Publicacions en què col·labora amb GEMMA OMS OLIU (31)
2017
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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
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Carotenoids in Nonthermally Treated Fruit Juices
Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 637-642
2014
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Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
LWT, Vol. 59, Núm. 1, pp. 320-326
2012
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Fresh-Cut Fruits
Handbook of Fruits and Fruit Processing: Second Edition (Wiley-Blackwell), pp. 245-262
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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
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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
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Future trends in fresh-cut fruit and vegetable processing
Advances in Fresh-Cut Fruits and Vegetables Processing (CRC Press), pp. 377-386
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Pulsed light treatments for food preservation. A review
Food and Bioprocess Technology, Vol. 3, Núm. 1, pp. 13-23
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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
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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
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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
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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
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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
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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
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Recent developments in the use of modified atmosphere packaging for freshcut fruits and vegetables
Stewart Postharvest Review, Vol. 5, Núm. 4, pp. 1-11
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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
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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
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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
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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
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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