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

Enhancing Nut Quality Parameters and Sensory Profiles in Three Almond Cultivars by Different Irrigation Regimes

(2020) L. Lipan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Almond fruit quality can be improved by means of deficit irrigation strategies

(2019) Leontina Lipan et al.   AGRICULTURAL WATER MANAGEMENT

Effect of regulated deficit irrigation on the quality of raw and table olives

(2019) L. Sánchez-Rodríguez et al.   AGRICULTURAL WATER MANAGEMENT

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

(2019) Lipan et al.   MOLECULES

Review of the physicochemical methods applied in the investigation of the maillard reaction in pharmaceutical preparations

(2019) Faranak Ghaderi et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp .) for European Consumers

(2018) Dimitrios Lykomitros et al.   JOURNAL OF FOOD SCIENCE

Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions

(2018) Anna N. Cheely et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Regulated Deficit Irrigation on Amino Acid Profiles and Their Derived Volatile Compounds in Cabernet Sauvignon (Vitis vinifera L.) Grapes and Wines

(2018) Yan-lun Ju et al.   MOLECULES

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

(2018) Marina Cano‐Lamadrid et al.   JOURNAL OF FOOD SCIENCE

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten et al.   FOOD CHEMISTRY

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

(2017) Marina Cano-Lamadrid et al.   FOOD CHEMISTRY

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

(2016) Jau-Tien Lin et al.   FOOD CHEMISTRY

Opinion of Spanish Consumers on Hydrosustainable Pistachios

(2016) Luis Noguera-Artiaga et al.   JOURNAL OF FOOD SCIENCE

Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)

(2016) Mohammad Hojjati et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Volatile organic compounds released by enzymatic reactions in raw nonpareil almond kernel

(2015) Jae Kwak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR

(2015) Arantzazu Valdés et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt

(2014) P. Narayanan et al.   JOURNAL OF DAIRY SCIENCE

Water shortage and quality of fleshy fruits—making the most of the unavoidable

(2014) Julie Ripoll et al.   JOURNAL OF EXPERIMENTAL BOTANY

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

(2014) Ángel A Carbonell-Barrachina et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Towards sustainable irrigated Mediterranean agriculture: implications for water conservation in semi-arid environments

(2014) Iván Francisco García-Tejero et al.   WATER INTERNATIONAL

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

(2012) Catarina Petisca et al.   FOOD AND BIOPRODUCTS PROCESSING

Shelf-life of infrared dry-roasted almonds

(2012) Jihong Yang et al.   FOOD CHEMISTRY

Almond agronomic response to long-term deficit irrigation applied since orchard establishment

(2012) Gregorio Egea et al.   IRRIGATION SCIENCE

Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice

(2011) L. Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

(2011) LAURA VÁZQUEZ-ARAÚJO et al.   JOURNAL OF SENSORY STUDIES

Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology

(2011) Kwang-Sup Youn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries

(2010) Laura Vázquez-Araújo et al.   JOURNAL OF FOOD SCIENCE

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

(2010) Ángel Calín-Sánchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

(2009) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system

(2008) S. S. Noor-Soffalina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY