Hanán Issa‐Issa

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón

Hanán Issa‐Issa, Gamze Güçlü, Luis Noguera‐Artiaga et al. · Food Chemistry · 2020 · 43 citations

Chemical Composition, Phenolic Composition, Organic Chemistry +3

Scheduling Regulated Deficit Irrigation with Leaf Water Potential of Cherry Tomato in Greenhouse and its Effect on Fruit Quality

Leontina Lipan, Hanán Issa‐Issa, Alfonso Moriana et al. · Agriculture · 2021 · 26 citations · Full text

Plant Physiology, Engineering, Botany +16

Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels

Salvador Castillo‐Gironés, Klaudia Masztalerz, Krzysztof Lech et al. · Journal of Food Processing and Preservation · 2021 · 21 citations

Drying Process, Nutrition, Food Analysis +16

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

Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period

Reyhan Selin Uysal, Hanán Issa‐Issa, Esther Sendra et al. · European Food Research and Technology · 2023 · 14 citations · Full text