Literals
- dcterms:title
- Foods
- vcard:country-name
- Switzerland
- ou:categoriaSJR
- Health Professions (miscellaneous) (Q1)
- Microbiology (Q3)
- Plant Science (Q1)
- Health (social science) (Q1)
- Food Science (Q1)
- ou:codigoRevista
- 2304-8158
- dcterms:coverage
- 2012-2021
- bibo:eissn
- 2304-8158
- dcterms:identifier
- 2021-7508
- dcterms:publisher
- Multidisciplinary Digital Publishing Institute (MDPI)
- vcard:region
- Western Europe
- ou:sjrMejorCuartil
- Q1
Typed Literals
- ou:sjr
- 0.726 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Formation of lipid and protein oxidation products during in vitro gastrointestinal digestion of dry-cured loins with different contents of nitrate/nitrite added
- An approach to the consumption of smoked paprika in spain and its impact on the intake of polycyclic aromatic hydrocarbons
- Chemical composition and functional properties of dietary fibre concentrates from winemaking by-products: Skins, stems and lees
- Development of a methodology for estimating the ergosterol in meat product-borne toxigenic moulds to evaluate antifungal agents
- Effect of the dry-cured fermented sausage “salchichón” processing with a selected lactobacillus sakei in listeria monocytogenes and microbial population
- Effects of different controlled temperatures on spanish-style fermentation processes of olives
- Fish oil microcapsules as omega-3 enrichment strategy: Changes in volatile compounds of meat products during storage and cooking
- Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation
- Characterization of polyphenol and volatile fractions of californian-style black olives and innovative application of e-nose for acrylamide determination
- Identification of the causal agent of aqueous spot disease of sweet cherries (Prunus avium l.) from the jerte valley (Cáceres, Spain)
- Improving the viability and metabolism of intestinal probiotic bacteria using fibre obtained from vegetable by-products
- Inhibition of protein and lipid oxidation in ready-to-eat chicken patties by a spondias mombin l. Bagasse phenolic-rich extract
- Meat and human health—current knowledge and research gaps
- Protein oxidation in foods: Mechanisms, consequences, and antioxidant solutions
- Quality traits of dry-cured loins from iberian pigs reared in montanera system as affected by pre-freezing cure
- Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)
- The denied pleasure of eating: A qualitative study with functionally diverse people in spain