Jesús Clemente-Villalba

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

Marina Cano‐Lamadrid, Ángel Calín‐Sánchez, Jesús Clemente-Villalba et al. · Foods · 2020 · 74 citations · Full text

How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

Marina Cano‐Lamadrid, Karolina Tkacz, Igor Piotr Turkiewicz et al. · Foods · 2020 · 20 citations · Full text

Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk

Jesús Clemente-Villalba, Marina Cano‐Lamadrid, Hanán Issa‐Issa et al. · LWT · 2020 · 18 citations

Food Chemistry, Sensory Science (Food Sensory Science), Volatile Composition +11

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

Débora Cerdá-Bernad, Jesús Clemente-Villalba, Estefanía Valero‐Cases et al. · Antioxidants · 2022 · 15 citations · Full text

Plant Analysis, Botany, Volatile Fraction +16

Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis

Jesús Clemente-Villalba, D. Ariza, José Miguel García-Garví et al. · European Food Research and Technology · 2020 · 10 citations

Food Ingredient, Engineering, Allergy +6