222 results on '"Cano‐Lamadrid, Marina"'
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2. Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties
3. Nutritional and functional compounds and antioxidant activity of edible and non-edible fruit part of brebas and figs (Ficus carica L.) among different varieties
4. Introduction
5. Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature
6. Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products
7. Eco-Friendly Postharvest Technologies to Preserve or Enhance the Quality and Safety of Fruit and Vegetable Products.
8. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review
9. Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve “Marjal de Pego-Oliva”
10. Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden
11. 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
12. Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review
13. How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?
14. Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear [Opuntia ficus-indica (L.) Mill.] from six Spanish cultivars
15. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents
16. Valorization of Prickly Pear [Opuntia ficus-indica (L.) Mill]: Nutritional Composition, Functional Properties and Economic Aspects
17. Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche
18. Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
19. Effect of Rootstock on the Volatile Profile of Mandarins
20. Effect of Ultrasound-Assisted Extraction with Probe or Bath on Total Phenolics from Tomato and Lemon By-Products †.
21. Microwave-Assisted Ethanolic and Aqueous Extraction of Antioxidant Compounds from Pomegranate Peel and Broccoli Leaves By-Products †.
22. Texture
23. Flavors and Aromas
24. List of Contributors
25. Quality of pomegranate pomace as affected by drying method
26. Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
27. How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?
28. State of the Art and Elucidation of Postharvest LED Lighting on the Metabolism of Brassica Sprouts
29. QUALITY ASPECTS TO CONSIDER IN FLAXSEED AS A VALID OMEGA-3 DIETARY SUPPLEMENT: A RANDOMIZED CONTROLLED TRIAL
30. Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products
31. Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products
32. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization
33. How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?
34. By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review
35. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?
36. Comparative Study of Commercial Dried Fruits on Labeling Information, Chemical Parameters, Antioxidant Capacity, and Sensory Profile
37. How does water stress and roasting temperature affect the physicochemical parameters of almonds?
38. Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review
39. Aromachology Related to Foods, Scientific Lines of Evidence: A Review
40. Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine
41. Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk
42. How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?
43. Correlation between water stress and phenolic compounds of hydroSOStainable almonds
44. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree
45. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
46. Declaración de conflictos de interés de los editores de la Revista Española de Nutrición Humana y Dietética 2020-2022
47. Long-Term Correlation between Water Deficit and Quality Markers in HydroSOStainable Almonds
48. A new combined sensory‐instrumental tool for pomegranate seed hardness determination
49. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
50. Designing of an Enterprise Resource Planning for the Optimal Management of Agricultural Plots Regarding Quality and Environmental Requirements
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