Publicaciones científicas

YNavarro-Martínez, P., Noguera-Artiaga, L., Sánchez-Bravo, P., Rosas-Burgos, E. C., Pérez-López, A. J., & Carbonell-Barrachina, Á. A. (2018). Development and characterization of liquors prepared with an underutilized citrus by-product, the peel. European Food Research and Technology, 1-10.

DOI: https://doi.org/10.1007/s00217-018-3138-9

Boussaa, F., Zaouay, F., Hernandez, F., Noguera-Artiaga, L., Carbonell-Barrachina, Á. A., Melgarejo, P., & Mars, M. (2018). Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi). South African Journal of Botany, 115, 170-178.

DOI: https://doi.org/10.1016/j.sajb.2018.01.016

Politowicz, J., Lech, K., Lipan, L., Figiel, A., & Carbonell-Barrachina, Á. A. (2018). Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. Journal of the Science of Food and Agriculture, 98(4), 1511-1521.

DOI: https://doi.org/10.1002/jsfa.8622

Cano-Lamadrid, M., Lech, K., Calín-Sánchez, Á., Rosas-Burgos, E. C., Figiel, A., Wojdyło, A., Wasilewska, M., & Carbonell-Barrachina, Á. A. (2018). Quality of pomegranate pomace as affected by drying method. Journal of Food Science and Technology, 55(3), 1074-1082.

DOI: https://doi.org/10.1007/s13197-017-3022-9

Politowicz, J., Lech, K., Sánchez-Rodríguez, L., Figiel, A., Szumny, A., Grubor, M., & Carbonell-Barrachina, Á. A. (2018). Volatile composition and sensory profile of oyster mushroom as affected by drying method. Drying Technology, 36(6), 685-696.

DOI: https://doi.org/10.1080/07373937.2016.1274903