64 results on '"Carbonell-Barrachina, Ángel A."'
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2. Acrylamide in n on‐centrifugal sugars and syrups
3. Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines
4. Correlation between water stress and phenolic compounds of hydroSOStainable almonds
5. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree
6. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
7. Chemical and sensorial characterization of spray dried hydroSOStainable almond milk
8. Fermented beverage obtained from hydroSOStainable pistachios
9. Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties
10. “Arbequina” Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage
11. Volatile composition of prickly pear fruit pulp from six Spanish cultivars
12. Functional and sensory properties of pistachio nuts as affected by cultivar
13. Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions
14. Effect of Spanish‐style processing on the quality attributes of HydroSOStainable green olives
15. Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees
16. Influence of deficit irrigation and crop load on the yield and fruit quality inWonderfulandMollar de Elchepomegranates
17. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method
18. Antioxidant properties and chemical characterization of SpanishOpuntia ficus-indicaMill. cladodes and fruits
19. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method
20. A Comparative Study Between Labeling and Reality: The Case of Phytochemical Composition of Commercial Pomegranate-Based Products
21. Opinion of Spanish Consumers on Hydrosustainable Pistachios
22. Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)
23. Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)
24. Antimicrobial activity of pomegranate peel extracts as affected by cultivar
25. Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation
26. Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople
27. Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits
28. Classification of Pomegranate Cultivars According to Their Seed Hardness and Wood Perception
29. Volatile Composition, Texture and Sensory Description of Gaz (Traditional Persian Confection)
30. Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit-Flavored Powdered beverages Tested in Argentina, Spain and U.S.A.
31. Total and Inorganic Arsenic in Iranian Rice
32. Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation
33. Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigation
34. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption
35. Inorganic and Total Arsenic Contents in Rice‐Based Foods for Children with Celiac Disease
36. Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes
37. Pomegranate juice adulteration by addition of grape or peach juices
38. Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.)
39. The effect of consumption of inulin-enriched Turrón upon blood serum lipids over a 5-week period
40. Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)
41. Arsenic Bioaccessibility in Cooked Rice as Affected by Arsenic in Cooking Water
42. Arsenic Contents in Spanish Infant Rice, Pureed Infant Foods, and Rice
43. DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT
44. EFFECTS OF PRESERVATION LIQUID ON VITAMIN C, INSTRUMENTAL COLOR, CAROTENOIDS AND SENSORY QUALITY OF CANNED SATSUMA MANDARIN
45. Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
46. Comparative Effect of the Addition of α‐, β‐, or γ‐Cyclodextrin on Main Sensory and Physico–Chemical Parameters
47. Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
48. Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction
49. Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)
50. Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries
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