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Publications by José Ariza-Ortega
Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus Fruticosus Spp.) Juice
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Evaluación De La Información Nutrimental Del Etiquetado Del Yogurt Natural Y Griego
Educación y Salud Boletín Científico de Ciencias de la Salud del ICSa
Related publications
Element Composition, Total Phenolics and Antioxidant Activity of Wild and Cultivated Blackberry (Rubus Fruticosus L.) Fruits and Leaves During the Harvest Time
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Effect of Pre-Fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Synthesis of Long-Term Stable Gold Nanoparticles Benefiting From Red Raspberry (Rubus Idaeus) Strawberry (Fragaria Ananassa), and Blackberry (Rubus Fruticosus) ExtractsGold Ion Complexation and Investigation of Reaction Conditions
Effect of Flaxseed on the Fatty Acid Profile of Egg Yolk and Antioxidant Status of Their Neonatal Offspring in Huoyan Geese
Animal
Animal Science
Zoology
Physicochemical Characteristics and Fatty Acids Composition of Crude Oil Extracted From Blackberry (Rubus Glaucus Benth) Residues
Grasas y Aceites
Organic Chemistry
Food Science
Effect of Extraction Conditions on Phenolic Compounds From Blackberry Leaves Extracts
The Effect of Repeated Heating on Fatty Acid Profile of Beef and Spices of Rendang
International Journal on Advanced Science, Engineering and Information Technology
Agricultural
Engineering
Computer Science
Biological Sciences
The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals
Micropropagation of Rubus Spp.
Agricultural and Food Science
Food Science
