Revista: South African journal of enology and viticulture. , 2023

Artículo

Autores: Vieira-De Freitas, Pedro Augusto; Martín-Pérez, Laia; Gil-Guillén, Irene; González Martínez, María Consuelo; Chiralt A.

Revista: Foods. , 2023

Artículo

Supercritical CO2 deodorization of dried pork liver

Autores: Abril-Gisbert, Blanca; Lorenzo, J.M.; Garcia-Perez, J.V.; Contreras-Ruiz, Marina; Benedito Fort, José Javier

Revista: Journal of CO2 Utilization. 70, :1-10, 2023

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Artículo

Synthesis and characterization of polyamide 1010 and evaluation of its cast-extruded films for meat preservation

Autores: Hernandez-Garcia, Eva; Pacheco-Romeralo, Marta; Pascual-Ramírez, Leonor; Vargas, Maria; Torres-Giner, Sergio

Revista: Food Packaging and Shelf Life. 36, , 2023

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Artículo

Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion

Autores: Sotelo-Díaz, Indira; Igual Ramo, Marta; Martínez-Monzó, Javier; García-Segovia, Purificación

Revista: Foods. 1, 12:1-14, 2023

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Artículo

Autores: Claude Lambré; Barat Baviera, José Manuel; Claudia Bolognesi; Pier Sandro Cocconcelli; Riccardo Crebelli; David M Gott; Konrad Grob; Eugenia Lampi; Marcel Mengelers; Alicja Mortensen; Gilles Rivière; Inger-Lise Steffensen; Christina Tlustos; Henk van loveren; Laurence Vernis

Revista: EFSA Journal. , 2023

Artículo

Use of Berry Pomace to Design Functional Foods

Autores: Diez-Sánchez, Elena; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel

Revista: Food Reviews International. 39, 6:3204-3224, 2023

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Artículo

Uses of mid-infrared spectroscopy and chemometric models for differentiating between dried cocoa bean varieties

Autores: Barrios-Rodríguez, Yeison Fernando; Collazos-Escobar, Gentil Andres; Andres Felipe Bahamon Monje; Nelson Gutiérrez Guzmán

Autores: Claude Lambré; Barat Baviera, José Manuel; Claudia Bolognesi; Andrew Chesson; Pier Sandro Cocconcelli; Riccardo Crebelli; David M Gott; Konrad Grob; Eugenia Lampi; Marcel Mengelers; Alicja Mortensen; Gilles Rivière; Vittorio Silano; Inger-Lise Steffensen; Christina Tlustos; Laurence Vernis

Revista: EFSA Journal. , 2023

Artículo

Release and antibacterial action of phenolic acids incorporated into PHBV films

Autores: Moll-Montaner, Eva; González Martínez, María Consuelo; Chiralt, A.

Revista: Food Packaging and Shelf Life. 38, , 2023

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Artículo

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Autores: Abril-Gisbert, Blanca; Bou, Ricard; Garcia-Perez, J.V.; Benedito Fort, José Javier

Revista: LWT - Food Science and Technology. 180, , 2023

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Artículo

Autores: Sonia Marín Sillué; Houda Berrada; Hernando Hernando, Mª Isabel; Ricardo López Rodriguez

Revista: Revista del Comité Científico de la AESAN. , 2023

Artículo

Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre aquellas frutas y hortalizas que presentan un riesgo de deterioro cuando se presentan para su venta al consumidor a granel

Autores: Sonia Marín Sillué; Alonso-Calleja, Carlos; Fernández-Escámez, Pablo; Carlos Manuel Franco Abuín; Hernando Hernando, Mª Isabel; Valero Díaz, Antonio; Gil Muñoz, María Isabel

Revista: Revista del Comité Científico de la AESAN. , 2023

Artículo

Autores: VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Grau Meló, Raúl

Revista: Journal of Food Engineering. , 2023

Artículo

Learning Difficulties with the Concept of Function in Maths:A Literature Review

Autores: Trujillo Guillen, Macarena; Atarés Huerta, Lorena María; Canet Subiela, Mª José; Pérez Pascual, Mª Asunción

Revista: Education Sciences. 13, 5:1-13, 2023

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Artículo

Lid Films of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate)/Microfibrillated Cellulose Composites for Fatty Food Preservation

