Moringa oleifera : An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change von Trigo, Carla, Castelló, María Luisa, Ortolá, María Dolores, García-Mares, Francisco José, Desamparados Soriano, María

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Optimal design of an innovative microwave-based fluid heater von Alcañiz, Diego, Caccavale, Paolo, De Bonis, Maria Valeria, de los Reyes, Ruth, Ortolá, Maria Dolores, Ruocco, Gianpaolo

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Modeling of the soaking and drying stages for Senia‐type precooked rice von Vendrell Calatayud, Mario, Alcañiz Cosín, Diego, De los Reyes Cánovas, Ruth, Castelló Gómez, María Luisa, Ortolá Ortolá, María Dolores

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Combining sensory panels with Analytic Hierarchy Process (AHP) to assess nectarine and peach quality von Baviera-Puig, Amparo, García-Melón, Mónica, López-Cortés, Isabel, Ortolá, María Dolores

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Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures von Cervera-Chiner, Lourdes, Pageo, Sergio, Juan-Borrás, Marisol, García-Mares, Francisco José, Castelló, María Luisa, Ortolá, María Dolores

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Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods von Castelló, María Luisa, Sesé, Tomás, García-Mares, Francisco José, Juan-Borrás, María Del Sol, Ortolá, María Dolores

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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners von Rubio-Arraez, Susana, Capella, Juan Vicente, Castelló, María Luisa, Ortolá, María Dolores

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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly von Castelló, María Luisa, Ortolá, María Dolores, Benavent, Carme, Rubio-Arraez, Susana

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Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices von Trigo, Carla, Castelló, María Luisa, Ortolá, María Dolores

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Cost-Effective Implementation of a Temperature Traceability System Based on Smart RFID Tags and IoT Services von Urbano, Oscar, Perles, Angel, Pedraza, Cesar, Rubio-Arraez, Susana, Castelló, María Luisa, Ortola, María Dolores, Mercado, Ricardo

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Astringent and non‐astringent persimmon cremogenates made with different thickeners von Taboada, Damián, García‐Hernández, Jorge, Ortolá, María Dolores, Castelló, María Luisa

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Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours von Ortolá, María Dolores, Martínez‐Catalá, Miguel, Yuste Del Carmen, Alberto, Castelló, María Luisa

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Proposal of a New Orange Selection Process Using Sensory Panels and AHP von Baviera-Puig, Amparo, García-Melón, Mónica, Ortolá, María Dolores, López-Cortés, Isabel

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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins? von Castelló, María Luisa, Echevarrías, Andrea, Rubio‐Arraez, Susana, Ortolá, María Dolores

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Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index von Baviera‐Puig, Amparo, López‐Cortés, Isabel, Ortolá, María Dolores, Buitrago‐Vera, Juan

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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products von Peris, Miguel, Rubio-Arraez, Susana, Castelló, María Luisa, Ortolá, María Dolores

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Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment von Igual, Marta, Castelló, María Luisa, Ortolá, María Dolores, Andrés, Ana

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Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade von Rubio-Arraez, Susana, Sahuquillo, Sergio, Capella, Juan Vicente, Ortolá, María Dolores, Castelló, María Luisa

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Statement of Peer Review von Claudia M. Haros, Loreto A. Muñoz, María Dolores Ortolá

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Preface of the V International Conference la ValSe-Food and VIII Symposium Chia-Link von Claudia M. Haros, Loreto A. Muñoz, María Dolores Ortolá

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