Portal Investigación UEx

PORTAL DE INVESTIGACIÓN

REVISTA

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

ISSN

1082-0132

EISSN

1532-1738

JCR 2023: 1.8

Mejor cuartil: Q3

SJR 2023: 0.502

Mejor cuartil: Q2

PUBLICACIONES DE LA UEX

Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin (2025)

Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder (2023)

Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging (2019)

Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum (2018)

Impact Of High Pressure Processing On Color, Bioactive Compounds, Polyphenol Oxidase Activity, And Microbiological Attributes Of Pumpkin Purée (2016)

Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature (2015)

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage (2015)

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage (2015)

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations (2014)

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations (2014)

Effect Of Processing By Hydrostatic High Pressure Of Two Ready To Heat Vegetable Meals And Stability After Refrigerated Storage (2014)

Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products (2014)

High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality (2013)

Influence Of The Industrial Processing And The Floral Origin Into The Volatile Constituents Of Honeybee-Collected Pollen (2013)

Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme (2013)

Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham (2011)

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