Found: 17
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Bioactive lipid‐enriched concentrates from squid discards by one‐step and two‐step extractions with non‐halogenated solvents.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5806, doi. 10.1111/ijfs.17336
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- Article
The Presence of Bioactive Compounds in European Eel (Anguilla anguilla) Skin: A Comparative Study with Edible Tissue.
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- Marine Drugs, 2024, v. 22, n. 3, p. 105, doi. 10.3390/md22030105
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- Article
Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II.
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- Foods, 2024, v. 13, n. 1, p. 156, doi. 10.3390/foods13010156
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- Article
Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions.
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- Foods, 2022, v. 11, n. 21, p. 3519, doi. 10.3390/foods11213519
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- Article
Deep Eutectic Solvents as a Green Tool for the Extraction of Bioactive Phenolic Compounds from Avocado Peels.
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- Molecules, 2022, v. 27, n. 19, p. 6646, doi. 10.3390/molecules27196646
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- Article
Proximate composition and amino acid profile of European eel skin: influence of body weight.
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- European Food Research & Technology, 2022, v. 248, n. 5, p. 1437, doi. 10.1007/s00217-022-03978-0
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- Article
Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.).
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- Foods, 2022, v. 11, n. 8, p. 1115, doi. 10.3390/foods11081115
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- Article
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage.
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- Foods, 2021, v. 10, n. 12, p. 2970, doi. 10.3390/foods10122970
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- Article
Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium.
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- Foods, 2021, v. 10, n. 4, p. 790, doi. 10.3390/foods10040790
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- Article
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time.
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- Foods, 2020, v. 9, n. 10, p. 1377, doi. 10.3390/foods9101377
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- Article
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1377, doi. 10.3390/foods9101377
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- Article
Changes in nutritional and sensory characteristics of canned turnips: Effect of salt.
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- Journal of Food & Nutrition Research, 2018, v. 57, n. 4, p. 408
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- Article
Effects of different cooking methods on some chemical and sensory properties of Galega kale.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 9, p. 2071, doi. 10.1111/ijfs.13181
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- Article
Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale ( B rassica oleracea L. var. Acephala cv. Galega).
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- Journal of Food Biochemistry, 2015, v. 39, n. 4, p. 439, doi. 10.1111/jfbc.12151
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- Article
Protein, amino acid, ash and mineral contents in Brassica spp. grown in Northwest Spain.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 1, p. 146, doi. 10.1111/j.1365-2621.2010.02463.x
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- Article
Quality parameters of Brassica spp. grown in northwest Spain.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 4, p. 776, doi. 10.1111/j.1365-2621.2010.02198.x
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- Article
THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGES.
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- Journal of Food Quality, 2008, v. 31, n. 6, p. 701, doi. 10.1111/j.1745-4557.2008.00229.x
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- Article