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Food Chemistry, ISSN 0308-8146, 10/2019, Volume 295, pp. 630 - 636
This work aimed to evaluate the effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against The antifungal efficacy of these... 
Oregano | Oil-in-water nanoemulsions | Essential oil | Sauces | Clove | Salad dressings
Journal Article
Journal Article
Food Control, ISSN 0956-7135, 09/2016, Volume 67, pp. 171 - 176
A simple protocol for the extraction of vanillin and ethyl vanillin in cocoa powders, followed by analyte quantification using HPLC, has been proposed in this... 
Artificial flavoring | Flavor enhancer addition | Cocoa quality control | PHASES | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | CHOCOLATE | PERFORMANCE LIQUID-CHROMATOGRAPHY | GC-MS | PRODUCTS | COUMARIN | CAPILLARY-ELECTROPHORESIS | EXTRACT | Cocoa | Analysis | High performance liquid chromatography | Flavoring essences | Safety and security measures | Food
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 10/2016, Volume 72, pp. 351 - 360
In this work, we have studied the ability of a mesoporous silica support loaded with folic acid and functionalized with amines ( to modulate the... 
Enrichment | Yoghurt | Bioaccessibility | Folic acid | Smart delivery system | SURVIVAL | SUPPLEMENTS | BIFIDOBACTERIA | FOOD SCIENCE & TECHNOLOGY | VIABILITY | DELIVERY | NANOPARTICLES | DISSOLUTION | REFRIGERATED STORAGE | DISEASE | FOLATE | Bacteria | Hydrogen-ion concentration | Silica
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 10/2017, Volume 211, pp. 22 - 29
This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physico-chemical traits and sensory quality to commercial smoked trout.... 
NaCl | Shelf life | Trout | KCl | Water vapour permeable bags | Smoke flavouring | STORAGE | QUALITY | FOOD SCIENCE & TECHNOLOGY | REPLACEMENT | ENGINEERING, CHEMICAL | VAPOR PERMEABLE BAGS | COD | SALMON SALMO-SALAR | Product introduction | Fish as food
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2018, Volume 98, Issue 7, pp. 2721 - 2728
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 05/2017, Volume 78, pp. 265 - 272
The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used... 
Natural agents | Cinnamaldehyde | Strawberry jam | Preservation | Oil-in-water emulsions | LISTERIA-MONOCYTOGENES | SPOILAGE | PLANT | ESSENTIAL OILS | FOOD SCIENCE & TECHNOLOGY | ANTIBACTERIAL | EUGENOL | Fungi | Polysaccharides | Aldehydes
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 06/2016, Volume 179, pp. 19 - 27
The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at... 
Liquid smoke | Smoke-flavoured cod | Water vapour permeable bags | Salting | Smoking | REGRESSION | FISH PRODUCTS | GADUS-MORHUA | FOOD SCIENCE & TECHNOLOGY | SENSORY QUALITY | PARAMETERS | ENGINEERING, CHEMICAL | TEMPERATURE | KINETICS | SALMON SALMO-SALAR | PROCESS YIELD | ATLANTIC SALMON | Fishes | Analysis | Methods | Bags | Salmon | Moisture content | Fish | Exudation | Evaporation | Vapour | Optimization
Journal Article
Food Research International, ISSN 0963-9969, 01/2011, Volume 44, Issue 1, pp. 331 - 337
Journal Article
Journal Article
Food Control, ISSN 0956-7135, 11/2017, Volume 81, pp. 181 - 188
Essential oils and their main compounds have been studied in-depth for their antifungal properties against a wide variety of microorganisms. However, the... 
Antifungal activity | Strawberry jam | Mesoporous silica support | Thymol | Eugenol | IN-VITRO | ESSENTIAL OILS | PARTICLES | FOOD SCIENCE & TECHNOLOGY | GROWTH | MEDIA | FOOD | Phenols | Silica | Antifungal agents
Journal Article