Publications in collaboration with researchers from Universidad Miguel Hernández de Elche (79)

2021

  1. A new combined sensory-instrumental tool for pomegranate seed hardness determination

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 4, pp. 1355-1363

  2. Aromachology related to foods, scientific lines of evidence: a review

    Applied Sciences (Switzerland), Vol. 11, Núm. 13

  3. Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk

    LWT, Vol. 140

  4. Correlation between water stress and phenolic compounds of hydroSOStainable almonds

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 7, pp. 3065-3070

  5. Effect of aging vessel (Clay-tinaja versus oak barrel) on the volatile composition, descriptive sensory profile, and consumer acceptance of red wine

    Beverages, Vol. 7, Núm. 2

  6. Effect of compost extract addition to different types of fertilizers on quality at harvest and shelf life of spinach

    Agronomy, Vol. 11, Núm. 4

  7. Ficus carica fruits, by-products and based products as potential sources of bioactive compounds: A review

    Agronomy, Vol. 11, Núm. 9

  8. How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?

    Food Chemistry, Vol. 339

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

    LWT, Vol. 150

  10. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2294-2303