811 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. Nutritional value and chemical properties of drone milk as a source of probiotics and evaluation of antioxidant effects on reproductive structures by in vitro test
4. Gastro-educational intervention proposal in the classroom with family recipes: Prevention of cardiovascular risk in adolescent students
5. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period
6. Environmental pollution by heavy metals within the area influenced by the Tungurahua volcano eruption – Ecuador
7. 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
8. Introduction
9. 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
10. An overview on sensory evaluation, volatile compounds, and legal regulations of Cannabis sativa
11. List of contributors
12. Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit
13. Regulated Deficit Irrigation Perspectives for Water Efficiency in Apricot Cultivation: A Review
14. Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye
15. How does water stress and roasting temperature affect the physicochemical parameters of almonds?
16. Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes
17. Bioactive compounds from Octopus vulgaris ink extracts exerted anti-proliferative and anti-inflammatory effects in vitro
18. Consumer understanding of sustainability concept in agricultural products
19. Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk
20. Linking Sustainability and Competitiveness of Almond Plantations Under Water Scarcity and Changing Climate
21. Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve “Marjal de Pego-Oliva”
22. Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality
23. Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden
24. Optimization of harvest date according to the volatile composition of Mediterranean aromatic herbs at different vegetative stages
25. Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts
26. Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries
27. Global Sourcing of Low-Inorganic Arsenic Rice Grain
28. Rice Grain Cadmium Concentrations in the Global Supply-Chain
29. Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
30. 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
31. Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits
32. Impact of deficit irrigation on fruit yield and lipid profile of terraced avocado orchards
33. Diplotaxis erucoides and Oxalis pes-caprae : Two Wild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins.
34. Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill
35. Effect of Drying Methods on Chemical and Sensory Properties of Cannabis sativa Leaves
36. Linking Conventional and Organic Rainfed Almond Cultivation to Nut Quality in a Marginal Growing Area (SE Spain)
37. Valorization of Prickly Pear [Opuntia ficus-indica (L.) Mill]: Nutritional Composition, Functional Properties and Economic Aspects
38. DFT based classification of olive oil type using a sinusoidally heated, low cost electronic nose
39. 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
40. Volatile organic compounds as artefacts derived from natural phytochemicals sourced form plants and honey
41. Quinces
42. List of Contributors
43. Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
44. Quality of pomegranate pomace as affected by drying method
45. Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes
46. Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality
47. Quality of Olive Oil Obtained by Regulated Deficit Irrigation
48. Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions
49. Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits
50. Irrigation dose and plant density affect the essential oil content and sensory quality of parsley (Petroselinum sativum)
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