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Publicaciones en la fuente FOODS

Tipo Año Título Fuente
Artículo2024Development and Characterization of Edible Films Based on Cassava Starch Modified by Corona Treatment.FOODS
Artículo2024Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical ParametersFOODS
Artículo2024Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing WastewaterFOODS
Artículo2023A highly sensitive method for the detection of hydrolyzed gluten in beer samples using LFIAFOODS
Artículo2023An Acid-Free Alternative to Pectin Production from the Cell Walls of Olive Oil Waste and Different Fruits Using Choline ChlorideFOODS
Artículo2023Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine IndustryFOODS
Artículo2023Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil.FOODS
Artículo2023Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital SensorsFOODS
Revisión2023Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to IndustryFOODS
Editorial2023Current research on antioxidant, anti-inflammatory and anti-obesity potential of food extracts.FOODS
Artículo2023Development of a Clean Label Mayonnaise Using Fruit FlourFOODS
Artículo2023Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W EmulgelsFOODS
Revisión2023Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable UsesFOODS
Artículo2023Hyperspectral imaging combined with chemometrics analysis for monitoring the textural properties of modified casing sausages with differentiated additions of orange extracts.FOODS
Artículo2023Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive PropertiesFOODS
Artículo2023Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, two bacteriocinogenic isolated strains from Andalusian spontaneous fermented sausagesFOODS
Artículo2023Microbial carotenoid synthesis optimization in goat cheese whey using the robust Taguchi method: a sustainable approach to help tackle vitamin a deficiencyFOODS
Artículo2023Online Reputation for Food Sector Exporters in the B2B Context: The Importance of SustainabilityFOODS
Artículo2023Optimisation and characterisation of the protein hydrolysate of scallops (Argopecten purpuratus) visceral by-products.FOODS
Artículo2023Relaunching a Traditional Durum Wheat Product: New Cultivars and Introgression Lines Identified for Frike Making in TurkeyFOODS
Artículo2023Soy protein isolate as emulsifier of nanoemulsified beverages: rheological and physical evaluationFOODS
Artículo2023Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process.FOODS
Artículo2022Acyclic Diterpene Phytol from Hemp Seed Oil (Cannabis sativa L.) Exerts Anti-Inflammatory Activity on Primary Human Monocytes-MacrophagesFOODS
Artículo2022An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved ActorsFOODS
Artículo2022Anti-VEGF effect of bioactive indolic compounds and hydroxytyrosol metabolitesFOODS
Artículo2022Antioxidant and immunomodulatory properties of chia protein hydrolysates in primary human monocyte–macrophage plasticityFOODS
Artículo2022Cassava starch films with anthocyanins and betalains from agroindustrial by-products: their use for intelligent label developmentFOODS
Artículo2022Consumption of tritordeum bread reduces immunogenic gluten intake without altering the gut microbiotaFOODS
Artículo2022Dietary Behaviours of University Students during the COVID-19 Pandemic. A Comparative Analysis of Nursing and Engineering StudentsFOODS
Artículo2022Electrosprayed agar nanocapsules as edible carriers of bioactive compoundsFOODS
Artículo2022Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface MethodologyFOODS
Artículo2022Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review.FOODS
Artículo2022Food as Culture among African Women: Exploring Differences between North and South (Morocco-Senegal)FOODS
Revisión2022Hydroxytyrosol in foods: analysis, food sources, EU dietary intake, and potential usesFOODS
Revisión2022In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A ReviewFOODS
Artículo2022Influence of beetroot juice ingestion on neuromuscular performance on semi-professional female rugby players: a randomized, double-blind, placebo-controlled studyFOODS
Artículo2022Influence of dietary algae meal on lipid oxidation and volatile profile of meat from lambs with competent reticular groove reflex.FOODS
Artículo2022Influence of the washing process and the time of fruit harvesting throughout the day on quality and chemosensory profile of organic extra virgin olive oilsFOODS
Artículo2022Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-ProductsFOODS
Artículo2022Optimization of multiple W1/O/W2 emulsions processing for suitable stability and encapsulation efficiencyFOODS
Artículo2022Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production SystemFOODS
Artículo2022Promoting sustainable lifestyle habits: "real food" and social media in SpainFOODS
Artículo2022Research progress in imaging technology for assessing quality in wine grapes and seedsFOODS
Artículo2021A study of overripe seed byproducts from sun-dried grapes by dispersive raman spectroscopyFOODS
Artículo2021A survey on dietary supplement consumption in amateur and professional rugby playersFOODS
Editorial2021Active ingredients from foods: biochemical and processing aspectsFOODS
Artículo2021Anti-inflammatory and antioxidant activity of hydroxytyrosol and 3,4-dihydroxyphenyglycol purified from table olive effluentsFOODS
Artículo2021Anti‐inflammatory action of dietary wild olive (Acebuche) oil in the retina of hypertensive miceFOODS
Artículo2021Antihypertensive and antioxidant activity of chia protein techno-functional extensive hydrolysatesFOODS
