Publicaciones en la fuente INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Tipo Año Título Fuente
Artículo2021Prebiotic emulsions stabilised by whey protein and kefiranINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2020Copigmentation potential of overripe seeds from sun-dried white grapes on anthocyanins colour and stability by differential colorimetryINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2020Evaluation of different solvents on flavonoids extraction efficiency from sweet oranges and ripe and immature Seville orangesINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2019Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalainsINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2017Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storageINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2016Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain-rich raw materialsINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2016Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storageINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2015Changes on free amino acids during the alcoholic fermentation of strawberry and persimmonINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2015Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determinationINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2014Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climateINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2013Industrial orange juice debittering: effect on volatile compounds and overall quality attributesINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2013Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp lutea var. hirta and Vicia sativa subsp sativa)INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2012Comparative fruit quality parameters of several Japanese plum varieties in two newly established orchards, organic and conventionally managedINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2012New genotypes of table olives: profile of bioactive compoundsINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2011Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid patternINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2011Effects of beta-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juicesINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2007Fruit size and picking scar size in some blueberry commercial cultivars and hybrid plants grown in SW SpainINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2004Physicochemical parameters and pollen analysis of Moroccan honeydew honeysINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2003Palynological, physico-chemical and colour characterization of Moroccan honeys: I. River red gum (Eucalyptus camaldulensis Dehnh) honeyINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2003Palynological, physico-chemical and colour characterization of Moroccan honeys: III. Other unifloral honey typesINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2003Palynological, physico-chemical and colour characterization of Moroccan honeys. II. Orange (Citrus sp.) honeyINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY