New Trends in the Use of Volatile Compounds in Food Packaging

by Ana Beltrán Sanahuja, Arantzazu Valdés García
Published 2021-03-01

Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds

by Arantzazu Valdés García, Nerea Juárez Serrano, Ana Beltrán Sanahuja, María Carmen Garrigós
Published 2020-07-01

Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile

by Arantzazu Valdés García, Salvador E. Maestre Pérez, Mikita Butsko, María Soledad Prats Moya, Ana Beltrán Sanahuja
Published 2020-07-01

Variability of Chemical Profile in Almonds (<i>Prunus dulcis</i>) of Different Cultivars and Origins

by Ana Beltrán Sanahuja, Salvador E. Maestre Pérez, Nuria Grané Teruel, Arantzazu Valdés García, María Soledad Prats Moya
Published 2021-01-01

Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (<i>Helianthus annuus</i>) under Normal and Accelerated Storage Conditions

by Arantzazu Valdés García, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas, María Carmen Garrigós
Published 2021-04-01

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

by Arantzazu Valdés García, Raquel Sánchez Romero, Adriana Juan Polo, Soledad Prats Moya, Salvador E. Maestre Pérez, Ana Beltrán Sanahuja
Published 2021-07-01

Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma

by Adriana Juan-Polo, Salvador E. Maestre Pérez, María Monedero Prieto, Ana María Tone, Carmen Sánchez Reig, Ana Beltrán Sanahuja
Published 2021-04-01