Ben-Abda J.
22
Coauthors
4
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2012 | 1 |
| 2013 | 1 |
| 2014 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia agraria | 3 |
| Ciencias Agrícolas | 2 |
| Ciencia de materiales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Alimentación y bebidas | 2 |
| Huertos, frutas, silvicultura | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| RRAAE | 1 |
| Google Scholar | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Pérez-álvarez J.Á. | 4 |
| José Vilella-Esplá | 4 |
| Martín-Sánchez A.M. | 3 |
| Sayas-Barberá E. | 3 |
| Ciro-Gómez G.L. | 2 |
| Cherif S. | 1 |
| Kuri V. | 1 |
| Jarraya R. | 1 |
| Del Río M.A. | 1 |
| J. Ben-Abda | 1 |
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Publicaciones del autor
Effect of high carbon dioxide treatment on stored 'Deglet Nour' date fruit quality
Conference ObjectAbstract: The effect of high carbon dioxide (CO2) treatment, as an alternative of methyl bromide, on 'Deglet NPalabras claves:Phoenix dactylifera L., postharvest, QualityAutores:Ben-Abda J., Del Río M.A., Jarraya R., José Vilella-Esplá, Pérez-álvarez J.Á.Fuentes:scopusDate palm by-products as a new ingbkp_redient for the meat industry: Application to pork liver pâté
ArticleAbstract: Date palm is an interesting source of bioactive compounds that could be used as ingbkp_redient in mePalabras claves:Date palm by-products, Lipid oxidation, Paté, physicochemical parameters, Pigment oxidationAutores:Ben-Abda J., Ciro-Gómez G.L., José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.Fuentes:scopusCharacterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use
ArticleAbstract: The nutritive, physicochemical and technological characteristics of several intermediate food producPalabras claves:Blanching, Co-products, Date palm, Intermediate food products, Technological propertiesAutores:Ben-Abda J., Cherif S., José Vilella-Esplá, Kuri V., Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.Fuentes:scopusInfluence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system
ArticleAbstract: Date palm co-products are a source of bioactive compounds that could be used as a new ingbkp_redientPalabras claves:Date palm co-products, Dry-cured sausage, Lipid oxidation, Paprika added, physicochemical parameters, RipeningAutores:Ben-Abda J., Ciro-Gómez G.L., J. Ben-Abda, J. Vilella Espla, José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.Fuentes:rraaescopus