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Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigation.Novel maqui liquor using traditional pacharán processing.Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.).Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits.Total and inorganic arsenic in Iranian rice.Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.Volatile composition and sensory analysis of Italian gianduja torrone.Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice.A simple chemical free arsenic removal method for community water supply--a case study from West Bengal, India.Phosphogypsum chemistry under highly anoxic conditions.Pomegranate juice adulteration by addition of grape or peach juices.Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.Arsenic speciation in food and estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India.Essential and toxic elements in infant foods from Spain, UK, China and USA.Source of arsenic in licorice confectionery products.Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India.Bioactive compounds and sensory quality of black and white mulberries grown in Spain.Arsenic contents in Spanish infant rice, pureed infant foods, and rice.Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.Comparative post-harvest behaviour of traditional and virus-resistant Muchamiel tomatoes.Variability of phytochemical properties and content of bioactive compounds in Lonicera caerulea L. var. kamtschatica berries.Inorganic and total arsenic contents in rice-based foods for children with celiac disease.Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries.Phytoremediation assessment of Gomphrena globosa and Zinnia elegans grown in arsenic-contaminated hydroponic conditions as a safe and feasible alternative to be applied in arsenic-contaminated soils of the Bengal Delta.Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation.Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin.Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates.A Comparative Study Between Labeling and Reality: The Case of Phytochemical Composition of Commercial Pomegranate-Based Products.Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India.Insecticidal and repellent activities of the essential oil of Callistemon citrinus (Myrtaceae) against Callosobruchus maculatus (F.) (Coleoptera: Bruchidae).Technological aspects as the main impact on quality of quince liquors.Emissions of volatile aldehydes from heated cooking oilsPhytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica , Cydonia oblonga , and Ziziphus jujube )Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality StudiesAntioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. OrograndeEffects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji BerriesSensory Profile and Acceptability of HydroSOStainable Almonds
P50
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P50
description
hulumtues
@sq
researcher
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wetenschapper
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հետազոտող
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name
Ángel A Carbonell-Barrachina
@ast
Ángel A Carbonell-Barrachina
@en
Ángel A Carbonell-Barrachina
@es
Ángel A Carbonell-Barrachina
@nl
Ángel A Carbonell-Barrachina
@sl
type
label
Ángel A Carbonell-Barrachina
@ast
Ángel A Carbonell-Barrachina
@en
Ángel A Carbonell-Barrachina
@es
Ángel A Carbonell-Barrachina
@nl
Ángel A Carbonell-Barrachina
@sl
prefLabel
Ángel A Carbonell-Barrachina
@ast
Ángel A Carbonell-Barrachina
@en
Ángel A Carbonell-Barrachina
@es
Ángel A Carbonell-Barrachina
@nl
Ángel A Carbonell-Barrachina
@sl
P106
P1153
8594309600
P21
P31
P496
0000-0002-7163-2975
P569
2000-01-01T00:00:00Z