A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)

A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

An approach for assessing CCP effectiveness in food production applications by predictive QRA modelling

An electronic tongue for fish freshness analysis using a thick-film array of electrodes

article

An overview of the challenges when analysing pollen for monofloral honey classification

scientific article published in 2023

Antioxidants: Characterization, natural sources, extraction and analysis

scientific article

Assessing the effectiveness of critical control points to guarantee food safety

Automatic pollen recognition using convolutional neural networks: The case of the main pollens present in Spanish citrus and rosemary honey

scientific article published in 2023

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

Classification of honeys of different floral origins by artificial neural networks

scholarly article published October 2011

Comparison of must and sucrose as osmotic solutions to obtain high quality minimally processed kiwi fruit (Actinidia chinensis P.) slices

Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

article

Composition of Medium Volatility (Simultaneous Distillation Extraction—SDE) Aromatic Fraction of Pressed, Uncooked Paste Cheese (Mahón Cheese)

article

Composition of antioxidants and amino acids in Stevia leaf infusions.

scientific article published in March 2014

Correlation between methyl anthranilate level and percentage of pollen in Spanish citrus honey

Critical assessment of antioxidant-related parameters of honey

Development of Medium Volatility Compounds in Manchego-type Cheese as Affected by Salt Content and Salting Method

article

Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization

Effect of Ozone Treatment and Storage Temperature on Physicochemical Properties of Mushrooms (Agaris bisporus)

Effect of chitosan-lemon essential oil coatings on volatile profile of strawberries during storage.

scientific article published on 12 November 2015

Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys

article

Effect of different drying methods on the phenolic, flavonoid and volatile compounds ofStevia rebaudianaleaves

article published in 2015

Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.

scientific article published on 13 April 2015

Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies.

scientific article published on 13 February 2013

Evaluation of risk impact of consumers' behaviour in terms of exposure to Listeria monocytogenes in lettuce

Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua)

Exposure Assessment based on a combination of event and fault tree analyses and predictive modelling

Food safety objectives for Listeria monocytogenes in Spanish food sampled in cafeterias and restaurants

scientific article published in September 2011

Implementation and effectiveness of the HACCP and pre-requisites in food establishments

Improvement in the Microbiological Quality of Ready-To-Use Desalted Cod

Influence of Blanching-osmotic Dehydration Treatments on Volatile Fraction of Strawberries

Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts.

scientific article

Influence of different preservation treatments on the volatile fraction of desalted cod

Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves

scientific article published on 16 September 2014

Influence of processing on the volatile profile of strawberry spreads made with isomaltulose

scientific article published on 08 November 2012

Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey

Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques

Influence of storage on the volatile profile, mechanical, optical properties and antioxidant activity of strawberry spreads made with isomaltulose

Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods

scientific article published on 16 January 2007

Mixture-risk-assessment of pesticide residues in retail polyfloral honey

OSMOTIC DEHYDRATION OF KIWIFRUIT (ACTINIDIA CHINENSIS): FLUXES AND MASS TRANSFER KINETICS

Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose

Optical, mechanical and sensory properties of based-isomaltulose gummy confections

Potential use of isomaltulose to produce healthier marshmallows

Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in Eastern Spain

article

Quality Characteristics, Respiration Rates, and Microbial Stability of Osmotically Treated Mango Tissue (Mangifera indica L.) with or without Calcium Lactate

Quantification of risk to company’s incomes due to failures in food quality

Quantification of risks to consumers’ health and to company’s incomes due to failures in food safety

article

Rheological Aspects of Spanish Honeys

article

Risk assessment and critical control points from the production perspective.

scientific article

Risk characterization of antimicrobial resistance of Salmonella in meat products

Routine quality control in honey packaging companies as a key to guarantee consumer safety. The case of the presence of sulfonamides analyzed with LC-MS-MS

article published in 2015

Safety assessment of smoked fish related to Listeria monocytogenes prevalence using risk management metrics

Sensory hybrid host materials for the selective chromo-fluorogenic detection of biogenic amines

scientific article published on 02 May 2006

Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

scientific article published on 06 January 2011

Stevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties

Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment.

scientific article published on 15 July 2013

The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home

Use of vacuum impregnation in food salting process

Using an automatic pulse voltammetric electronic tongue to verify the origin of honey from Spain, Honduras, and Mozambique

scientific article published on 29 October 2019

Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey

article

Volatile markers as a reliable alternative for the correct classification of citrus monofloral honey

scientific article published in 2023

Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power

Volatile profile of mango (Mangifera indica L.), as affected by osmotic dehydration