Autores: Hernandez-Garcia, Eva; Chiralt, Amparo; Vargas, Maria; Torres-Giner, Sergio

Revista: Foods. 12, 375:1-17, 2023

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Artículo

Autores: Castañeda-Rodríguez, R.; Larrea Santos, Virginia; Hernando Hernando, Mª Isabel; Ozuna López, César

Revista: International Journal of Gastronomy and Food Science. , 2023

Artículo

Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities A review

Autores: Ribes-Llop, Susana; Talens Oliag, Pau

Artículo

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition on the Guide of the National Association of Board Manufacturers to verify the suitability of MDF boards intended for the manufacture of containers for fresh fruits and vegetables that are not peeled or cut

Autores: Talens Oliag, Pau; Franco Abuín, Carlos M.; Isabel Hernando Hernándo; Ricardo López Rodriguez; Juana Bustos García de Castro

Revista: Revista del Comité Científico de la AESAN. 35:151-160, 2022

EFECTO DE LA APLICACIÓN DE COPIGMENTOS VEGETALES SOBRE LA COMPOSICIÓN FENÓLICA Y AROMATICADE VINOS TINTOS DE MONASTRELL ELABORADOS CON DIFERENTES TÉCNICAS DE VINIFICACIÓN

Caracterización de la calidad de productos cárnicos crudo-curados mediante ultrasonidos de señal.

Modelización de las cinéticas de difusión de nitrato de sodio y nitrito de sodio durante el curado de carne.

Essential oil components encapsulated in mesoporous silica supports: a bioactive properties evaluation and toxicological approach

Desarrollo y aplicación de un sistema en continuo para la inactivación de microorganismos mediante fluidos supercríticos asistidos por ultrasonidos de potencia.

Microencapsulation of roasted coffee oil from chitosan nanoparticles-stabilized Pickering emulsions

Microencapsulation of roasted coffee oil from chitosan nanoparticles-stabilized Pickering emulsions

Biodegradable Mono and Multilayer Materials with Antimicrobial Capacity Based on Circular Bioeconomy of Application Interest in Food Packaging

Archeas halófilas como causa de alteraciones en tripas bovinas saladas.

Aplicación de tecnologías emergentes para la obtención de Zinc-protoporfirina y proteínas funcionales a partir de co-productos cárnicos

Incorporación de consideraciones de estabilidad y sostenibilidad ambiental en la seguridad alimentaria. El caso de España.

Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Fotónica aplicada a la monitorización de procesos y al desarrollo de sensores en la industria agroalimentaria

Pasteurización de emulsiones lipídicas con CO2 supercrítico y ultrasonidos de potencia.

Pasteurización de emulsiones lipídicas con CO2 supercrítico y ultrasonidos de potencia.

Desarrollo de la técnica de lengua electrónica voltamétrica para la determinación de la capacidad antioxidante total de extractos de plantas y frutas peruanas.

Biodegradable materials based on poly(vinyl alcohol) (PVA) and polylactic acid (PLA) with antioxidant and antimicrobial activity for food packaging applications

Aprovechamiento de subproductos de zumos de frutos rojos para el diseño de alimentos

Aprovechamiento de subproductos de zumos de frutos rojos para el diseño de alimentos

Use of ultrasound for the characterization and correction of textural defects in dry-cured ham

Aplicación de ultrasonidos de potencia para la mejora de procesos de inactivación con fluidos supercríticos.

Propiedades de films de almidón de maíz. Influencia de la incorporación de lípidos, biopolímeros y compuestos bioactivos

Age-related digestive alterations and their impact on nutrients digestibility

Aportación a la Implantación del Análisis de Riesgo en los Sistemas de Distribución del Agua: caso del Cryptosporidium Para distintos niveles de Desarrollo Tecnológico en la Potabilizadora.

Application of ashes from the sugar and alcohol industry as biopozzolanas and K-fertilizer:sugarcane and energy cane

Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogenización

Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products

Using rice straw fractions to develop reinforced, active PLA-starch bilayers for meat preservation

Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours

Valorización de destríos de caqui mediante la obtención de rodajas de caqui deshidratado

Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks

Viability Study on the Use of Three Different Gels for 3D Food Printing

Volatile markers as a reliable alternative for the correct classification of citrus monofloral honey

Volatile profile of quinoa and lentil flour under fungal fermentation and drying

Water-Sorption Isotherms and Air-Drying-Kinetics Modelling of Andean Tubers and Tuberous Roots

Winery On-site Assessment of Grapevine Bunch Rot: In Pursuit of Sustainable Practices

Safety evaluation of the food enzyme α-l-rhamnosidase from the non-genetically modified Penicillium adametzii strain AE-HP

Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin

Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi

Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus

Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds

Study of Essential Amino Acids Bioaccessibility in a Quinoa (Chenopodium quinoa Willd.) and Amaranth (Amaranthus caudatus) Supplements for Ecuadorian Adolescents

Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing

Supercritical CO2 deodorization of dried pork liver

Synthesis and characterization of polyamide 1010 and evaluation of its cast-extruded films for meat preservation

Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion

The impact of age-related digestive disorders on in vitro digestibility of macronutrients and bioaccessibility of minor components of chia seeds

The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents

The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions

Third-generation snacks manufactured from Andean tubers and tuberous roots flours: microwave expansion kinetics and characterization

Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Updated safety evaluation of the food enzyme a-amylase from the non-genetically modified Cellulosimicrobium funkei strain AE-AMT

Use of Berry Pomace to Design Functional Foods

Uses of mid-infrared spectroscopy and chemometric models for differentiating between dried cocoa bean varieties

Safety evaluation of the food enzyme triacylglycerol lipase from non-genetically modified Limtongozyma cylindracea strain MS-5-OF

Safety evaluation of the food enzyme 1,4-a-glucan branching enzyme from the non-genetically modified Geobacillus thermodenitrificans strain TRBE14

Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus licheniformis strain NZYM-AC

Safety evaluation of the food enzyme phospholipase A2 from porcine pancreas

Safety evaluation of the food enzyme phospholipase A2 from the genetically modified Aspergillus niger strain PLA

Safety evaluation of the food enzyme phospholipase A2 from the genetically modified Streptomyces violaceoruber strain AS-10

Safety evaluation of the food enzyme phytepsin from Cynara cardunculus L.

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of calves and cows

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs

Safety evaluation of the food enzyme ribonuclease P from the non-genetically modified Penicillium citrinum strain AE-RP-4

Safety evaluation of the food enzyme subtilisin from the non-genetically modified Bacillus licheniformis strain NZYM-CX

Safety evaluation of the food enzyme subtilisin from the non-genetically modified Bacillus paralicheniformis strain DP-Dzx96

Safety evaluation of the food enzyme subtilisin from the non-genetically modified Bacillus paralicheniformis strain LMG S-30155

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus luchuensis strain FL105SC

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus luchuensis strain FL108SC

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL-LI

Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified Aspergillus luchuensis strain AE-L

Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified Burkholderia stagnalis strain PL266-QLM

Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified Mucor circinelloides strain AE-LMH

Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified Rhizopus arrhizus strain AE-TL(B)

Safety evaluation of the food enzyme endo-1,3(4)-b-glucanase from the non-genetically modified Rasamsonia composticola strain 427-FS

Safety evaluation of the food enzyme endo-1,4-b-xylanase from the genetically modified Bacillus subtilis strain XAN

Safety evaluation of the food enzyme endo-1,4-b-xylanase from the non-genetically modified Aspergillus tubingensis strain LYX

Safety evaluation of the food enzyme endo-1,4-β-xylanase from the non-genetically modified Trichoderma citrinoviride strain 278

Study of Essential Amino Acids Bioaccessibility in a Quinoa (Chenopodium quinoa Willd.) and Amaranth (Amaranthus caudatus) Supplements for Ecuadorian Adolescents

Safety assessment of the process REPETKunststoffrecycling, based on Gneuss 4 technology, used to recycle post-consumer PET into food contact materials

Safety assessment of the process Silver Plastics, based on the Reifenhauser technology, used to recycle post-consumer PET into food contact materials

Safety assessment of waxes, paraffinic, refined, derived from petroleum-based or synthetic hydrocarbon feedstock, low viscosity for use in food contact materials