4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Universidad Miguel Hernández de Elche
Elche, EspañaPublicacións en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (42)
2024
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Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement
International Journal of Gastronomy and Food Science, Vol. 38
2023
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Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
Current Research in Food Science, Vol. 6
2022
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Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation
International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552
2021
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Consumer profile and drivers influencing consumer behavior towards fondillón, a european protected naturally sweet red wine
Foods, Vol. 10, Núm. 11
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How does water stress and roasting temperature affect the physicochemical parameters of almonds?
LWT, Vol. 150
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“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?
Agronomy, Vol. 11, Núm. 11
2020
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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
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Spray drying and storage of probiotic-enriched almond milk: probiotic survival and physicochemical properties
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 9, pp. 3697-3708
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
2018
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Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions
Journal of Food Science, Vol. 83, Núm. 12, pp. 3085-3091
2016
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Opinion of Spanish Consumers on Hydrosustainable Pistachios
Journal of food science, Vol. 81, Núm. 10, pp. S2559-S2565
2015
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Effects of albedo addition on pomegranate juice physicochemical, volatile and chemical markers
Beverages, Vol. 1, Núm. 1, pp. 17-33
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Processing Pomegranates for Juice and Impact on Bioactive Components
Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 629-636
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Purchase, storage, and preparation of Eggs and poultry in selected european countries: A preliminary study
British Food Journal, Vol. 117, Núm. 2, pp. 749-765
2014
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Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States
Food Quality and Preference, Vol. 31, Núm. 1, pp. 116-123
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Physicochemical and descriptive sensory characterization of Spanish pomegranates: Aptitudes for processing and fresh consumption
International Journal of Food Science and Technology, Vol. 49, Núm. 7, pp. 1663-1672
2013
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Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices
Meat Science, Vol. 93, Núm. 1, pp. 61-66