370 results on '"SENDRA, ESTHER"'
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102. Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
103. Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth
104. FOOD SCIENCE FOR HIGH SCHOOL STUDENTS: A UNIVERSITY-HIGH SCHOOL COLLABORATIVE PROJECT
105. A STEM EXPERIENCE FOR HIGH SCHOOL STUDENTS JOINING THE UNIVERSITY THROUGH A PROJECT ON AGRICULTURE
106. Effect of Spanish‐style processing on the quality attributes of HydroSOStainable green olives.
107. Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat
108. Essential Oils in Foods: From Ancient Times to the 21st Century
109. Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain
110. Fatty acids composition of Spanish black ( Morus nigra L.) and white ( Morus alba L.) mulberries
111. Effect of Myrtle (Myrtus communis) Extracts on Storage Stability of Chicken Frankfurters
112. Fig (Ficus carica) Liquid Co-Products as New Potential Functional Ingredient: Physico-Chemical and In Vitro Antioxidant Properties
113. Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid
114. Antioxidant Activity and Protein–Polyphenol Interactions in a Pomegranate (Punica granatum L.) Yogurt
115. Nutritional and Antioxidant Properties of Date Pastes and Blanching Water Obtained from by-Products of Medjoul and Confitera Cultivars
116. analysis of the electrical conductivity in milking fractions as a mean for detectin and characterizing mastitis in goats
117. In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain
118. Chemical Characterization and Antibacterial Activity of Two Aromatic Herbs (Santolina chamaecyparissus and Sideritis angustifolia ) Widely Used in the Folk Medicine
119. In vitroAntioxidant and Antibacterial Activities of Extracts from Annatto (Bixa orellanaL.) Leaves and Seeds
120. IN VITRO ANTIOXIDANT PROPERTIES OF POMEGRANATE (PUNICA GRANATUM ) PEEL POWDER EXTRACT OBTAINED AS COPRODUCT IN THE JUICE EXTRACTION PROCESS
121. Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics
122. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor
123. Resistant starch as prebiotic: A review
124. Identification of Flavonoid Content and Chemical Composition of the Essential Oils of Moroccan Herbs: Myrtle (Myrtus communis L.), Rockrose (Cistus ladanifer L.) and Montpellier cistus (Cistus monspeliensis L.)
125. Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry
126. Reclaim of the By-Products from “Horchata” Elaboration Process
127. PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCT
128. Chemical Composition and Antioxidant and Anti-Listeria Activities of Essential Oils Obtained from Some Egyptian Plants
129. Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties
130. Total Phenolic Content and Antioxidant Activity of Myrtle (Myrtus communis) Extracts
131. Incorporation of citrus fibers in fermented milk containing probiotic bacteria
132. Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid.
133. Orange fibre as potential functional ingredient for dry-cured sausages
134. Shelf Life of Ostrich (Struthio camelus) Liver Stored under Different Packaging Conditions
135. GELLING AND COLOR PROPERTIES OF OSTRICH (STRUTHIO CAMELUS) EGG WHITE
136. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo
137. Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
138. Fatty acid and conjugated linoleic acid (CLA) content in fermented milks as assessed by direct methylation.
139. Populations of Aerobic Mesophils and Inoculated E. coli during Storage of Fresh Goat's Milk Cheese Treated with High Pressure
140. Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth.
141. IN VITRO ANTIOXIDANT PROPERTIES OF POMEGRANATE ( PUNICA GRANATUM) PEEL POWDER EXTRACT OBTAINED AS COPRODUCT IN THE JUICE EXTRACTION PROCESS.
142. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other "Monastrell" wines during the aging period.
143. In vitro Antioxidant and Antibacterial Activities of Extracts from Annatto ( Bixa orellana L.) Leaves and Seeds.
144. PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCT.
145. Role of Oregano (Origanum vulgare)Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics
146. Identification of Flavonoid Content and Chemical Composition of the Essential Oils of Moroccan Herbs: Myrtle (Myrtus communisL.), Rockrose (Cistus ladaniferL.) and Montpellier cistus (Cistus monspeliensisL.)
147. Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety.
148. Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.
149. Long-Term Feeding of Dairy Goats with Broccoli By-Product and Artichoke Silages: Milk Yield, Quality and Composition.
150. Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies.
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