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What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach

Food science & technology, 2017-07, Vol.80, p.84-91

2017

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Antioxidant Activity and Phenol Content in Different Tissues of Stone Fruits at Thinning and at Commercial Maturity Stages

Waste and biomass valorization, 2021-04, Vol.12 (4), p.1861-1875

2021

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Effect of Modified Atmosphere Packaging (MAP) and UV-C Irradiation on Postharvest Quality of Red Raspberries

Agriculture (Basel), 2022-01, Vol.12 (1), p.29

2022

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Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain

Food microbiology, 2011-12, Vol.28 (8), p.1492-1498

2011

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Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

Food science and technology international, 2019-01, Vol.25 (1), p.47-55

2019

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Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents

Polish journal of food and nutrition sciences, 2018-12, Vol.68 (4), p.319-325

2018

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Determination of O2 and CO2 transmission rates through microperforated films for modified atmosphere packaging of fresh fruits and vegetables

Journal of food engineering, 2008-05, Vol.86 (2), p.194-201

2008

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Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres

Food microbiology, 2011-10, Vol.28 (7), p.1252-1260

2011

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Perfil laboral y apoyo institucional de la dirección escolar en cuatro países de la Unión Europea

Revista española de educación comparada, 2024-01 (45), p.452-479

Segura, Rosa Oria

2024

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Es posible la autonomía escolar? El papel de la dirección y de los proyectos del centro en los sistemas educativos francés, italiano y español

Educación XX1, 2009, Vol.12 (12), p.151-180

Oria Segura, Mª Rosa

2009

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Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

Journal of cereal science, 2016-01, Vol.67, p.75-82

2016

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Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

Food chemistry, 2017-02, Vol.217, p.209-216

2017

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Thinned stone fruits are a source of polyphenols and antioxidant compounds

Journal of the science of food and agriculture, 2017-02, Vol.97 (3), p.902-910

2017

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Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity

Food chemistry, 2016-04, Vol.197 (Pt A), p.603-610

2016

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On the evolution of key physiological and physicochemical parameters throughout the maturation of Burlat cherry

Journal of the science of food and agriculture, 2006-03, Vol.86 (4), p.657-665

2006

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Determination of acceptability and shelf life of fresh-cut pear by digital image analysis

Journal of food measurement & characterization, 2018-12, Vol.12 (4), p.2916-2926

2018

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Social inclusion paths in Portugal - two case studies focusing on local policies for people with special needs

Aula (Salamanca, Spain), 2018-10, Vol.24, p.177-192

2018

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Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying

Journal of food engineering, 2012-11, Vol.113 (2), p.167-176

2012

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Influence of the vacuum break conditions on oil uptake during potato post-frying cooling

Journal of food engineering, 2009-12, Vol.95 (3), p.416-422

2009

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Quality Characterization of the Olive Oil from Var. Tosca 07^sup ^ Grown in a Commercial High Density Orchard

Journal of the American Oil Chemists' Society, 2014-04, Vol.91 (4), p.613

2014

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A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables

Journal of food engineering, 2009-11, Vol.95 (1), p.158-165

2009

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Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres

Food control, 2011-03, Vol.22 (3), p.626-632

2011

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Olive oil quality and ripening in super-high-density Arbequina orchard

Journal of the science of food and agriculture, 2013-07, Vol.93 (9), p.2207-2220

2013

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Extension of fresh-cut “Blanquilla” pear ( Pyrus communis L.) shelf-life by 1-MCP treatment after harvest

Postharvest biology and technology, 2009-10, Vol.54 (1), p.53-58

2009

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Quality Characterization of the Olive Oil from Var. Tosca 07® Grown in a Commercial High Density Orchard

Journal of the American Oil Chemists' Society, 2014-04, Vol.91 (4), p.613-622

2014

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What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach

Antioxidant Activity and Phenol Content in Different Tissues of Stone Fruits at Thinning and at Commercial Maturity Stages

Effect of Modified Atmosphere Packaging (MAP) and UV-C Irradiation on Postharvest Quality of Red Raspberries

Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain

Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents

Determination of O2 and CO2 transmission rates through microperforated films for modified atmosphere packaging of fresh fruits and vegetables

Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres

Perfil laboral y apoyo institucional de la dirección escolar en cuatro países de la Unión Europea

Es posible la autonomía escolar? El papel de la dirección y de los proyectos del centro en los sistemas educativos francés, italiano y español

Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

Thinned stone fruits are a source of polyphenols and antioxidant compounds

Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity

On the evolution of key physiological and physicochemical parameters throughout the maturation of Burlat cherry

Determination of acceptability and shelf life of fresh-cut pear by digital image analysis

Social inclusion paths in Portugal - two case studies focusing on local policies for people with special needs

Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying

Influence of the vacuum break conditions on oil uptake during potato post-frying cooling

Quality Characterization of the Olive Oil from Var. Tosca 07^sup ^ Grown in a Commercial High Density Orchard

A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables

Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres

Olive oil quality and ripening in super-high-density Arbequina orchard

Extension of fresh-cut “Blanquilla” pear ( Pyrus communis L.) shelf-life by 1-MCP treatment after harvest

Quality Characterization of the Olive Oil from Var. Tosca 07® Grown in a Commercial High Density Orchard

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