Sayas-Barberá E.
27
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2013 | 1 |
| 2014 | 3 |
| 2017 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia agraria | 2 |
| Ciencia de los alimentos | 2 |
| Ciencia de materiales | 1 |
| Ciencias Agrícolas | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Alimentación y bebidas | 2 |
| Microorganismos, hongos y algas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| RRAAE | 1 |
| Google Scholar | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Pérez-álvarez J.Á. | 5 |
| Martín-Sánchez A.M. | 5 |
| José Vilella-Esplá | 5 |
| Ciro-Gómez G.L. | 4 |
| Ben-Abda J. | 3 |
| Cherif S. | 1 |
| Kuri V. | 1 |
| Zapata-Montoya J.E. | 1 |
| J. Ben-Abda | 1 |
| J. Vilella Espla | 1 |
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Publicaciones del autor
Physicochemical and sensory characteristics of spreadable liver pâtés with annatto extract (Bixa orellana l.) and date palm co-products (phoenix dactylifera l.)
ArticleAbstract: Two novel ingbkp_redients were incorporated into spreadable liver pâtés to study their effect on phyPalabras claves:Annatto, Date co-products, Emulsion stability, Paté, Physicochemical properties, SENSORY PROPERTIESAutores:Ciro-Gómez G.L., José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.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:scopusEffect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté
ArticleAbstract: Dates are an interesting source of bioactive compounds, and coproducts from the date industry are ofPalabras claves:Annatto, Date coproducts, Lipid oxidation, Microbial parameters, PatéAutores:Ciro-Gómez G.L., José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E., Zapata-Montoya J.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