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Social Sustainability in Metropolitan Areas: Accessibility and Equity in the Case of the Metropolitan Area of Valencia (Spain)

Sustainability, 2018-01, Vol.10 (2), p.371

Pitarch-Garrido, Maria-Dolores

2018

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Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

Journal of food science, 2015-02, Vol.80 (2), p.E349-E358

2015

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Biochemical parameters of a newborn from a mother in hemodialysis after an inadequate session. A case reported

Nefrología, 2021-07, Vol.41 (4), p.480-482

2021

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Effect of supplementing ewes’ diet with thyme ( Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

Food chemistry, 2011-04, Vol.125 (4), p.1147-1152

2011

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Effect of the dietary supplementation based on essential oils on the quality of gilthead seabream

Aquaculture research, 2022-05, Vol.53 (7), p.2567-2574

2022

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Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

Meat science, 2008-10, Vol.80 (2), p.287-292

2008

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The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Animals (Basel), 2020-10, Vol.10 (10), p.1754

2020

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Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Food chemistry, 2011-02, Vol.124 (4), p.1423-1429

2011

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Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats

Animals (Basel), 2023-11, Vol.13 (23), p.3652

2023

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Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes

Food science & nutrition, 2020-11, Vol.8 (11), p.5823-5831

2020

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Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

Animals (Basel), 2020-10, Vol.10 (10), p.1872

2020

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Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality

Animals (Basel), 2023-03, Vol.13 (5), p.912

2023

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A travel though the atrane route, a versatile tool for the materials soft‐synthesis: A twenty‐five years perspective

Nano select, 2024-08, Vol.5 (7-8), p.n/a

2024

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Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Food science and technology international, 2013-10, Vol.19 (5), p.427-438

2013

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Efficacies of Garlic and L. sakei in Wine-Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork

Journal of food science, 2013-05, Vol.78 (5), p.M719-M724

2013

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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Foods, 2023-03, Vol.12 (6), p.1303

2023

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Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage

Animals (Basel), 2021-08, Vol.11 (8), p.2295

2021

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Measuring the sustainability of tourist destinations based on the SDGs: the case of Algarve in Portugal: Tourism Agenda 2030

Tourism review (Association internationale d'experts scientifiques du tourisme), 2023-04, Vol.78 (2), p.475-495

2023

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods, 2020-10, Vol.9 (10), p.1466

2020

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Fresh and eating pork quality from entire versus castrate heavy males

Food quality and preference, 2004-04, Vol.15 (3), p.293-300

2004

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Cambios económicos, movilidad residencial y gentrificación en la ciudad de Valencia (2014-2017)

Documents d'anàlisi geogràfica, 2021-09, Vol.67 (3), p.521-560

2021

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Governance in the metropolitan area of Valencia (Spain): an unfinished business

Frontiers in political science, 2023-04, Vol.5

2023

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Spiced-marinating injection brine effect on the entire pork quality

European food research & technology, 2024-09, Vol.250 (9), p.2421-2430

2024

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Skills Evaluation at the University: Experiences and Reflections in Two Geography Modules

Procedia, social and behavioral sciences, 2016-07, Vol.228, p.53-58

Pitarch-Garrido, María-Dolores

2016

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Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

Journal of aquatic food product technology, 2016-02, Vol.25 (2), p.156-168

2016

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Social Sustainability in Metropolitan Areas: Accessibility and Equity in the Case of the Metropolitan Area of Valencia (Spain)

Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

Biochemical parameters of a newborn from a mother in hemodialysis after an inadequate session. A case reported

Effect of supplementing ewes’ diet with thyme ( Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

Effect of the dietary supplementation based on essential oils on the quality of gilthead seabream

Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats

Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes

Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality

A travel though the atrane route, a versatile tool for the materials soft‐synthesis: A twenty‐five years perspective

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Efficacies of Garlic and L. sakei in Wine-Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage

Measuring the sustainability of tourist destinations based on the SDGs: the case of Algarve in Portugal: Tourism Agenda 2030

Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Fresh and eating pork quality from entire versus castrate heavy males

Cambios económicos, movilidad residencial y gentrificación en la ciudad de Valencia (2014-2017)

Governance in the metropolitan area of Valencia (Spain): an unfinished business

Spiced-marinating injection brine effect on the entire pork quality

Skills Evaluation at the University: Experiences and Reflections in Two Geography Modules

Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

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