Portal Investigación UEx

PORTAL DE INVESTIGACIÓN

REVISTA

JOURNAL OF FOOD SCIENCE

ISSN

0022-1147

EISSN

1750-3841

JCR 2024: 3.4

Mejor cuartil: Q2

SJR 2024: 0.798

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Special Issue On Ultra-Processed Foods (2025)

Gastrointestinal Fate Of Proteins From Commercial Plant–based Meat Analogs: Silent Passage Through The Stomach, Oxidative Stress In Intestine, And Gut Dysbiosis In Wistar Rats (2024)

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study (2024)

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety (2024)

Ultra-Processed Vegan Foods: Healthy Alternatives To Animal-Source Foods Or Avoidable Junk? (2024)

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree (2024)

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness (2023)

Reduced-Sodium Roasted Chicken: Physical/technological Characteristics, Optimized Kcl-Seasoning Mixture, Consumer Perception, Liking, Emotions, And Purchase Intent (2023)

Improving The Poor Texture And Technological Properties Of Chicken Wooden Breast By Enzymatic Hydrolysis And Low-Frequency Ultrasound (2022)

Effect Of High-Pressure Treatment And Storage Temperature On Top-Quality (Montanera) Iberian Dry-Cured Pork Sausages (Chorizo) (2021)

Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing (2020)

Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts (2020)

Antitumor Perspectives Of Oleuropein (2019)

Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses (2019)

Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis (2018)

Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere (2017)

Vitamin Fortification Of Fluid Milk (2017)

Analysis Of Scientific Production In Food Science From 2003 To 2013 (2015)

Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages (2014)

Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage (2014)

Influence Of Yeasts On The Oil Quality Indexes Of Table Olives (2013)

Quality Of Dry-Cured Ham Compared With Quality Of Dry-Cured Shoulder (2013)

Salt Reduction In Vegetable Fermentation: Reality Or Desire? (2013)

Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products (2012)

Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures (2012)

Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries (2012)

Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation (2011)

Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes (2011)

Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage (2011)

Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage (2011)

Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham (2010)

Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages (2009)

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