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Publicaciones en la fuente FOOD RESEARCH INTERNATIONAL

Tipo Año Título Fuente
Artículo2024Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applicationsFOOD RESEARCH INTERNATIONAL
Artículo2024Comparison of hyperspectral imaging and spectrometers for prediction of cheeses compositionFOOD RESEARCH INTERNATIONAL
Artículo2024Identification, characterization, and molecular docking of immunomodulatory oligopeptides from bioavailable hempseed protein hydrolysatesFOOD RESEARCH INTERNATIONAL
Revisión2023Comprehensive review on carotenoid composition: transformations during processing and storage of foodsFOOD RESEARCH INTERNATIONAL
Artículo2023Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticityFOOD RESEARCH INTERNATIONAL
Artículo2023Oleocanthal Supplemented Diet Improves Renal Damage And Endothelial Dysfunction In Pristane-Induced Systemic Lupus Erythematosus In MiceFOOD RESEARCH INTERNATIONAL
Artículo2023Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-productsFOOD RESEARCH INTERNATIONAL
Artículo2023Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatographyFOOD RESEARCH INTERNATIONAL
Artículo2022Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profileFOOD RESEARCH INTERNATIONAL
Artículo2022Impact of Zulla cover crop in vineyard on the musts volatile profile of Vitis vinifera L. cv SyrahFOOD RESEARCH INTERNATIONAL
Artículo2022Influence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorantsFOOD RESEARCH INTERNATIONAL
Artículo2022Investigation of the intestinal trans-epithelial transport and antioxidant activity of two hempseed peptides WVSPLAGRT (H2) and IGFLIIWV (H3)FOOD RESEARCH INTERNATIONAL
Artículo2022Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintagesFOOD RESEARCH INTERNATIONAL
Artículo2022Solubilization of lipolysis products in mixed micelles is enhanced in presence of bile salts and Tween 80 as revealed by a model study (oleic acid) and emulsified chia-oilFOOD RESEARCH INTERNATIONAL
Artículo2021A new methodology to assess the solubility of fatty acids: impact of food emulsifiersFOOD RESEARCH INTERNATIONAL
Artículo2021Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluationFOOD RESEARCH INTERNATIONAL
Artículo2021Structure and in vitro bioactive properties of O/W emulsions generated with fava bean protein hydrolysatesFOOD RESEARCH INTERNATIONAL
Artículo2020Cytotoxicity studies of a stilbene extract and its main components intended to be used as preservative in the wine industryFOOD RESEARCH INTERNATIONAL
Revisión2020Effect of polyphenols on HER2-positive breast cancer and related miRNAs: Epigenomic regulationFOOD RESEARCH INTERNATIONAL
Artículo2020Evaluation of the bioactive potential of foods fortified with fish protein hydrolysatesFOOD RESEARCH INTERNATIONAL
Artículo2020Resveratrol transformation in red wine after heat treatmentFOOD RESEARCH INTERNATIONAL
Artículo2020Volatile metabolites produced by different flor yeast strains during wine biological ageingFOOD RESEARCH INTERNATIONAL
Artículo2019A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extractionFOOD RESEARCH INTERNATIONAL
Artículo2019Characterisation of the bioactive properties and microstructure of chickpea protein-based oil in water emulsionsFOOD RESEARCH INTERNATIONAL
Artículo2019Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meatFOOD RESEARCH INTERNATIONAL
Artículo2019Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottleFOOD RESEARCH INTERNATIONAL
Artículo2019Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytesFOOD RESEARCH INTERNATIONAL
Artículo2019Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteinsFOOD RESEARCH INTERNATIONAL
Artículo2019Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free processFOOD RESEARCH INTERNATIONAL
Artículo2019Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional methodFOOD RESEARCH INTERNATIONAL
Artículo2018"Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process"FOOD RESEARCH INTERNATIONAL
Artículo2018Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purificationFOOD RESEARCH INTERNATIONAL
Artículo2018Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extractsFOOD RESEARCH INTERNATIONAL
Artículo2018Extraction of carotenoids from cantaloupe waste and determination of its mineral compositionFOOD RESEARCH INTERNATIONAL
Artículo2018Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule regionFOOD RESEARCH INTERNATIONAL
