Portal Investigación UEx

REVISTA

LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN

0023-6438

EISSN

1096-1127

JCR 2023: 6.0

Mejor cuartil: Q1

SJR 2023: 1.313

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Antioxidant Potential Of Pomegranate Peel And Acorn Cupule Extracts: A Comparative Analysis In Simulated In Vitro Digestion Of Uncured Dry Sausages (2024)

Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds (2024)

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber (2024)

Fiber Optic Fluorescence As Non-Invasive Tool To Monitor The Ripening Process Of Cheeses: Torta Del Casar And Queso De La Serena (2024)

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog (2024)

Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham (2024)

Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking (2023)

Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins (2023)

The Incorporation Of A Pomegranate Peel Extract In The Formulation Of Uncured Dry Sausages Protects Lipids And Proteins From Oxidation During In Vitro Gastrointestinal Digestion (2023)

Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese (2022)

Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis (2022)

Effect Of Refrigeration And Freezing On The Oxidative Stability Of Wb Chicken Breast (2022)

Effectiveness Of A Bacteriophage Cocktail In Reducing Cheese Early Blowing Caused By Escherichia Coli (2022)

Evaluation Of The Olfactory Pattern Of Black Olives Stuffed With Flavored Hydrocolloids (2022)

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach (2022)

Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry (2022)

Influence Of High-Pressure Processing And Varying Concentrations Of Curing Salts On The Color, Heme Pigments And Oxidation Of Lipids And Proteins Of Iberian Dry-Cured Loins During Refrigerated Storage (2022)

Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods (2022)

Waste Valorization In Winemaking Industry: Vine Shoots As Precursors To Optimize Sensory Features In White Wine (2022)

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples (2021)

Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.) (2021)

Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions (2021)

Raman, Near-Infrared And Fluorescence Spectroscopy For Determination Of Collagen Content In Ground Meat And Poultry By-Products (2021)

Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture (2021)

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses (2020)

Effect Of High Hydrostatic Pressure Processing And Storage Temperature On Food Safety, Microbial Counts, Colour And Oxidative Changes Of A Traditional Dry-Cured Sausage (2020)

Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham (2020)

Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese (2020)

Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing (2020)

Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha (2020)

Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives (2019)

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism (2019)

Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods (2018)

Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium (2018)

Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality (2018)

The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature (2018)

Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis (2017)

Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices (2017)

Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam (2017)

The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus (2017)

Atlas Of Scientific Institutions In Food Science (Scopus, 2003-2013) (2016)

Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages (2016)

Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions (2015)

Effect Of Packaging And Storage Conditions On Microbial Survival, Physicochemical Characteristics And Colour Of Non-Thermally Preserved Green Spanish-Style Manzanilla Olives (2015)

Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process (2015)

Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties (2014)

Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese (2014)

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases (2014)

Altered Commercial Controlled Atmosphere Storage Conditions For 'parhenon' Broccoli Plants (Brassica Oleracea L. Var. Italica). Influence On The Outer Quality Parameters And On The Health-Promoting Compounds (2013)

Development Of A Novel Zn Fortified Table Olive Product (2013)

Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage (2013)

Effect Of Hydrostatic High Pressure Processing On Nectarine Halves Pretreated With Ascorbic Acid And Calcium During Refrigerated Storage (2013)

Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation (2012)

Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance (2012)

Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes (2011)

Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives (2011)

Physicochemical And Bioactive Properties Evolution During Ripening Of 'ambrunés' Sweet Cherry Cultivar (2011)

Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production (2010)

Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives (2009)

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