Lista de obras - Esther Sendra - Dominio Público Uruguay

A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims

artículo científico publicado en 2019

Almond fruit quality can be improved by means of deficit irrigation strategies

Analysis of the influence of variation factors on electrical conductivity of milk in Murciano-Granadina goats

artículo científico publicado en 2011

Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

artículo científico publicado en 2016

Antioxidant Activity and Protein–Polyphenol Interactions in a Pomegranate (Punica granatum L.) Yogurt

artículo científico publicado en 2014

Antioxidant activity and chemical content of methanol and ethanol extracts from leaves of rockrose (Cistus ladaniferus).

artículo científico publicado en 2010

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth.

artículo científico publicado en 2017

Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?

artículo científico publicado en 2021

Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain

artículo científico publicado en 2016

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

artículo científico publicado en 2020

Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants.

artículo científico publicado en 2010

Citrus co-products as technological strategy to reduce residual nitrite content in meat products.

scientific article published on October 2009

Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg

artículo científico publicado en 1998

Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Different Proportions of Broccoli and Artichoke Plant By-Products

artículo científico publicado en 2020

Consumers' Attitude towards the Sustainability of Different Food Categories

artículo científico publicado en 2020

Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Dairy Fat and Cardiovascular Health

artículo científico publicado en 2020

Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives

scientific article published on 31 October 2018

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham.

artículo científico publicado en 2015

Effect of orange fiber addition on yogurt color during fermentation and cold storage

article

Effect of packaging conditions on shelf-life of ostrich steaks.

artículo científico publicado en 2007

Effect of regulated deficit irrigation on the quality of raw and table olives

Effect of the molecular weight and concentration of chitosan in pork model burgers

artículo científico publicado en 2011

Effect of tiger nut fibre on quality characteristics of pork burger

scientific article published on 11 December 2009

Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review

artículo científico publicado en 2023

Enhancing Nut Quality Parameters and Sensory Profiles in Three Almond Cultivars by Different Irrigation Regimes

scientific article published on 12 February 2020

Essential Oils in Foods: From Ancient Times to the 21st Century

artículo científico publicado en 2016

Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species

artículo científico publicado en 2016

Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries

artículo científico publicado en 2015

Food ingredients as anti-obesity agents: a review.

artículo científico publicado en 2013

In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

article

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

artículo científico publicado en 2007

Lemon albedo as a new source of dietary fiber: Application to bologna sausages

artículo científico publicado en 2004

Linking Conventional and Organic Rainfed Almond Cultivation to Nut Quality in a Marginal Growing Area (SE Spain)

artículo científico publicado en 2023

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

article

Long-Term Feeding of Dairy Goats with Broccoli By-Product and Artichoke Silages: Milk Yield, Quality and Composition

scientific article published on 16 September 2020

Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats

artículo científico publicado en 2017

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

scientific article published on 21 July 2019

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

article

Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing

scientific article published on 02 January 2019

Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("Horchata") byproducts and its physicochemical properties.

artículo científico publicado en 2009

Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of "Arbequina" hydroSOStainable Olive Oil

scientific article published on 06 June 2019

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice "Mollar de Elche"

scientific article published on 20 April 2020

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

artículo científico publicado en 2022

Quality characteristics of ostrich (Struthio camelus) burgers

artículo científico publicado en 2006

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

artículo científico publicado en 2012

Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure.

artículo científico publicado en 1999

Sensory Profile and Acceptability of HydroSOStainable Almonds

artículo científico publicado en 2019

Shelf Life of Ostrich (Struthio camelus) Liver Stored under Different Packaging Conditions

artículo científico publicado en 2006

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

artículo científico publicado en 2020

Soil Management Strategies in Organic Almond Orchards: Implications for Soil Rehabilitation and Nut Quality

artículo científico publicado en 2023

Spray drying and storage of probiotic enriched almond milk: probiotic survival and physicochemical properties

artículo científico publicado en 2020

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review

artículo científico

Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives

scientific article published on 10 October 2019

Lista de obras de Esther Sendra

A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims

Almond fruit quality can be improved by means of deficit irrigation strategies

Analysis of the influence of variation factors on electrical conductivity of milk in Murciano-Granadina goats

Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

Antioxidant Activity and Protein–Polyphenol Interactions in a Pomegranate (Punica granatum L.) Yogurt

Antioxidant activity and chemical content of methanol and ethanol extracts from leaves of rockrose (Cistus ladaniferus).

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth.

Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?

Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants.

Citrus co-products as technological strategy to reduce residual nitrite content in meat products.

Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg

Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Different Proportions of Broccoli and Artichoke Plant By-Products

Consumers' Attitude towards the Sustainability of Different Food Categories

Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Dairy Fat and Cardiovascular Health

Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham.

Effect of orange fiber addition on yogurt color during fermentation and cold storage

Effect of packaging conditions on shelf-life of ostrich steaks.

Effect of regulated deficit irrigation on the quality of raw and table olives

Effect of the molecular weight and concentration of chitosan in pork model burgers

Effect of tiger nut fibre on quality characteristics of pork burger

Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review

Enhancing Nut Quality Parameters and Sensory Profiles in Three Almond Cultivars by Different Irrigation Regimes

Essential Oils in Foods: From Ancient Times to the 21st Century

Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species

Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries

Food ingredients as anti-obesity agents: a review.

In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

Lemon albedo as a new source of dietary fiber: Application to bologna sausages

Linking Conventional and Organic Rainfed Almond Cultivation to Nut Quality in a Marginal Growing Area (SE Spain)

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

Long-Term Feeding of Dairy Goats with Broccoli By-Product and Artichoke Silages: Milk Yield, Quality and Composition

Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing

Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("Horchata") byproducts and its physicochemical properties.

Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of "Arbequina" hydroSOStainable Olive Oil

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice "Mollar de Elche"

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Quality characteristics of ostrich (Struthio camelus) burgers

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure.

Sensory Profile and Acceptability of HydroSOStainable Almonds

Shelf Life of Ostrich (Struthio camelus) Liver Stored under Different Packaging Conditions

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

Soil Management Strategies in Organic Almond Orchards: Implications for Soil Rehabilitation and Nut Quality

Spray drying and storage of probiotic enriched almond milk: probiotic survival and physicochemical properties

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review

Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives