28 results on '"Carbonell-Barrachina, Ángel A."'
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2. Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill
3. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period
4. Global Geographical Variation in Elemental and Arsenic Species Concentration in Paddy Rice Grain Identifies a Close Association of Essential Elements Copper, Selenium and Molybdenum with Cadmium
5. Global Sourcing of Low-Inorganic Arsenic Rice Grain
6. Rice Grain Cadmium Concentrations in the Global Supply-Chain
7. Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
8. Impact of deficit irrigation on fruit yield and lipid profile of terraced avocado orchards
9. Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities
10. Volatile organic compounds as artefacts derived from natural phytochemicals sourced form plants and honey
11. Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
12. Quality of pomegranate pomace as affected by drying method
13. Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils
14. Correction to: Global Sourcing of Low-Inorganic Arsenic Rice Grain
15. Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)
16. Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.)
17. Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method
18. Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin
19. Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind
20. Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies
21. Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain
22. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method
23. Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin
24. Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes
25. Effects of potato strip size and pre-drying method on french fries quality
26. Mathematical quantification of total carotenoids in Sioma® oil using color coordinates and multiple linear regression during deep-frying simulations
27. Mathematical quantification of almond content in Jijona turrón
28. Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing
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