Publicaciones (108) Publicaciones en las que ha participado algún/a investigador/a

2006

  1. Aspectos reológicos de zumos y purés de frutas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 370, pp. 81-91

  2. Chlorophyll and carotenoid profile and enzymatic activities (chlorophyllase and lipoxygenase) in olive drupes from the fruit-setting period to harvest time

    Journal of the American Society for Horticultural Science, Vol. 131, Núm. 5, pp. 593-600

  3. Comportamiento viscoelástico de pulpa de membrillo en función de la concentración de sólidos solubles

    Ciencia e Tecnologia de Alimentos, Vol. 26, Núm. 1, pp. 214-219

  4. Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention - A review

    Food Additives and Contaminants, Vol. 23, Núm. 4, pp. 398-410

  5. Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction

    European Journal of Lipid Science and Technology, Vol. 108, Núm. 1, pp. 19-27

  6. Effect of photoperiod and day-night temperatures simulating field conditions on growth and ochratoxin A production of Aspergillus carbonarius strains isolated from grapes

    Food Microbiology, Vol. 23, Núm. 7, pp. 622-627

  7. Effects of fungal interaction on ochratoxin A production by A. carbonarius at different temperatures and aw

    International Journal of Food Microbiology, Vol. 110, Núm. 2, pp. 160-164

  8. Effects of water activity and temperature on germination and growth profiles of ochratoxigenic Penicillium verrucosum isolates on barley meal extract agar

    International Journal of Food Microbiology, Vol. 106, Núm. 1, pp. 25-31

  9. Enrichment of refined olive oil with phenolic compounds: Evaluation of their antioxidant activity and their effect on the bitter index

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 16, pp. 6079-6088

  10. Enzyme recovery and effluents generated in the enzymatic peeling process of lemons

    Food Biotechnology, Vol. 20, Núm. 3, pp. 299-311

  11. Evaluation of growth quantification methods for modelling the growth of Penicillium expansum in an apple-based medium

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 10, pp. 1468-1474

  12. Impact of fungicides on Aspergillus carbonarius growth and ochratoxin a production on synthetic grape-like medium and on grapes

    Food Additives and Contaminants, Vol. 23, Núm. 10, pp. 1021-1029

  13. Improvement in the measurement of spectrophotometric data in the m-hydroxydiphenyl pectin determination methods

    Food Control, Vol. 17, Núm. 11, pp. 890-893

  14. Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 83, Núm. 8, pp. 683-690

  15. Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures

    Food Microbiology, Vol. 23, Núm. 8, pp. 753-756

  16. Kinetics of ochratoxin A production and accumulation by Aspergillus carbonarius on synthetic grape medium at different temperature levels

    Journal of Food Science, Vol. 71, Núm. 6, pp. M196-M200

  17. Mapping of Aspergillus Section Nigri in Southern Europe and Israel based on geostatistical analysis

    International Journal of Food Microbiology, Vol. 111

  18. Mycobiota and ochratoxin A producing fungi from Spanish wine grapes

    International Journal of Food Microbiology, Vol. 111

  19. Non-specificity of nutritional substrate for ochratoxin a production by isolates of Aspergillus ochraceus

    Food Microbiology, Vol. 23, Núm. 4, pp. 351-358

  20. Orange peel degradation and enzyme recovery in the enzymatic peeling process

    International Journal of Food Science and Technology, Vol. 41, Núm. 2, pp. 113-120