BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Departamento
Universidad Pública de Navarra
Pamplona, EspañaPublications in collaboration with researchers from Universidad Pública de Navarra (26)
2024
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Monthly intercepted photosynthetically active radiation estimation based on the Beer-Lambert's law across the cereal crops of Castilla y León (Spain)
Computers and Electronics in Agriculture, Vol. 216
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Testing of black-carrots-derived fluorescence imaging and anti-metastatic potential
Journal of Molecular Structure, Vol. 1300
2023
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Correction to: High temperature and water deficit cause epigenetic changes in somatic plants of Pinus radiata D. Don (Plant Cell, Tissue and Organ Culture (PCTOC), (2022), 151, 1, (107-121), 10.1007/s11240-022-02336-y)
Plant Cell, Tissue and Organ Culture
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Ultraviolet Erythemal Irradiance (UVER) under Different Sky Conditions in Burgos, Spain: Multilinear Regression and Artificial Neural Network Models
Applied Sciences (Switzerland), Vol. 13, Núm. 19
2022
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Carne
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187
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Solar Ultraviolet Irradiance Characterization under All Sky Conditions in Burgos, Spain
Applied Sciences (Switzerland), Vol. 12, Núm. 20
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Validation and calibration of models to estimate photosynthetically active radiation considering different time scales and sky conditions
Advances in Space Research, Vol. 70, Núm. 7, pp. 1737-1760
2021
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Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy
Foods, Vol. 10, Núm. 1
2020
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Methodology for design of suitable dishes for dysphagic people
Innovative Food Science and Emerging Technologies, Vol. 64
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Raw-cured spanish traditional meat product Chistorra de Navarra : Sensory and composition quality standards
Foods, Vol. 9, Núm. 8
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The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects
Foods, Vol. 9, Núm. 10
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The reformulation of a beef patty enriched with n-3 fatty acids and Vitamin D3 influences consumers' response under different information scenarios
Foods, Vol. 9, Núm. 4
2019
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Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
International Journal of Food Properties, Vol. 22, Núm. 1, pp. 1693-1708
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Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
International Journal of Food Properties, Vol. 22, Núm. 1, pp. 593-606
2018
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Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets
Journal of Food Quality, Vol. 2018
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Improvement of the Functional and Healthy Properties of Meat Products
Food Quality: Balancing Health and Disease (Elsevier Inc.), pp. 1-74
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Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3
Journal of Food Science, Vol. 83, Núm. 2, pp. 454-463
2016
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Carne de ternera enriquecida: empleo de ácido linoleico conjugado y extracto de semilla de uva
MG Mundo ganadero, Año 27, Núm. 270, pp. 50-55
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Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings
International Journal of Food Microbiology, Vol. 232, pp. 144-149
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Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
Food Science and Nutrition, Vol. 4, Núm. 1, pp. 67-79