| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage
|
Mizi, L.
|
|
2019
|
51 |
C |
p. 32-40
|
artikel
|
| 2 |
By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria
|
Saman, Premsuda
|
|
2019
|
51 |
C |
p. 167-176
|
artikel
|
| 3 |
Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients
|
Gómez-Mascaraque, Laura G.
|
|
2019
|
51 |
C |
p. 2-11
|
artikel
|
| 4 |
Editorial Board
|
|
|
2019
|
51 |
C |
p. ii
|
artikel
|
| 5 |
Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin
|
Fernández-Jalao, Irene
|
|
2019
|
51 |
C |
p. 20-31
|
artikel
|
| 6 |
Electrospraying assisted by pressurized gas as an innovative high-throughput process for the microencapsulation and stabilization of docosahexaenoic acid-enriched fish oil in zein prolamine
|
Busolo, M.A.
|
|
2019
|
51 |
C |
p. 12-19
|
artikel
|
| 7 |
Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques
|
García-Serrano, Pedro
|
|
2019
|
51 |
C |
p. 73-79
|
artikel
|
| 8 |
Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity
|
Delgado, Susana
|
|
2019
|
51 |
C |
p. 148-155
|
artikel
|
| 9 |
Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)
|
Otero, L.
|
|
2019
|
51 |
C |
p. 41-50
|
artikel
|
| 10 |
Innovations in Food Science and Technology at the Spanish National Research Council (CSIC): Special Issue
|
Otero, Laura
|
|
2019
|
51 |
C |
p. 1
|
artikel
|
| 11 |
Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
|
González, Cristina M.
|
|
2019
|
51 |
C |
p. 205-210
|
artikel
|
| 12 |
Iron bioavailability from food fortification to precision nutrition. A review
|
Blanco-Rojo, Ruth
|
|
2019
|
51 |
C |
p. 126-138
|
artikel
|
| 13 |
Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control
|
López-Gálvez, Francisco
|
|
2019
|
51 |
C |
p. 211-219
|
artikel
|
| 14 |
Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter
|
Silvan, Jose Manuel
|
|
2019
|
51 |
C |
p. 177-185
|
artikel
|
| 15 |
Olive oil nutritional labeling by using Vis/NIR spectroscopy and compositional statistical methods
|
Cayuela-Sánchez, José A.
|
|
2019
|
51 |
C |
p. 139-147
|
artikel
|
| 16 |
Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion
|
Herranz, Beatriz
|
|
2019
|
51 |
C |
p. 114-125
|
artikel
|
| 17 |
Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process
|
Morales, Diego
|
|
2019
|
51 |
C |
p. 80-90
|
artikel
|
| 18 |
Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality
|
González-Arenzana, Lucía
|
|
2019
|
51 |
C |
p. 57-63
|
artikel
|
| 19 |
Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism
|
Sanz-Puig, Maria
|
|
2019
|
51 |
C |
p. 51-56
|
artikel
|
| 20 |
Sanitizing food contact surfaces by the use of essential oils
|
Falcó, I.
|
|
2019
|
51 |
C |
p. 220-228
|
artikel
|
| 21 |
Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)
|
López-Caballero, M.E.
|
|
2019
|
51 |
C |
p. 91-99
|
artikel
|
| 22 |
Short term evolution of nutritionally relevant milk fatty acids of goats fed a cereal-based concentrate enriched with linseed oil
|
Gómez-Cortés, Pilar
|
|
2019
|
51 |
C |
p. 107-113
|
artikel
|
| 23 |
Some new findings on the potential use of biocompatible silver nanoparticles in winemaking
|
Gil-Sánchez, Irene
|
|
2019
|
51 |
C |
p. 64-72
|
artikel
|
| 24 |
Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils
|
Lama-Muñoz, Antonio
|
|
2019
|
51 |
C |
p. 100-106
|
artikel
|
| 25 |
Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
|
Rodríguez-Gutiérrez, Guillermo
|
|
2019
|
51 |
C |
p. 186-193
|
artikel
|
| 26 |
Validation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production
|
Gamero-Sandemetrio, Esther
|
|
2019
|
51 |
C |
p. 156-166
|
artikel
|
| 27 |
Validation of coffee by-products as novel food ingredients
|
Iriondo-DeHond, Amaia
|
|
2019
|
51 |
C |
p. 194-204
|
artikel
|
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