2001/SGR /00310
Grup de Tecnologia de productes vegetals (TPV-CeRTA)
Publicaciones (108) Publicaciones en las que ha participado algún/a investigador/a
2006
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Aspectos reológicos de zumos y purés de frutas
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 370, pp. 81-91
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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
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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
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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
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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
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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
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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
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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
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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
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Enzyme recovery and effluents generated in the enzymatic peeling process of lemons
Food Biotechnology, Vol. 20, Núm. 3, pp. 299-311
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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
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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
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Improvement in the measurement of spectrophotometric data in the m-hydroxydiphenyl pectin determination methods
Food Control, Vol. 17, Núm. 11, pp. 890-893
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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
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Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures
Food Microbiology, Vol. 23, Núm. 8, pp. 753-756
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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
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Mapping of Aspergillus Section Nigri in Southern Europe and Israel based on geostatistical analysis
International Journal of Food Microbiology, Vol. 111
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Mycobiota and ochratoxin A producing fungi from Spanish wine grapes
International Journal of Food Microbiology, Vol. 111
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Non-specificity of nutritional substrate for ochratoxin a production by isolates of Aspergillus ochraceus
Food Microbiology, Vol. 23, Núm. 4, pp. 351-358
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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