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Recent Patents on Food, Nutrition & Agriculture
|
May 19, 2012
Strategies for the preparation and concentration of mushroom aromatic products
Ana Villares, Eva Guillamon, Laura Mateo-Vivaracho, et al.
Recent Patents on Food, Nutrition & Agriculture
|
August 18, 2011
Use of modified atmosphere packaging to preserve mushroom quality during storage
Irene Palacios, Carlos Moro, Miguel Lozano, et al.
Foods (Basel, Switzerland)
|
January 11, 2024
Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
Matilde D'Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, et al.
Food Chemistry
|
June 22, 2026
Inclusion of high-pressure-treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing
Ana Isabel Andrés, M Jesús Martín-Mateos, Matilde D'Arrigo, et al.
Fitoterapia
|
June 17, 2010
Edible mushrooms: role in the prevention of cardiovascular diseases
Eva Guillamón, Ana García-Lafuente, Miguel Lozano, et al.
Foods (Basel, Switzerland)
|
March 13, 2024
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón")
Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D'Arrigo, et al.
Foods (Basel, Switzerland)
|
June 10, 2023
David Pérez-Boto, Matilde D'Arrigo, Ana García-Lafuente, et al.
Food Microbiology
|
September 20, 2020
Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities
Matilde D'Arrigo, Laura Mateo-Vivaracho, Eva Guillamón, et al.
Foods (Basel, Switzerland)
|
October 16, 2024
Dry-Cured Sausages "Salchichón" Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)
Matilde D'Arrigo, María Jesús Petrón, Jonathan Delgado-Adámez, et al.
Foods (Basel, Switzerland)
|
February 26, 2025
Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with <i>Brassica</i> By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Matilde D'Arrigo, Jonathan Delgado-Adámez, Jesús J García-Parra, et al.
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Search research articles
Search
Showing results (1-10 of 10) with videos related to
Sort By:
Page
of 1
Recent Patents on Food, Nutrition & Agriculture
|
May 19, 2012
Strategies for the preparation and concentration of mushroom aromatic products
Ana Villares, Eva Guillamon, Laura Mateo-Vivaracho, et al.
Recent Patents on Food, Nutrition & Agriculture
|
August 18, 2011
Use of modified atmosphere packaging to preserve mushroom quality during storage
Irene Palacios, Carlos Moro, Miguel Lozano, et al.
Foods (Basel, Switzerland)
|
January 11, 2024
Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
Matilde D'Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, et al.
Food Chemistry
|
June 22, 2026
Inclusion of high-pressure-treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing
Ana Isabel Andrés, M Jesús Martín-Mateos, Matilde D'Arrigo, et al.
Fitoterapia
|
June 17, 2010
Edible mushrooms: role in the prevention of cardiovascular diseases
Eva Guillamón, Ana García-Lafuente, Miguel Lozano, et al.
Foods (Basel, Switzerland)
|
March 13, 2024
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón")
Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D'Arrigo, et al.
Foods (Basel, Switzerland)
|
June 10, 2023
David Pérez-Boto, Matilde D'Arrigo, Ana García-Lafuente, et al.
Food Microbiology
|
September 20, 2020
Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities
Matilde D'Arrigo, Laura Mateo-Vivaracho, Eva Guillamón, et al.
Foods (Basel, Switzerland)
|
October 16, 2024
Dry-Cured Sausages "Salchichón" Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)
Matilde D'Arrigo, María Jesús Petrón, Jonathan Delgado-Adámez, et al.
Foods (Basel, Switzerland)
|
February 26, 2025
Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with <i>Brassica</i> By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Matilde D'Arrigo, Jonathan Delgado-Adámez, Jesús J García-Parra, et al.
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of 1