Publicaciones en las que colabora con Ingrid Aguiló Aguayo (22)

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

2013

  1. Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

    Trends in Food Science and Technology, Vol. 29, Núm. 2, pp. 98-107

2012

  1. High-intensity pulsed electric field applications in fruit processing

    Advances in Fruit Processing Technologies (CRC Press), pp. 149-184

2011

  1. Pulsed electric fields to obtain safe and healthy shelf-stable liquid foods

    NATO Science for Peace and Security Series A: Chemistry and Biology, pp. 205-222

2010

  1. Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat

    Journal of Food Engineering, Vol. 100, Núm. 1, pp. 43-49

  2. Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 2, pp. 299-305

  3. 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

  4. High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice

    Journal of Food Science, Vol. 75, Núm. 7

  5. Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice

    LWT, Vol. 43, Núm. 6, pp. 897-902

  6. Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus)

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 8, pp. 5042-5049

  7. Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice

    European Food Research and Technology, Vol. 231, Núm. 4, pp. 509-517

  8. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric fieldand heat-processed tomato juices

    Journal of the Science of Food and Agriculture, Vol. 90, Núm. 10, pp. 1597-1604

2009

  1. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices

    Journal of Food Engineering, Vol. 92, Núm. 1, pp. 37-43

  2. 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

  3. Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields

    International Journal of Food Science and Technology, Vol. 44, Núm. 11, pp. 2268-2277

  4. 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

  5. Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice

    Journal of Food Science, Vol. 74, Núm. 8

  6. Estudio comparativo del efecto del tratamiento de zumo de tomate con pulsos eléctricos o calor sobre color, viscosidad y las enzimas relacionadas

    1er Congreso Tecnológico del Tomate para industria: 12-13 noviembre, Palacio de Congresos de Badajoz "Manuel Rojas"

  7. 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

2008

  1. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 599-606