E-LIB Suche - Ergebnisse für: Abellán, Adela

1

Effect of Macro and Microalgae Addition on Nutritional, Phy..:

Muela, Teresa ; Abellán, Adela ; Bande-De León, Cindy..
Foods. 13 (2024) 11 - p. 1651 , 2024

Link: https://doi.org/10.3390/..

2

Effect of Overripening on the Physico-Chemical and Sensory ..:

Hernández Correas, Noelia ; Abellán, Adela ; Cayuela, José María..
Foods. 13 (2024) 10 - p. 1588 , 2024

Link: https://doi.org/10.3390/..

3

Influence of Pig Genetic Line and Salt Reduction on Peptide..:

Muñoz-Rosique, Beatriz ; Hernández-Correas, Noelia ; Abellán, Adela...
Foods. 12 (2023) 5 - p. 1022 , 2023

Link: https://doi.org/10.3390/..

4

Clotting and Proteolytic Activity of Freeze-Dried Crude Ext..:

Bande-De León, Cindy ; Buendía-Moreno, Laura ; Abellán, Adela...
Foods. 12 (2023) 12 - p. 2325 , 2023

Link: https://doi.org/10.3390/..

5

Bioactivities of Mealworm (Alphitobius diaperinus L.) Larva..:

Tejada, Luis ; Buendía-Moreno, Laura ; Hernández, Irene...
Biology. 11 (2022) 5 - p. 631 , 2022

Link: https://doi.org/10.3390/..

6

Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalb..:

Bueno-Gavilá, Estefanía ; Abellán, Adela ; Girón-Rodríguez, Francisco..
Foods. 10 (2021) 2 - p. 246 , 2021

Link: https://doi.org/10.3390/..

7

Development of an Iberian Chorizo Salted With a Combination..:

Tejada, Luis ; Buendía-Moreno, Laura ; Álvarez, Elisa...
Frontiers in Nutrition. 8 (2021) - p. , 2021

Link: https://doi.org/10.3389/..

8

Fatty Acids and Free Amino Acids Changes during Processing ..:

Salazar, Eva ; Cayuela, José Mª ; Abellán, Adela..
Foods. 9 (2020) 9 - p. 1170 , 2020

Link: https://doi.org/10.3390/..

9

Characterization of Proteolytic Activity of Artichoke (Cyna..:

Bueno-Gavilá, Estefanía ; Abellán, Adela ; Bermejo, María Soledad...
Animals. 10 (2020) 5 - p. 914 , 2020

Link: https://doi.org/10.3390/..

10

Nutritional and sensorial characteristics of zucchini (Cucu..:

Tejada, Luis ; Buendía-Moreno, Laura ; Villegas, Alba...
International Journal of Food Properties. 23 (2020) 1 - p. 1825-1833 , 2020

Link: https://doi.org/10.1080/..

11

Changes in proteolysis during the dry-cured processing of r..:

Abellán, Adela ; Salazar, Eva ; Vázquez, Javier..
LWT. 96 (2018) - p. 507-512 , 2018

Link: https://doi.org/10.1016/..

12

Dry‐cured loin from the native pig breed Chato murciano wit..:

Salazar, Eva ; Abellán, Adela ; Cayuela, José María..
European Journal of Lipid Science and Technology. 118 (2015) 5 - p. 744-752 , 2015

Link: https://doi.org/10.1002/..

13

Free amino acid content of goat's milk cheese made with ani..:

Abellán, Adela ; Cayuela, José María ; Pino, Antonio...
Journal of the Science of Food and Agriculture. 92 (2011) 8 - p. 1657-1664 , 2011

Link: https://doi.org/10.1002/..

14

Compositional characteristics of Murcia al Vino goat's chee..:

TEJADA, LUIS ; ABELLÁN, ADELA ; PRADOS, FRANCISCO.
International Journal of Dairy Technology. 61 (2008) 2 - p. 119-125 , 2008

Link: https://doi.org/10.1111/..

15

Kinetic characterization, thermal and pH inactivation study..:

SANTOS, Manuel Ballesta de los ; JACOBI, Sergio Streitenberger ; MIÑARRO, María de la Cruz Arcas...
Food Science and Technology. 40 (2020) suppl 1 - p. 273-279 , 2020

Link: https://doi.org/10.1590/..