398.
2023
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Strategies for the valorization of date fruit and its coproducts: A new ingredient in the development of value-added foods.
1-19.
2023
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Valorization of wild edible plants as food ingredients and their economic value.
1-21.
2023
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Development of healthier and functional dry fermented sausages: Present and future.
1-12.
2022
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A Synergistic Effect Based on the Combination of Melatonin with 1-Methylcyclopropene as a New Strategy to Increase Chilling Tolerance and General Quality in Zucchini Fruit.
1-14.
2022
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By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review.
59-60.
2022
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Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers.
1-16.
2022
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Effect of pulsed light on quality of shelled walnuts.
0-1186.
2022
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Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products.
2335-2345.
2022
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From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization.
2596-2597.
2022
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Impact of Non-Thermal Technologies on the Quality of Nuts: A Review.
0-3891.
2022
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Life Cycle Assessment (LCA) of Substrate Mixes Containing Port Sediments for Sustainable `Verna¿ Lemon Production.
1-13.
2022
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Physico-chemical quality attributes of Lemon fruits as affected by growing substrate and rootstock.
1-16.
2022
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Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. "Orito") Stored at Different Conditions.
1-9.
2022
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Pleurotus Genus as a Potential Ingredient for Meat Products.
1-13.
2022
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Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products.
1-29.
2022
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Recent Advances and Trends in the Dairy Field.
1956-1959.
2022
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Sustainability and gender perspective in food innovation: Valorization of food coproducts as source of macro and micro-nutrients for woman-fortified foods.
1-15.
2022
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The Renaissance of Wild Food Plants: Insights from Tuscany (Italy).
300-301.
2022
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Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products.
3400-3401.
2022
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Use of Pleurotus ostreatus to enhance the oxidative stability of pork patties during storage and in vitro gastrointestinal digestion.
1-11.
2022
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Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals.
1-19.
2021
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Breba Fruits Characterization from Four Varieties (Ficus carica L.) with Important Commercial Interest in Spain.
1-18.
2021
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Cacao pod husk flour as ingredients for reformulating frankfurters: E¿ects on quality properties.
222222-333333.
2021
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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.
1-19.
2021
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Consumer profiles and drivers influencing consumer behavior towards fondillón, a european protected naturally sweet red wine.
1-12.
2021
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Coriandrum sativum L.¿Effect of multiple drying techniques on volatile and sensory profile.
1-16.
2021
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Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.
1-19.
2021
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Effect of Different Black Quinoa Fractions (Seed, Flour and Wet¿Milling Coproducts) upon Quality of Meat Patties during Freezing Storage.
1-17.
2021
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Effect of Multiple Drying Techniques on Volatile and Sensory Profile.
1-20.
2021
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Flavor and aroma analysis as a tool for quality control of foods.
1-5.
2021
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Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology.
1-13.
2021
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Phenolic and carotenoid profile of lamb¿s lettuce and improvement of the bioactive content by preharvest conditions.
188-202.
2021
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Quality parameters of Spanish lemons with commercial interest.
1-13.
2021
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The Influence of Flower Head Order and Gibberellic Acid Treatment on the Hydroxycinnamic Acid and Luteolin Derivatives Content in Globe Artichoke Cultivars.
1813-16.
2021
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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.
1-14.
2021
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Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review.
1-26.
2021
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Turrón coproducts as source of bioactive compounds: Assessment of chemical, physico-chemical, techno-functional and antioxidant properties.
1-12.
2020
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A multifaceted explanation of the predisposition to buy organic food.
1-20.
2020
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A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs.
1261-1271.
2020
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Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs.
1-31.
2020
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Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Di erent Proportions of Broccoli and Artichoke Plant By-Products.
700-715.
2020
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Consumers¿ Attitude towards the Sustainability of Different Food Categories.
1-20.
2020
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Dairy Fat and Cardiovascular Health.
838-840.
2020
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Determination of the volatile compound profile in lemon peel oils as affected by rootstock.
1-9.
2020
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Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives.
1-11.
2020
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Effect of date (Phoenix dactylifera L.) pits on the shelf life of beef burgers..
1-15.
2020
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Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage.
1-11.
2020
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Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile.
1-15.
2020
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How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?.
1213-1223.
2020
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Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic.
1-20.
2020
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Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics.
1-21.
2020
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Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice Mollar de Elche.
1-17.
2020
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Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties.
1-10.
2020
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Quality properties of chicken emulsion-type sausages formulated with chicken fatty byproducts.
1-10.
2020
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Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Di erent Storage Temperatures.
1-17.
2020
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Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince).
926-928.
2020
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Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.).
1-16.
2020
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Volatile, Sensory and Functional Properties of HydroSOS Pistachios.
158.
2020
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Antioxidant and preservative in tuna pâté.
693.
2019
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Evaluation of Dosidicus giga Skin Extract as An Antioxidant and Preservative in Tuna Pate.
693-694.
2019
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Sensory Profile and Acceptability of HydroSOStainable Almonds.
1-14.
2019
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Volatile composition, sensory profile and consumers¿ acceptability of HydroSOStainable table olives.
1-15.
2019
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Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry.
1-13.
2018
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Introduction to the Special Issue: Application of essential oils in food systems.
1-4.
2018
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Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth.
1-11.
2017
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Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats.
1-13.
2017
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Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co¿Products (Phoenix dactylifera L.).
1-8.
2017
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Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat. .
57-63.
2016
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Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain.
1-10.
2016
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Essential Oils in Foods: From Ancient Times to the 21st Century.
43-45.
2016
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Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America.
1-14.
2016
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Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain.
1-13.
2016
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Volatile composition of smoked and non-smoked Iranian rice.
1-8.
2016
Identity
International Standard Serial Number (ISSN)