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Prospective exploration of hazelnut’s unsaponifiable fraction for geographical and varietal authentication: A comparative study of advanced fingerprinting and untargeted profiling techniques
(Elsevier, 2024-01-04)
This study compares two data processing techniques (fingerprinting and untargeted profiling) to authenticate
hazelnut cultivar and provenance based on its unsaponifiable fraction by GC–MS. PLS-DA ...
Oat proteins as emerging ingredients for food formulation: where we stand?
(Springer, 2021-01-30)
Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein ...
Spanish perspective on meat consumption and consumer attitudes
(Elsevier, 2022-05-31)
This paper analyses meat consumption and consumer attitudes towards meat and meat analogues in Spain, as well as the barriers and motives that could modify meat consumption in the future. Probably, the ...
Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality
(Elsevier, 2018-10-06)
Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that can sterilizefluid foods at lowtemperatures or even under cooling conditions. A white must (Vitis viniferaL.) was processed ...
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
(MDPI, 2020-11-20)
Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at ...
Changes in Ripening-Related Quality Traits of Long Shelf Life Tomatoes as Influenced by Water Deficit and Short-Term Postharvest Storage
(MDPI, 2021-11-15)
The diversity preserved within the European long shelf life tomato landraces (LSL) is a unique source to design high quality tomato products better adapted to changing environmental conditions and, ...
Implementation of a quality by design approach in the potato chips frying process
(Elsevier, 2019-04-29)
The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process ...
Nutritional Quality of Beef Produced in Chile from Different Production Systems
(Instituto de Investigaciones Agropecuarias, 2012-01)
In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat
markets. However, there is limited scientific information about the nutritional ...
Monitoring of chronic wasting disease (CWD) (IV)
(Wiley Open Access, 2023-04-17)
The European Commission requested an analysis of the Chronic Wasting Disease (CWD) monitoring programme in Norway, Sweden, Finland, Iceland, Estonia, Latvia, Lithuania and Poland (9 January 2017–28 ...
1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear
(Elsevier, 2019-02-21)
Despite years of research on the biochemical basis of superficial scald in apples, relatively little is known about the specific regulatory processes involved in pears. To gain further knowledge on these ...