Artículo2021Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction SystemsFOODS
Artículo2021Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum.FOODS
Artículo2021Assessment of sensory and texture profiles of grape seeds at real maturity stages using image analysisFOODS
Editorial2021Better animal feeding for improving the quality of ruminant meat and dairyFOODS
Artículo2021Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling winesFOODS
Artículo2021Effects of algae meal supplementation in feedlot lambs with competent reticular groove reflex on growth performance, carcass traits and meat characteristicsFOODS
Artículo2021European database of carotenoid levels in foods. Factors affecting carotenoid content.FOODS
Artículo2021Genotoxicity evaluation of Propyl-Propane-Thiosulfinate (PTS) from allium genus essential oils by a combination of micronucleus and comet assays in ratsFOODS
Artículo2021In vivo genotoxicity evaluation of a stilbene extract prior to its use as a natural additive: a combination of the micronucleus test and the comet assayFOODS
Revisión2021New Insights in Therapy for Food AllergyFOODS
Artículo2021Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion modelFOODS
Artículo2021Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodologyFOODS
Artículo2021Physicochemical composition, antioxidant status, fatty acid profile, and volatile compounds of milk and fresh and ripened ewes' cheese from a sustainable part-time grazing systemFOODS
Artículo2021Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cellsFOODS
Revisión2021Proteins from agri-food industrial biowastes or co-products and their applications as green materials.FOODS
Artículo2021Rapid, effective, and versatile extraction of gluten in food with application on different immunological methodsFOODS
Artículo2021Reduction of the number of samples for cost-effective hyperspectral grape quality predictive modelsFOODS
Artículo2021Screening for Innovative Sources of Carotenoids and Phenolic Antioxidants among Flowers.FOODS
Artículo2021The denied pleasure of eating: a qualitative study with functionally diverse people in SpainFOODS
Revisión2021Toxicological evaluation of piceatannol, pterostilbene, and ε‐viniferin for their potential use in the food industry: a reviewFOODS
Artículo2021Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial ActivityFOODS
Artículo2021White button mushroom extracts modulate hepatic fibrosis progression, inflammation, and oxidative stress in vitro and in ldlr-/-miceFOODS
Artículo2020Amino acid profiles to differentiate white wines from three autochtonous Galician varietiesFOODS
Artículo2020Anticancer Activities of Meroterpenoids Isolated from the Brown Alga Cystoseira usneoides against the Human Colon Cancer Cells HT-29FOODS
Revisión2020Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo EvidencesFOODS
Artículo2020Characterization of andean blueberry in bioactive compounds, evaluation of biological properties, and in vitro bioaccessibilityFOODS
Artículo2020Comparison of the novel thin film-solid phase microextraction and sorptive extraction methods for Picual and Hojiblanca olive oil volatile fraction analysis in headspaceFOODS
Artículo2020Differentiation between ripening stages of Iberian dry-cured ham according to the free amino acids contentFOODS
Artículo2020Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of BreadFOODS
Artículo2020Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat MilkFOODS
Artículo2020Effect of rearing system on the straight and branched fatty acids of goat milk and meat of suckling kidsFOODS
Artículo2020Effect of two organic production strategies and ageing time on textural characteristics of beef from the retinta breedFOODS
Artículo2020Effects of farm management practices and transport time on post-mortem changes of longissimus lumborum muscle proteins in suckling goat kidsFOODS
Artículo2020Evaluation of anti-inflammatory and atheroprotective properties of wheat gluten protein hydrolysates in primary human monocytesFOODS
Artículo2020Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluationFOODS
Artículo2020Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking IndustryFOODS
Artículo2020Hyperspectral imaging coupled with multivariate analysis and image processing for detection and visualisation of colour in cooked sausages stuffed in different modified casingsFOODS
Artículo2020Hypolipidemic and hypoglycaemic effect of wholemeal bread with amaranth (Amaranthus dubius Mart. ex Thell.) on sprague dawley ratsFOODS
Artículo2020Mesophilic semi-continuous anaerobic digestion of strawberry extrudate pretreated with steam explosionFOODS
Artículo2020Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: a multidimensional study carried out under simulated market conditionsFOODS
Artículo2020New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo WaterFOODS
Artículo2019Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent MethodFOODS
Artículo2019Development of Healthy, Nutritious Bakery Products by Incorporation of QuinoaFOODS
Artículo2019Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and WinesFOODS
Artículo2019Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kidsFOODS
Artículo2019Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic ProfileFOODS
Artículo2019Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive FermentationsFOODS
Artículo2019Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine AnthocyaninsFOODS
Artículo2019Sensory Profile and Acceptability of HydroSOStainable AlmondsFOODS