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Publicaciones en la fuente JOURNAL OF FOOD SCIENCE

Tipo Año Título Fuente
Artículo2023Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodologyJOURNAL OF FOOD SCIENCE
Artículo2020Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptanceJOURNAL OF FOOD SCIENCE
Artículo2020Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin contentJOURNAL OF FOOD SCIENCE
Artículo2018Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage ConditionsJOURNAL OF FOOD SCIENCE
Artículo2018The role of the dynamic sensory perception in the reformulation of shakes: use of TDS for studying the effect of milk, fiber, and flavor additionJOURNAL OF FOOD SCIENCE
Artículo2017Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from StrawberryJOURNAL OF FOOD SCIENCE
Artículo2017Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term StorageJOURNAL OF FOOD SCIENCE
Artículo2017Saponin Profile of Wild Asparagus SpeciesJOURNAL OF FOOD SCIENCE
Artículo2014Preharvest Methyl Jasmonate and Postharvest UVC Treatments: Increasing Stilbenes in WineJOURNAL OF FOOD SCIENCE
Artículo2013Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White WinesJOURNAL OF FOOD SCIENCE
Artículo2012Effect of Pectin, Starch, and Locust Bean Gum on the Interfacial Activity of Monostearin and beta-LactoglobulinJOURNAL OF FOOD SCIENCE
Artículo2011Nutritional Characteristics of Seed Proteins in 28 Vicia Species (Fabaceae) from Southern SpainJOURNAL OF FOOD SCIENCE
Artículo2006Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chipsJOURNAL OF FOOD SCIENCE
Artículo2005Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine/ Ribose/Lysine Model SystemsJOURNAL OF FOOD SCIENCE