Ángel Antonio Carbonell Barrachina-rekin lankidetzan egindako argitalpenak (39)

2021

  1. How does water stress and roasting temperature affect the physicochemical parameters of almonds?

    LWT, Vol. 150

  2. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

    Agronomy, Vol. 11, Núm. 11

2020

  1. Long-term correlation between water deficit and quality markers in hydrosostainable almonds

    Agronomy, Vol. 10, Núm. 10

  2. 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

  3. 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

  1. Almond fruit quality can be improved by means of deficit irrigation strategies

    Agricultural Water Management, Vol. 217, pp. 236-242

  2. Nutrition quality parameters of almonds as affected by deficit irrigation strategies

    Molecules, Vol. 24, Núm. 14

  3. Sensory profile and acceptability of hydrosostainable almonds

    Foods, Vol. 8, Núm. 2

2018

  1. Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

    Journal of Food Science, Vol. 83, Núm. 12, pp. 3085-3091

2016

  1. Opinion of Spanish Consumers on Hydrosustainable Pistachios

    Journal of food science, Vol. 81, Núm. 10, pp. S2559-S2565

  2. Quality of Alicante and Jijona Turrón as Affected by Market Type and Commercial Category

    Revista Doctorado UMH, Vol. 2, Núm. 1

2015

  1. Effects of albedo addition on pomegranate juice physicochemical, volatile and chemical markers

    Beverages, Vol. 1, Núm. 1, pp. 17-33

  2. Processing Pomegranates for Juice and Impact on Bioactive Components

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 629-636

2014

  1. 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

  2. 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

  1. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

    Meat Science, Vol. 93, Núm. 1, pp. 61-66

2012

  1. Development of a sensory lexicon and application by an industry trade panel for turrón, a European protected product

    Journal of Sensory Studies, Vol. 27, Núm. 1, pp. 26-36

2011

  1. Instrumental and sensory aroma profile of pomegranate juices from the USA: Differences between fresh and commercial juice

    Flavour and Fragrance Journal, Vol. 26, Núm. 2, pp. 129-138

  2. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

    LWT - Food Science and Technology, Vol. 44, Núm. 10, pp. 2119-2125

  3. Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

    Journal of Food Science, Vol. 76, Núm. 1