Publicaciones en las que colabora con GEMMA OMS OLIU (31)

2017

  1. Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

    Food Engineering Reviews, Vol. 9, Núm. 3, pp. 213-225

2015

  1. Carotenoids in Nonthermally Treated Fruit Juices

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 637-642

2014

  1. Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado

    LWT, Vol. 59, Núm. 1, pp. 320-326

2012

  1. Fresh-Cut Fruits

    Handbook of Fruits and Fruit Processing: Second Edition (Wiley-Blackwell), pp. 245-262

  2. Stability of health-related compounds in plant foods through the application of non thermal processes

    Trends in Food Science and Technology, Vol. 23, Núm. 2, pp. 111-123

2010

  1. Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)

    Postharvest Biology and Technology, Vol. 56, Núm. 3, pp. 216-222

  2. Future trends in fresh-cut fruit and vegetable processing

    Advances in Fresh-Cut Fruits and Vegetables Processing (CRC Press), pp. 377-386

  3. Pulsed light treatments for food preservation. A review

    Food and Bioprocess Technology, Vol. 3, Núm. 1, pp. 13-23

  4. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

    Postharvest Biology and Technology, Vol. 57, Núm. 3, pp. 139-148

2009

  1. Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments

    LWT, Vol. 42, Núm. 4, pp. 813-818

  2. Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6603-6610

  3. Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions

    International Journal of Food Science and Technology, Vol. 44, Núm. 5, pp. 900-909

  4. Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

    Food Chemistry, Vol. 115, Núm. 4, pp. 1312-1319

  5. Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat

    Food Chemistry, Vol. 116, Núm. 1, pp. 59-65

  6. Recent developments in the use of modified atmosphere packaging for freshcut fruits and vegetables

    Stewart Postharvest Review, Vol. 5, Núm. 4, pp. 1-11

  7. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: A review

    International Journal of Food Science and Technology, Vol. 44, Núm. 5, pp. 875-889

  8. Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

    Journal of Food Engineering, Vol. 95, Núm. 1, pp. 99-105

2008

  1. Antioxidant content of fresh-cut pears stored in high-O 2 active packages compared with conventional low- O 2 active and passive modified atmosphere packaging

    Journal of Agricultural and Food Chemistry

  2. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

    Postharvest Biology and Technology, Vol. 50, Núm. 1, pp. 87-94

  3. Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

    Food Control, Vol. 19, Núm. 2, pp. 191-199