Artículo2018Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysisFOOD RESEARCH INTERNATIONAL
Artículo2017Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties (Solanum lycopersicum L.)FOOD RESEARCH INTERNATIONAL
Artículo2017Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solarium lycopersicurn L.)FOOD RESEARCH INTERNATIONAL
Artículo2017Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruitFOOD RESEARCH INTERNATIONAL
Artículo2016Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacityFOOD RESEARCH INTERNATIONAL
Artículo2015Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC-MS and Imaging Tristimulus ColorimetryFOOD RESEARCH INTERNATIONAL
Artículo2015Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditionsFOOD RESEARCH INTERNATIONAL
Artículo2014Antioxidant potential of white grape pomaces: Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methodsFOOD RESEARCH INTERNATIONAL
Artículo2014Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidationFOOD RESEARCH INTERNATIONAL
Artículo2014Formation of oxidation products in edible vegetable oils analyzed as FAME derivatives by HPLC-UV-ELSDFOOD RESEARCH INTERNATIONAL
Artículo2014Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditionsFOOD RESEARCH INTERNATIONAL
Artículo2014Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromasFOOD RESEARCH INTERNATIONAL
Artículo2013Authenticity of olive oil: Mapping and comparing official methods and promising alternativesFOOD RESEARCH INTERNATIONAL
Artículo2013Chemical characterization and properties of a polymeric phenolic fraction obtained from olive oil wasteFOOD RESEARCH INTERNATIONAL
Artículo2013Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varietiesFOOD RESEARCH INTERNATIONAL
Artículo2013Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurementsFOOD RESEARCH INTERNATIONAL
Artículo2013Lycopene isomers in fresh and processed tomato products: Correlations with instrumental color measurements by digital image analysis and spectroradiometryFOOD RESEARCH INTERNATIONAL
Revisión2012Carotenoids bioavailability from foods: from plant pigments to efficient biological activitiesFOOD RESEARCH INTERNATIONAL
Artículo2012Chemical changes of thermoxidized virgin olive oil determined by excitation-emission fluorescence spectroscopy (EEFS)FOOD RESEARCH INTERNATIONAL
Artículo2012Chemo-protective activity and characterization of phenolic extracts from Corema albumFOOD RESEARCH INTERNATIONAL
Artículo2012In vitro digestibility and allergenicity of emulsified hen eggFOOD RESEARCH INTERNATIONAL
Artículo2011Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry methodFOOD RESEARCH INTERNATIONAL
Artículo2011Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripeningFOOD RESEARCH INTERNATIONAL
Artículo2010Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetificationFOOD RESEARCH INTERNATIONAL
Artículo2010Implications of blending wines on the relationships between the colour and the anthocyanic compositionFOOD RESEARCH INTERNATIONAL
Artículo2010Study of the influence of carotenoid structure and individual carotenoids in the qualitative and quantitative attributes of orange juice colourFOOD RESEARCH INTERNATIONAL
Artículo2010UVC-treated skin-contact effect on both white wine quality and resveratrol contentFOOD RESEARCH INTERNATIONAL
Artículo2009Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice branFOOD RESEARCH INTERNATIONAL
Artículo2008A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (1): CIEXYZ non-uniform colour spaceFOOD RESEARCH INTERNATIONAL
Artículo2008Comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spacesFOOD RESEARCH INTERNATIONAL
Artículo2007Simplified method for calculating colour of honey by application of the characteristic vector methodFOOD RESEARCH INTERNATIONAL
Artículo2006The effect of time and storage conditions on the phenolic composition and colour of white wineFOOD RESEARCH INTERNATIONAL
Artículo2005Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)FOOD RESEARCH INTERNATIONAL
Artículo2005Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juicesFOOD RESEARCH INTERNATIONAL
Artículo2005Postprandial evolution of the carotenoid content in the triacylglycerol-rich lipoprotein fraction after a single ingestion of virgin olive oil in humansFOOD RESEARCH INTERNATIONAL
Artículo1999Sherry wine vinegars: phenolic composition changes during agingFOOD RESEARCH INTERNATIONAL