Showing 1 - 11 results of 11 for search 'Arantzazu Valdés García', query time: 0.05s Refine Results
  1. 1
    New Trends in the Use of Volatile Compounds in Food Packaging

    New Trends in the Use of Volatile Compounds in Food Packaging by Ana Beltrán Sanahuja, Arantzazu Valdés García

    Published 2021-03-01
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  2. 2
    Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds

    Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds by Arantzazu Valdés García, Nerea Juárez Serrano, Ana Beltrán Sanahuja, María Carmen Garrigós

    Published 2020-07-01
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  3. 3
    Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

    Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications by Arantzazu Valdés García, Olga B. Álvarez-Pérez, Romeo Rojas, Cristobal N. Aguilar, María Carmen Garrigós

    Published 2020-09-01
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  4. 4
    Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

    Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel by Jorge Trujillo Sánchez, Arantzazu Valdés García, Antonio Martínez-Abad, Francisco Vilaplana, Alfonso Jiménez, María Carmen Garrigós

    Published 2020-09-01
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  5. 5
    Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile

    Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile by Arantzazu Valdés García, Salvador E. Maestre Pérez, Mikita Butsko, María Soledad Prats Moya, Ana Beltrán Sanahuja

    Published 2020-07-01
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  6. 6
    Optimization of Volatile Compounds Extraction from Industrial Celery (<i>Apium graveolens</i>) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

    Optimization of Volatile Compounds Extraction from Industrial Celery (<i>Apium graveolens</i>) By-Products by Using Response Surface Methodology and Study of Their Potential as Ant... by Ana Beltrán Sanahuja, Mercedes Ponce Landete, María Isabel Domingo Martínez, María Soledad Prats Moya, Arantzazu Valdés García

    Published 2021-11-01
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  7. 7
    Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (<i>Helianthus annuus</i>) under Normal and Accelerated Storage Conditions

    Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (<i>Helianthus annuus</i>) under Normal and Accelerated Storage Conditions by Arantzazu Valdés García, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas, María Carmen Garrigós

    Published 2021-04-01
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  8. 8
    Variability of Chemical Profile in Almonds (<i>Prunus dulcis</i>) of Different Cultivars and Origins

    Variability of Chemical Profile in Almonds (<i>Prunus dulcis</i>) of Different Cultivars and Origins by Ana Beltrán Sanahuja, Salvador E. Maestre Pérez, Nuria Grané Teruel, Arantzazu Valdés García, María Soledad Prats Moya

    Published 2021-01-01
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  9. 9
    Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

    Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources by Arantzazu Valdés García, María Isabel Domingo Martínez, Mercedes Ponce Landete, María Soledad Prats Moya, Ana Beltrán Sanahuja

    Published 2021-11-01
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  10. 10
    Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

    Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification by Arantzazu Valdés García, Raquel Sánchez Romero, Adriana Juan Polo, Soledad Prats Moya, Salvador E. Maestre Pérez, Ana Beltrán Sanahuja

    Published 2021-07-01
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  11. 11
    Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

    Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures by Ana Beltrán Sanahuja, Rafaela Pesci de Almeida, Kilian-Anja Igler Marí, Marina Cano Lamadrid, Arantzazu Valdés García, Esther Sendra Nadal

    Published 2023-12-01
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