| A bioelectronic sensor based on canine olfactory nanovesicle-carbon nanotubehybrid structures for the fast assessment of food quality. | Analyst | 2012 Jul 21 | 22497005 |
| Impact of extra virgin olive oil and ethylenediaminetetraacetic acid (EDTA) onthe oxidative stability of fish oil emulsions and spray-dried microcapsulesstabilized by sugar beet pectin. | J Agric Food Chem | 2012 Jan 11 | 22136143 |
| Influence of the salting time on volatile compounds during the manufacture ofdry-cured pork shoulder "lacón". | Meat Sci | 2012 Dec | 22749430 |
| Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurterswithout added sodium ascorbate and sodium nitrite. | Meat Sci | 2012 Dec | 22698996 |
| Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil. | J Food Sci | 2012 Aug | 22860577 |
| Change of volatile compounds in fresh fish meat during ice storage. | J Food Sci | 2011 Nov-Dec | 22416694 |
| Dose-dependent changes of chemical attributes in irradiated sausages. | Meat Sci | 2011 May | 21232877 |
| Evaluation of genotype and environment effects on taste and aroma flavorcomponents of Spanish fresh tomato varieties. | J Agric Food Chem | 2011 Mar 23 | 21344884 |
| Mango and acerola pulps as antioxidant additives in cassava starch bio-basedfilm. | J Agric Food Chem | 2011 Mar 23 | 21361289 |
| Effect of irradiation, active and modified atmosphere packaging, container oxygenbarrier and storage conditions on the physicochemical and sensory properties ofraw unpeeled almond kernels (Prunus dulcis). | J Sci Food Agric | 2011 Mar 15 | 21302317 |