Portal Investigación UEx

PORTAL DE INVESTIGACIÓN

REVISTA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN

0950-5423

EISSN

1365-2621

JCR 2023: 2.6

Mejor cuartil: Q2

SJR 2023: 0.685

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests (2022)

Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules (2021)

Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties (2018)

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages (2016)

Quality Assessment Of Commercial Paprikas (2014)

Study Of Different Nectarine Cultivars And Their Suitability For Fresh-Cut Processing (2014)

Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón (2012)

Influence Of The Commercial Processing And Floral Origin On Bioactive And Nutritional Properties Of Honeybee-Collected Pollen (2011)

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions (2011)

Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages (2010)

Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics (2010)

Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening (2009)

Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation (2009)

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