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