Portal Investigación UEx

PORTAL DE INVESTIGACIÓN

REVISTA

Innovative Food Science & Emerging Technologies

Innovative Food Science and Emerging Technologies

ISSN

1466-8564

EISSN

1878-5522

JCR 2024: 6.8

Mejor cuartil: Q1

SJR 2024: 1.502

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies (2022)

Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage (2019)

Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin (2018)

Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L) (2016)

Optimization Of Broccoli Microencapsulation Process By Complex Coacervation Using Response Surface Methodology (2016)

Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels (2015)

Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée (2014)

Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk (2013)

Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind (2011)

Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage (2009)

Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage (2009)

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