Lista de obras - Luis Noguera-Artiaga - Dominio Público Uruguay

Antimicrobial activity of pomegranate peel extracts as affected by cultivar.

artículo científico publicado en 2016

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

artículo científico publicado en 2020

Antioxidant, Antimutagenic and Cytoprotective Properties of Hydrosos Pistachio Nuts

scientific article published on 29 November 2019

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón

artículo científico publicado en 2020

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

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

Fermented beverage obtained from hydroSOStainable pistachios

artículo científico publicado en 2020

Functional and sensory properties of pistachio nuts as affected by cultivar

scientific article published on 22 August 2019

Irrigation of Pistachios

artículo científico publicado en 2018

Opinion of Spanish Consumers on Hydrosustainable Pistachios.

artículo científico publicado en 2016

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment

artículo científico publicado en 2018

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits

artículo científico publicado en 2015

Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley

article

Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation

artículo científico publicado en 2014

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

artículo científico publicado en 2020

Volatile, Sensory and Functional Properties of HydroSOS Pistachios

scientific article published on 06 February 2020

Lista de obras de Luis Noguera-Artiaga

Antimicrobial activity of pomegranate peel extracts as affected by cultivar.

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Antioxidant, Antimutagenic and Cytoprotective Properties of Hydrosos Pistachio Nuts

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Consumers' Attitude towards the Sustainability of Different Food Categories

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

Fermented beverage obtained from hydroSOStainable pistachios

Functional and sensory properties of pistachio nuts as affected by cultivar

Irrigation of Pistachios

Opinion of Spanish Consumers on Hydrosustainable Pistachios.

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits

Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley

Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

Volatile, Sensory and Functional Properties of HydroSOS Pistachios