30 agosto, 2018

Publicaciones científicas

Navarro-Martínez, P., Noguera-Artiaga, L., Sánchez-Bravo, P., Rosas-Burgos, E. C., Pérez-López, A. J., & Carbonell-Barrachina, Á. A. (2018). Development and characterization of liquors prepared with an underutilized citrus by-product, the peel. European Food Research and Technology, 1-10. DOI: https://doi.org/10.1007/s00217-018-3138-9

Boussaa, F., Zaouay, F., Hernandez, F., Noguera-Artiaga, L., Carbonell-Barrachina, Á. A., Melgarejo, P., & Mars, M. (2018). Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi). South African Journal of Botany, 115, 170-178. DOI: https://doi.org/10.1016/j.sajb.2018.01.016

Politowicz, J., Lech, K., Lipan, L., Figiel, A., & Carbonell-Barrachina, Á. A. (2018). Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. Journal of the Science of Food and Agriculture, 98(4), 1511-1521. DOI: https://doi.org/10.1002/jsfa.8622

Cano-Lamadrid, M., Lech, K., Calín-Sánchez, Á., Rosas-Burgos, E. C., Figiel, A., Wojdyło, A., Wasilewska, M., & Carbonell-Barrachina, Á. A. (2018). Quality of pomegranate pomace as affected by drying method. Journal of Food Science and Technology, 55(3), 1074-1082. DOI: https://doi.org/10.1007/s13197-017-3022-9

Politowicz, J., Lech, K., Sánchez-Rodríguez, L., Figiel, A., Szumny, A., Grubor, M., & Carbonell-Barrachina, Á. A. (2018). Volatile composition and sensory profile of oyster mushroom as affected by drying method. Drying Technology, 36(6), 685-696. DOI: https://doi.org/10.1080/07373937.2016.1274903

Cano-Lamadrid, M., Lipan, L., Hernandez, F., Nicolás, J. J., Legua, P., Carbonell-Barrachina, A., & Melgarejo, P. (2018). Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits. Journal of Food Quality, 2018, 13. DOI: https://doi.org/10.1155/2018/3475461

Politowicz, J., Lech, K., Sánchez-Rodríguez, L., Szumny, A., & Carbonell-Barrachina, Á. A. (2017). Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. Journal of the Science of Food and Agriculture, 97(15), 5223-5232. DOI: https://doi.org/10.1002/jsfa.8406

Cano-Lamadrid, M., Hernández, F., Corell, M., Burló, F., Legua, P., Moriana, A., & Carbonell-Barrachina, Á. A. (2017). Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation. Journal of the Science of Food and Agriculture, 97(2), 444-451. DOI: https://doi.org/10.1002/jsfa.7744

Cano-Lamadrid, M., Galindo, A., Collado, J., Rodríguez Hernández, P., Cruz Pérez, Z., Legua, P., Burló, F., Morales, D., A Carbonell-Barrachina, Á., & Hernandez, F. (2017). Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates. Journal of the Science of Food and Agriculture, 98(8), 3098-3108. DOI: https://doi.org/10.1002/jsfa.8810

Cano-Lamadrid, M., Lech, K., Michalska, A., Wasilewska, M., Figiel, A., Wojdyło, A., & Carbonell-Barrachina, Á. A. (2017). Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche. Food Chemistry, 232, 306-315. DOI: http://doi.org/10.1016/j.foodchem.2017.04.033

Noguera-Artiaga, L., Lipan, L., Vázquez-Araújo, L., Barber, X., Pérez-López, D., & Carbonell-Barrachina, Á. (2016). Opinion of Spanish Consumers on Hydrosustainable Pistachios. Journal of Food Science, 81(10), S2559-S2565. DOI: https://doi.org/10.1111/1750-3841.13501

El-Zaeddi, H., Calín-Sánchez, Á., Martínez-Tomé, J., Noguera-Artiaga, L., Burló, F., & Carbonell-Barrachina, Á. A. (2016). Irrigation dose and plant density affect the essential oil content and sensory quality of parsley (Petroselinum sativum). Scientia Horticulturae, 206, 1-6. DOI: https://doi.org/10.1016/j.scienta.2016.04.028

Hernández, F., Noguera-Artiaga, L., Burló, F., Wojdyło, A., Carbonell-Barrachina, A. A., & Legua, P. (2016). Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits. Journal of the Science of Food and Agriculture, 96(8), 2682-2691. DOI: https://doi.org/10.1002/jsfa.7386

Hojjati, M., Lipan, L., & Carbonell-Barrachina, Á. A. (2016). Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia). Journal of the American Oil Chemists’ Society, 93(9), 1211-1220. DOI: https://doi.org/10.1007/s11746-016-2868-8

Galindo, A., Noguera-Artiaga, L., Cruz, Z. N., Burló, F., Hernández, F., Torrecillas, A., & Carbonell-Barrachina, Á. A. (2015). Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load. LWT – Food Science and Technology, 63(2), 899-905. DOI: https://doi.org/10.1016/j.lwt.2015.04.055

Hojjati, M., Noguera-Artiaga, L., Wojdyło, A., & Carbonell-Barrachina, Á. A. (2015). Effects of microwave roasting on physicochemical properties of pistachios (Pistacia vera L.). Food Science and Biotechnology, 24(6), 1995-2001. DOI: https://doi.org/10.1007/s10068-015-0263-0

Carbonell-Barrachina, A. A., Memmi, H., Noguera-Artiaga, L., del Carmen Gijón-López, M., Ciapa, R., & Pérez-López, D. (2015). Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation. Journal of the Science of Food and Agriculture, 95(14), 2866-2873. DOI: https://doi.org/10.1111/1750-3841.13501

Hojjati, M., Speziale, M., Noguera-Artiaga, L., & Carbonell-Barrachina, Á. A. (2015). Volatile Composition, Texture and Sensory Description of Gaz (Traditional Persian Confection). Journal of Texture Studies, 46(6), 440-454. DOI: https://doi.org/10.1111/jtxs.12143

Cano-Lamadrid, M., Girón, I. F., Pleite, R., Burló, F., Corell, M., Moriana, A., & Carbonell-Barrachina, A. A. (2015). Quality attributes of table olives as affected by regulated deficit irrigation. LWT – Food Science and Technology, 62(1), 19-26. DOI: https://doi.org/10.1016/j.lwt.2014.12.063