Portal Investigación UEx

PORTAL DE INVESTIGACIÓN

REVISTA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

ISSN

0145-8892

EISSN

1745-4549

JCR 2024: 2.5

Mejor cuartil: Q3

SJR 2024: 0.573

Mejor cuartil: Q2

PUBLICACIONES DE LA UEX

Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation (2023)

Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety (2022)

Effect Of Rice Bran Extract On The Preservation Of Pork Burger Treated With High Pressure Processing (2020)

Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives (2020)

Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization (2020)

Optimization Of Enzyme-Assisted Aqueous Method For The Extraction Of Oil From Walnuts Using Response Surface Methodology (2019)

Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig (2019)

Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying (2017)

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat (2017)

Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste (2017)

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine (2015)

Lactic Acid And Ultraviolet-C As Sanitizer For Preserving Quality Of Minimally Processed Romaine Lettuce (2014)

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