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Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas ⬇️

artículo científico publicado el 11 de agosto de 2013

Consumer input for developing human food products made with sorghum grain.

artículo científico publicado en 2012

Consumers' Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

scientific article published on 19 November 2018

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.

artículo científico publicado en 2014

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.

artículo científico publicado en 2012

Opinion of Spanish Consumers on Hydrosustainable Pistachios.

artículo científico publicado en 2016

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

scientific article published on 13 October 2020

Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits.

artículo científico publicado en 2016

Sensory Profile and Acceptability of HydroSOStainable Almonds

artículo científico publicado en 2019

Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars.

artículo científico publicado en 2013

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).

artículo científico publicado en 2010

Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction

scientific article published on 06 January 2011

Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile.

artículo científico publicado en 2011

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