4 Faculty of Gastronomic Sciences (BCC)
Faculty
Consejo Superior de Investigaciones Científicas
Madrid, EspañaPublications in collaboration with researchers from Consejo Superior de Investigaciones Científicas (9)
2021
2020
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Citclops: A next-generation sensor system for the monitoring of natural waters and a citizens’ observatory for the assessment of ecosystems’ status
PLoS ONE, Vol. 15, Núm. 3
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Long-term correlation between water deficit and quality markers in hydrosostainable almonds
Agronomy, Vol. 10, Núm. 10
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Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
Journal of Food Science, Vol. 85, Núm. 11, pp. 3969-3980
2019
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Almond fruit quality can be improved by means of deficit irrigation strategies
Agricultural Water Management, Vol. 217, pp. 236-242
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Nutrition quality parameters of almonds as affected by deficit irrigation strategies
Molecules, Vol. 24, Núm. 14
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Sensory profile and acceptability of hydrosostainable almonds
Foods, Vol. 8, Núm. 2
2015
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Clinical efficacy and immunological changes subjacent to egg oral immunotherapy
Annals of Allergy, Asthma and Immunology, Vol. 114, Núm. 6, pp. 504-509