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Determinants of quality and food safety systems adoption in the agri-food sector

British food journal (1966), 2022-12, Vol.124 (13), p.219-236

2022

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Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes

Czech Journal of Food Sciences, 2023-01, Vol.41 (1), p.64-72

2023

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Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato ( Solanum lycopersicum )

Food technology and biotechnology, 2020-04, Vol.58 (2), p.223-229

2020

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Crocins-rich tomato extracts showed enhanced protective effects in vitro

Journal of functional foods, 2023-02, Vol.101, p.105432, Article 105432

2023

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Polysaccharide film containing cinnamaldehyde-chitosan nanoparticles, a new eco-packaging material effective in meat preservation

Food chemistry, 2024-03, Vol.437, p.137710-137710, Article 137710

2024

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Enzymatic grafting of gallate ester onto chitosan: evaluation of antioxidant and antibacterial activities

International journal of food science & technology, 2013-10, Vol.48 (10), p.2034-2041

2013

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Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability

Foods, 2024-04, Vol.13 (8), p.1220

2024

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Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose

Journal of food processing and preservation, 2020-12, Vol.44 (12), p.n/a

2020

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Potential of 2-Hydroxyacetophenone Derivatives and Simple Phenol's for the control of Meloidogyne javanica

Natural product communications, 2024-01, Vol.19 (1)

2024

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Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Ciência e tecnologia de alimentos, 2014-06, Vol.34 (2), p.371-378

2014

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Proximity and High Density of Convenience Stores Was Associated With Obesity in Children of a Rural Community of Mexico: Using a Geographic Information System Approach

Food and nutrition bulletin, 2021-12, Vol.42 (4), p.490-501

2021

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Evaluation of Verbascum flower extracts as a natural source of pigments with potential health benefits

Food & function, 2024, Vol.15 (11), p.5921-5928

2024

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Postharvest litchi ( Litchi chinensis Sonn .) quality preservation by Lactobacillus plantarum

Postharvest biology and technology, 2011-02, Vol.59 (2), p.172-178

2011

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Polydatin and Resveratrol Inhibit the Inflammatory Process Induced by Urate and Pyrophosphate Crystals in THP-1 Cells

Foods, 2019-11, Vol.8 (11), p.560

2019

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Development of a molecularly imprinted polymer for the recovery of lactoferrin

Food and bioproducts processing, 2014-04, Vol.92 (2), p.226-232

2014

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Potential Benefits of Nrf2/Keap1 Targeting in Pancreatic Islet Cell Transplantation

Antioxidants, 2020-04, Vol.9 (4), p.321

2020

Volltextzugriff (PDF)

Commercial Sanitizers Efficacy - A Winery Trial

Ciência e Técnica Vitivinícola, 2011, Vol.26 (1), p.45-52

2011

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Agricultural and Food Electroanalysis

Alberto Escarpa, María Cristina González, Miguel Ángel López

1, 2015

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Allergenicity, trypsin inhibitor activity and nutritive quality of enzymatically modified soy proteins

International journal of food sciences and nutrition, 2005-05, Vol.56 (3), p.203-211

2005

Volltextzugriff (PDF)

A pilot study for the statistical treatment of nutritional parameters in the quality control of canned fishing goods

Journal of AOAC International, 1999-09, Vol.82 (5), p.1247

1999

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Guidance on the assessment of the efficacy of feed additives

EFSA journal, 2018-05, Vol.16 (5), p.e05274-n/a

2018

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Guidance on the assessment of the safety of feed additives for the target species

EFSA journal, 2017-10, Vol.15 (10), p.e05021-e05021

2017

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Guidance on the identity, characterisation and conditions of use of feed additives

EFSA journal, 2017-10, Vol.15 (10), p.e05023-e05023

2017

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Determinants of quality and food safety systems adoption in the agri-food sector

Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes

Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato ( Solanum lycopersicum )

Crocins-rich tomato extracts showed enhanced protective effects in vitro

Polysaccharide film containing cinnamaldehyde-chitosan nanoparticles, a new eco-packaging material effective in meat preservation

Enzymatic grafting of gallate ester onto chitosan: evaluation of antioxidant and antibacterial activities

Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability

Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose

Potential of 2-Hydroxyacetophenone Derivatives and Simple Phenol's for the control of Meloidogyne javanica

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Proximity and High Density of Convenience Stores Was Associated With Obesity in Children of a Rural Community of Mexico: Using a Geographic Information System Approach

Evaluation of Verbascum flower extracts as a natural source of pigments with potential health benefits

Postharvest litchi ( Litchi chinensis Sonn .) quality preservation by Lactobacillus plantarum

Polydatin and Resveratrol Inhibit the Inflammatory Process Induced by Urate and Pyrophosphate Crystals in THP-1 Cells

Development of a molecularly imprinted polymer for the recovery of lactoferrin

Potential Benefits of Nrf2/Keap1 Targeting in Pancreatic Islet Cell Transplantation

Commercial Sanitizers Efficacy - A Winery Trial

Agricultural and Food Electroanalysis

Allergenicity, trypsin inhibitor activity and nutritive quality of enzymatically modified soy proteins

Safety and efficacy of Kelforce® (l‐glutamic acid, N,N‐diacetic acid, tetrasodium salt (GLDA‐Na4)) as a feed additive for chickens for fattening

A pilot study for the statistical treatment of nutritional parameters in the quality control of canned fishing goods

Guidance on the characterisation of microorganisms used as feed additives or as production organisms

Guidance on the assessment of the efficacy of feed additives

Guidance on the assessment of the safety of feed additives for the target species

Guidance on the identity, characterisation and conditions of use of feed additives

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