Publications by the researcher in collaboration with Ángel Antonio Carbonell Barrachina (61)


  1. Introduction

    The Age of Clean Label Foods (Springer International Publishing), pp. 1-35


  1. Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden

    Microchemical Journal, Vol. 157

  2. Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs

    Foods, Vol. 9, Núm. 9

  3. Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve “Marjal de Pego-Oliva”

    Journal of Food Composition and Analysis, Vol. 94

  4. Economic estimation of cactus pear production and its feasibility in Spain

    Trends in Food Science and Technology

  5. Effects of Deficit Irrigation, Rootstock, and Roasting on the Contents of Fatty Acids, Phytoprostanes, and Phytofurans in Pistachio Kernels

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 33, pp. 8915-8924

  6. How a Spanish group of millennial generation perceives the commercial novel smoothies?

    Foods, Vol. 9, Núm. 9

  7. Hydroxycinnamic acids and carotenoids of dried loquat fruit cv. 'Algar' affected by freeze-, convective-, vacuum-microwave- And combined-drying methods

    Molecules, Vol. 25, Núm. 16

  8. Impact of Gastrointestinal in Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of "manzanilla" Table Olives

    Journal of Food Quality, Vol. 2020

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

    Agronomy, Vol. 10, Núm. 10

  10. 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

  11. Quality parameters and consumer acceptance of jelly candies based on pomegranate juice “mollar de elche”

    Foods, Vol. 9, Núm. 4