Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Juan Diego Barea-Ramos"'
Autor:
Juan Diego Barea-Ramos, José Pedro Santos, Jesús Lozano, María José Rodríguez, Ismael Montero-Fernández, Daniel Martín-Vertedor
Publikováno v:
Chemosensors, Vol 11, Iss 6, p 342 (2023)
Valencian paella is a world-famous dish that is originally from the Valencia Spanish region, in which rice is the basic ingredient along with others such as extra virgin olive oil, vegetables, seafood and/or meat. During the cooking process, the pael
Externí odkaz:
https://doaj.org/article/ddccb218b5df4d8699e4a5acc9effbd3
Autor:
Marta Mesías, Juan Diego Barea-Ramos, Jesús Lozano, Francisco J. Morales, Daniel Martín-Vertedor
Publikováno v:
Chemosensors, Vol 11, Iss 5, p 287 (2023)
The purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. Whole and ground almonds were subjected to differen
Externí odkaz:
https://doaj.org/article/d451d26b716b475fb634e8a9d8654f46
Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors
Autor:
Gema Cascos, Juan Diego Barea-Ramos, Ismael Montero-Fernández, Antonio Ruiz-Canales, Jesús Lozano, Daniel Martín-Vertedor
Publikováno v:
Foods, Vol 12, Iss 7, p 1377 (2023)
Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives were stuffed with flavoured hydrocolloids and submitted to different t
Externí odkaz:
https://doaj.org/article/4fa5b7cbbea2446db6a7aa222479152d
Autor:
Elísabet Martín-Tornero, Juan Diego Barea-Ramos, Jesús Lozano, Isabel Durán-Merás, Daniel Martín-Vertedor
Publikováno v:
Chemosensors, Vol 11, Iss 2, p 85 (2023)
The degradation process of virgin olive oil (VOO) is related to storage time and the type of storage container used. The aim of this work is to explore the evolution of the VOO quality stored in different container types over a defined storage period
Externí odkaz:
https://doaj.org/article/611015677e2e4cc28cb72e446f2c819e
Publikováno v:
Sensors, Vol 22, Iss 22, p 8654 (2022)
The roasting process is one of the critical points to obtain a product of the highest quality with certain sensorial properties including the aroma of coffee. Samples of coffee beans were roasted at different thermal treatment intensities with the ai
Externí odkaz:
https://doaj.org/article/aca2cd4ff9a346588e9b17860d3969bb
Autor:
Martín-Vertedor, Juan Diego Barea-Ramos, José Pedro Santos, Jesús Lozano, María José Rodríguez, Ismael Montero-Fernández, Daniel
Publikováno v:
Chemosensors; Volume 11; Issue 6; Pages: 342
Valencian paella is a world-famous dish that is originally from the Valencia Spanish region, in which rice is the basic ingredient along with others such as extra virgin olive oil, vegetables, seafood and/or meat. During the cooking process, the pael
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::5c372b0e0e130b830cc8ccf4d08ec4e1