Marina
Cano Lamadrid
Investigadora en el periodo 2022-2023
Consejo Superior de Investigaciones Científicas
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Consejo Superior de Investigaciones Científicas (10)
2021
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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
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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
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How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?
Food Chemistry, Vol. 339
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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
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