Carbonell-Barrachina ÁA - Search Results

1

Fermented beverage obtained from hydroSOStainable pistachios.

Sánchez-Bravo P, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Sendra E. Sánchez-Bravo P, et al. J Food Sci. 2020 Oct;85(10):3601-3610. doi: 10.1111/1750-3841.15408. Epub 2020 Sep 3. J Food Sci. 2020. PMID: 32882070

2

Comparative post-harvest behaviour of traditional and virus-resistant Muchamiel tomatoes.

Alonso A, García-Martínez S, Vázquez-Araújo L, Ruiz JJ, Carbonell-Barrachina AA. Alonso A, et al. J Sci Food Agric. 2010 Apr 30;90(6):1056-62. doi: 10.1002/jsfa.3920. J Sci Food Agric. 2010. PMID: 20355147

3

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).

Calín-Sánchez A, Martínez JJ, Vázquez-Araújo L, Burló F, Melgarejo P, Carbonell-Barrachina AA. Calín-Sánchez A, et al. J Sci Food Agric. 2011 Feb;91(3):586-92. doi: 10.1002/jsfa.4230. Epub 2010 Nov 22. J Sci Food Agric. 2011. PMID: 21218496

4

Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction.

Melgarejo P, Calín-Sánchez Á, Vázquez-Araújo L, Hernández F, Martínez JJ, Legua P, Carbonell-Barrachina ÁA. Melgarejo P, et al. J Food Sci. 2011 Jan-Feb;76(1):S114-20. doi: 10.1111/j.1750-3841.2010.01945.x. Epub 2011 Jan 6. J Food Sci. 2011. PMID: 21535709

5

Potential of Spanish sour-sweet pomegranates (cultivar C25) for the juice industry.

Carbonell-Barrachina AA, Calín-Sánchez A, Bagatar B, Hernández F, Legua P, Martínez-Font R, Melgarejo P. Carbonell-Barrachina AA, et al. Food Sci Technol Int. 2012 Apr;18(2):129-38. doi: 10.1177/1082013211414783. Epub 2012 Mar 13. Food Sci Technol Int. 2012. PMID: 22414932

6

Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters.

Andreu-Sevilla AJ, López-Nicolás JM, Carbonell-Barrachina AA, García-Carmona F. Andreu-Sevilla AJ, et al. J Food Sci. 2011 Jun-Jul;76(5):S347-53. doi: 10.1111/j.1750-3841.2011.02190.x. J Food Sci. 2011. PMID: 22417451

7

Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.).

Melgarejo P, Calín-Sánchez Á, Carbonell-Barrachina ÁA, Martínez-Nicolás JJ, Legua P, Martínez R, Hernández F. Melgarejo P, et al. J Sci Food Agric. 2014 Jan 15;94(1):85-94. doi: 10.1002/jsfa.6201. Epub 2013 Jun 24. J Sci Food Agric. 2014. PMID: 23633390

8

Pomegranate juice adulteration by addition of grape or peach juices.

Nuncio-Jáuregui N, Calín-Sánchez Á, Hernández F, Carbonell-Barrachina ÁA. Nuncio-Jáuregui N, et al. J Sci Food Agric. 2014 Mar 15;94(4):646-55. doi: 10.1002/jsfa.6300. Epub 2013 Jul 29. J Sci Food Agric. 2014. PMID: 23847043

9

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.

Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA. Kargozari M, et al. Meat Sci. 2014 May;97(1):104-14. doi: 10.1016/j.meatsci.2014.01.013. Epub 2014 Jan 26. Meat Sci. 2014. PMID: 24553492

10

Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation.

Carbonell-Barrachina ÁA, Memmi H, Noguera-Artiaga L, Gijón-López Mdel C, Ciapa R, Pérez-López D. Carbonell-Barrachina ÁA, et al. J Sci Food Agric. 2015 Nov;95(14):2866-73. doi: 10.1002/jsfa.7027. Epub 2014 Dec 17. J Sci Food Agric. 2015. PMID: 25428819

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