Publications by authors named "Hanan Issa-Issa"

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Metabolomic approach to explore the chemical composition and health benefits of macroalgae: A comprehensive study of Palmaria palmata, Ascophyllum nodosum, and Chondrus crispus.
Natália Čmiková, Milena D Vukić, Nenad L Vukovic, Jaroslav Havlík, Hanán Issa-Issa

Food Chem· December 2025

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Exploring Ultrasound and Microwave-Assisted Accelerated Aging of Jerez Vinegar: Impacts on Phenolic, Volatile, Colorimetric, and Sensory Properties.
Reyhan Selin Uysal, Hanán Issa-Issa, Ángel A Carbonell-Barrachina, Esther Sendra

Foods· October 2025

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Multivariate analysis of chemical markers to distinguish "Ceylon" and "Cassia" cinnamon in the Spanish market.
Leontina Lipan, Marina Cano-Lamadrid, Hanán Issa-Issa, Carmen Muñoz, Francisca Hernández

Food Chem X· May 2025

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and : Two Wild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins.
Jesús Clemente-Villalba, Alessandra Fratianni, Hanán Issa-Issa, Giuseppe Ianiri, Francisca Hernández

Nutrients· July 2024

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Effect of Drying Methods on Chemical and Sensory Properties of Leaves.
Andrzej Kwaśnica, Natalia Pachura, Ángel A Carbonell-Barrachina, Hanán Issa-Issa, Dorota Szumny

Molecules· December 2023

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Chemistry behind Quality-Emission of Volatile Enantiomers from spp. Plant Tissue in Relationship to Odor Sensory Quality.
Jacek Łyczko, Anna Kiełtyka-Dadasiewicz, Hanán Issa-Issa, Mariusz Skrzyński, Renata Galek

Foods· May 2023

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Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives.
Nuchnicha Phaeon, Pisittinee Chapanya, Anutin Pattamasuwan, Hanán Issa-Issa, Leontina Lipan

Molecules· April 2023

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Consumer Profile and Drivers Influencing Consumer Behavior towards , a European Protected Naturally Sweet Red Wine.
Hanán Issa-Issa, Luis Noguera-Artiaga, María Mora, Ángel A Carbonell-Barrachina, David López-Lluch

Foods· November 2021

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Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince).
Hanán Issa-Issa, Marina Cano-Lamadrid, Ángel Calín-Sánchez, Aneta Wojdyło, Ángel A Carbonell-Barrachina

Foods· July 2020

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Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.
Hanán Issa-Issa, Gamze Guclu, Luis Noguera-Artiaga, David López-Lluch, Rafael Poveda

Food Chem· June 2020

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