Portal Investigación UEx

REVISTA

Food Chemistry

ISSN

0308-8146

EISSN

1873-7072

JCR 2023: 8.5

Mejor cuartil: Q1

SJR 2023: 1.745

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Effectiveness Of Handheld Near Infrared Spectrometer For Traceability Of Angus Steaks (2024)

Inhibition Of Botrytis Cinerea In Tomatoes By Allyl-Isothiocyanate Release From Black Mustard (Brassica Nigra) Seeds And Detection By E-Nose (2024)

Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound (2023)

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics (2023)

1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams (2022)

Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham (2022)

Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment (2022)

Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method (2022)

New Findings Of Edible Oil Characterization By Ultrasonic Parameters (2022)

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig (2021)

Immunological Components And Antioxidant Activity In Human Milk Processed By Different High Pressure-Thermal Treatments At Low Initial Temperature And Flash Holding Times (2021)

Monitoring Winemaking Process Using Tyrosine Influence In The Excitation-Emission Matrices Of Wine (2021)

Antioxidant And Antimicrobial Evaluation Of Rice Bran (Oryza Sativa L.) Extracts In A Mayonnaise-Type Emulsion (2020)

Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking (2020)

Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility (2019)

Front-Face Fluorescence Excitation-Emission Matrices In Combination With Three-Way Chemometrics For The Discrimination And Prediction Of Phenolic Response To Vineyard Agronomic Practices (2019)

Monitoring Of Acrylamide And Phenolic Compounds In Table Olive After High Hydrostatic Pressure And Cooking Treatments (2019)

Non-Destructive Raman Spectroscopy As A Tool For Measuring Asta Color Values And Sudan I Content In Paprika Powder (2019)

Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation (2018)

Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms (2018)

Antioxidant Effects Of Extra Virgin Olive Oil Enriched By Myrtle Phenolic Extracts On Iron-Mediated Lipid Peroxidation Under Intestinal Conditions Model (2017)

Front-Face Fluorescence Spectroscopy Combined With Second-Order Multivariate Algorithms For The Quantification Of Polyphenols In Red Wine Samples (2017)

Optimization And Validation Of A Rapid Liquid Chromatography Method For Determination Of The Main Polyphenolic Compounds In Table Olives And In Olive Paste (2017)

Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat (2017)

Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins (2016)

Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat (2016)

Evaluation Of The Combination Of Micellar Electrokinetic Capillary Chromatography With Sweeping And Cation Selective Exhaustive Injection For The Determination Of 5-Nitroimidazoles In Egg Samples (2016)

Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions (2016)

Fermentation In Nutrient Salt Mixtures Affects Green Spanish-Style Manzanilla Table Olive Characteristics (2016)

Fluorescence Properties Of Flavonoid Compounds. Quantification In Paprika Samples Using Spectrofluorimetry Coupled To Second Order Chemometric Tools (2016)

Soil And Foliar Zinc Biofortification In Field Pea (Pisum Sativum L.): Grain Accumulation And Bioavailability In Raw And Cooked Grains (2016)

Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors (2015)

Novel Hplc - Fluorescence Methodology For The Determination Of Methylglyoxal And Glyoxal. Application To The Analysis Of Monovarietal Wines Ribera Del Guadiana (2015)

Selenium In Commercial Beer And Losses In The Brewing Process From Wheat To Beer (2015)

Volatile Profile Of Breast Milk Subjected To High-Pressure Processing Or Thermal Treatment (2015)

Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta (2014)

Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins (2014)

Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages (2014)

Phenolic Compounds And Antioxidant Capacity Of Virgin Olive Oil (2014)

Radioactivity In Mushrooms: A Health Hazard? (2014)

Chemical Composition Of Virgin Olive Oils According To The Ripening In Olives (2013)

Different Postharvest Strategies To Preserve Broccoli Quality During Storage And Shelf Life: Controlled Atmosphere And 1-Mcp (2013)

Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway (2013)

Mineral And Sensory Profile Of Seasoned Cracked Olives Packed In Diverse Salt Mixtures (2013)

Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method (2013)

Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds (2012)

Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig (2012)

Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain) (2012)

Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology (2012)

Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making (2012)

Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations (2011)

Clarifying Agents Effect On The Nitrogen Composition In Must And Wine During Fermentation (2011)

Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin (2011)

Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine (2011)

Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms (2011)

Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham (2011)

Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials (2011)

Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.) (2010)

Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening (2010)

Determination Of Trans-Resveratrol In Red Wine By Adsorptive Stripping Square-Wave Voltammetry With Medium Exchange (2010)

Determination Of Danofloxacin In Milk Combining Second-Order Calibration And Standard Addition Method Using Excitation-Emission Fluorescence Data (2009)

Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production (2009)

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