53 results on '"Carbonell-Barrachina, Ángel A."'
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2. Environmental pollution by heavy metals within the area influenced by the Tungurahua volcano eruption – Ecuador
3. N-(2-ozoazepan-3-yl)-pyrrolidine-2-carboxamide, a novel Octopus vulgaris ink-derived metabolite, exhibits a pro-apoptotic effect on A549 cancer cell line and inhibits pro-inflammatory markers
4. Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion
5. Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit
6. How does water stress and roasting temperature affect the physicochemical parameters of almonds?
7. Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes
8. Bioactive compounds from Octopus vulgaris ink extracts exerted anti-proliferative and anti-inflammatory effects in vitro
9. Consumer understanding of sustainability concept in agricultural products
10. Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk
11. How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?
12. Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve “Marjal de Pego-Oliva”
13. Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality
14. Economic estimation of cactus pear production and its feasibility in Spain
15. Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden
16. Optimization of harvest date according to the volatile composition of Mediterranean aromatic herbs at different vegetative stages
17. Aroma-active compounds, sensory profile, and phenolic composition of Fondillón
18. Bio-active compounds and functional properties of pistachio hull: A review
19. Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts
20. Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear [Opuntia ficus-indica (L.) Mill.] from six Spanish cultivars
21. Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit
22. Almond fruit quality can be improved by means of deficit irrigation strategies
23. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents
24. Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits
25. DFT based classification of olive oil type using a sinusoidally heated, low cost electronic nose
26. Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels ( Pistacia vera L.) as affected by rootstock and irrigation treatment
27. Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
28. Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche
29. Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
30. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method
31. Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits
32. Irrigation dose and plant density affect the essential oil content and sensory quality of parsley ( Petroselinum sativum )
33. Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits
34. Fatty acids composition of Spanish black ( Morus nigra L.) and white ( Morus alba L.) mulberries
35. Determination of fatty acid composition in arils of 20 pomegranates cultivars grown in Spain
36. Dying methods affect the aroma of Origanum majorana L. analyzed by GC–MS and descriptive sensory analysis
37. Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load
38. Novel maqui liquor using traditional pacharán processing
39. Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar
40. Bioactive compound composition of pomegranate fruits removed during thinning
41. Technological aspects as the main impact on quality of quince liquors
42. Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates
43. Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening
44. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage
45. Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller)
46. Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States
47. Volatile composition and descriptive sensory analysis of pomegranate juice and wine
48. Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method
49. Inorganic arsenic contents in rice-based infant foods from Spain, UK, China and USA
50. Chemical, functional and quality properties of Japanese plum (Prunus salicina Lindl.) as affected by mulching
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