Portal Investigación UEx

REVISTA

Foods

ISSN

EISSN

2304-8158

JCR 2023: 4.7

Mejor cuartil: Q1

SJR 2023: 0.87

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate (2024)

Assessing The Impact Of Pomegranate Peel Extract Active Packaging And High Hydrostatic Pressure Processing On Color And Oxidative Stability In Sliced Nitrate/nitrite-Reduced Iberian Dry-Cured Loins (2024)

Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions (2024)

Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products (2024)

Does Consumers’ Cultural Background Affect How They Perceive And Engage In Food Sustainability? A Cross-Cultural Study (2024)

Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo) (2024)

Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans (2024)

Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels (2024)

High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”) (2024)

Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels (2024)

Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components (2024)

Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus (2023)

Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors (2023)

Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers (2023)

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia (2023)

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers (2023)

Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain (2023)

Impact Of Pre-Storage Melatonin Application On The Standard, Sensory, And Bioactive Quality Of Early Sweet Cherry (2023)

New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo (2023)

Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, And Purchase Intent (2023)

Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador) (2023)

Sensory Complexity: From Sensory Measurement To Consumption Behavior (2023)

Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art (2023)

Does Carbon Footprint Play A Relevant Role In Food Consumer Behaviour? A Focus On Spanish Beef (2022)

Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria (2022)

Formulation Of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta Domesticus) Powder (2022)

Improvements In The Procedures To Encapsulate Diverse Bioactive Compounds (2022)

Investigating Changes In Ph And Soluble Solids Content Of Potato During The Storage By Electronic Nose And Vis/nir Spectroscopy (2022)

Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives (2022)

Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment (2022)

Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products (2022)

The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products (2022)

An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons (2021)

Characterization Of Polyphenol And Volatile Fractions Of Californian-Style Black Olives And Innovative Application Of E-Nose For Acrylamide Determination (2021)

Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees (2021)

Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents (2021)

Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population (2021)

Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives (2021)

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking (2021)

Formation Of Lipid And Protein Oxidation Products During In Vitro Gastrointestinal Digestion Of Dry-Cured Loins With Different Contents Of Nitrate/nitrite Added (2021)

Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain) (2021)

Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products (2021)

Inhibition Of Protein And Lipid Oxidation In Ready-To-Eat Chicken Patties By A Spondias Mombin L. Bagasse Phenolic-Rich Extract (2021)

Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions (2021)

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure (2021)

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds) (2021)

The Denied Pleasure Of Eating: A Qualitative Study With Functionally Diverse People In Spain (2021)

A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin (2020)

Consumers' Perspectives On Alternative Short Food Supply Chains Based On Social Media: A Focus Group Study In Spain (2020)

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards (2020)

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages (2020)

Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids (2020)

Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season (2020)

Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map (2020)

Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages (2020)

Enrichment Of Olive Fruits In Antioxidant Content By Pre-Harvest Salicylic Acid Treatmentwere (2020)

Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market (2020)

Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham (2020)

Industrial Strategies To Reduce Acrylamide Formation In Californian-Style Green Ripe Olives (2020)

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device (2020)

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm) (2020)

Production Of A Recombinant Single-Domain Antibody For Gluten Detection In Foods Using The Pichia Pastoris Expression System (2020)

Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids (2019)

Triangular Test Of Amanita Mushrooms By Using Electronic Nose And Sensory Panel (2019)

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