Publicaciones en la fuente LWT-FOOD SCIENCE AND TECHNOLOGY

Tipo Año Título Fuente
Artículo2022A new functional kefir fermented beverage obtained from fruit and vegetable juice: development and characterizationLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2022Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatographyLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2022Revalorization of residues from the industrial exhaustion of grape by-productsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2021Honey quality parameters, chemical composition and antimicrobial activity in twelve Ecuadorian stingless bees (Apidae: Apinae: Meliponini) tested against multiresistant human pathogensLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2021How does water stress and roasting temperature affect the physicochemical parameters of almonds?LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2021Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensionsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2020Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imagingLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2020Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: yeast strain, initial tyrosine concentration and initial mustLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2019A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizerLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2019Encapsulation of beta-carotene in emulgels-based delivery systems formulated with sweet fennel oilLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2019Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2018Enhancing rosemary oil-in-water microfluidized nanoemulsion properties through formulation optimization by response surface methodologyLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2018Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applicationsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2018Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: microbiological and sensory evaluation through refrigerated storageLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2018Isoprenoids composition and colour to differentiate virgin olive oils from a specific millLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2018Nondestructive measurement of squalene in olive oil by near infrared spectroscopyLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2018Quality analysis of commercial protein powder supplements and relation to characteristics declared by manufacturerLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2017Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic compositionLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2017Emulsification process controlled by a mixer type rheometer in O/W protein-based emulsionsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2017Optimization of inulin: oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juiceLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2017Use of a mixer-type rheometer for predicting the stability of O/W protein-based emulsionsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2016Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberryLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2016Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strengthLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2016Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniolLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2016In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurementsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2016Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juiceLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2016Trans fatty acids in two classes of reformulated "zero trans" Spanish margarines by use of second derivative ATR-FTIR spectroscopyLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2015Characterisation and evaluation of PLA films containing an extract of Allium spp. to be used in the packaging of ready-to-eat salads under controlled atmospheresLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2015Determination of major bioactive compounds from olive leafLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2015Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juiceLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2015Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatingsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2015Quality attributes of table olives as affected by regulated deficit irrigationLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2015Sensory and physico-chemical quality attributes of jujube fruits as affected by crop loadLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2015The phytoprostane content in green table olives is influenced by Spanish-style processing and regulated deficit irrigationLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2014Potential of near infrared spectroscopy for the analysis of volatile components in cheesesLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013Application of tea tree and clove essential oil on late development stages of Butterhead lettuce: impact on microbiological qualityLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditionsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013Effects of different cooling methods on shelf-life of cooked jumbo plain sausagesLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyaninsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivoLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013Phenolic extract obtained from steam-treated olive oil waste: Characterization and antioxidant activityLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruitsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2012Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011Determination of phenolic compounds of grape skins during ripening by NIR spectroscopyLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristicsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011Enzymatic production of human milk fat substitutes containing palmitic and docosahexaenoic acids at sn-2 position and oleic acid at sn-1,3 positionsLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processesLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011Interfacial and emulsifying behaviour of crayfish protein isolateLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern SpainLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised winesLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2010Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final winesLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2009Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South SpainLWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2009Isolation of a powerful antioxidant from Olea europaea fruit-mill waste: 3,4-DihydroxyphenylglycolLWT-FOOD SCIENCE AND TECHNOLOGY