Publicaciones en las que colabora con A. Robert Marsellés Fontanet (19)

2023

  1. Non-Thermal Processing Technologies

    Food Safety Management: a Practical Guide for the Food Industry, Second Edition (Elsevier), pp. 421-437

2016

  1. Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 206-215

2014

  1. Emerging nonthermal technologies in fruit juice processing

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 217-235

  2. Enzymatic Inactivation by Pulsed Electric Fields

    Emerging Technologies for Food Processing (Elsevier), pp. 155-168

  3. Food Safety Aspects of Pulsed Electric Fields

    Emerging Technologies for Food Processing (Elsevier), pp. 169-178

2013

  1. A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice

    Food and Bioprocess Technology, Vol. 6, Núm. 4, pp. 978-987

2012

  1. Juice preservation by pulsed electric fields

    Stewart Postharvest Review, Vol. 8, Núm. 2, pp. 1-4

2009

  1. Optimising the inactivation of grape juice spoilage organisms by pulse electric fields

    International Journal of Food Microbiology, Vol. 130, Núm. 3, pp. 159-165

2008

  1. Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 469-476

  2. Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 401-408

  3. Study of the alcoholic fermentation of must stabilized by pulsed electric fields - effect of SO2

    Progress in Food Chemistry, pp. 73-104

2007

  1. Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

    Food Control, Vol. 18, Núm. 5, pp. 473-479

  2. Grape Juice

    Handbook of Fruits and Fruit Processing (Blackwell Publishing), pp. 421-437

  3. Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

    Food Chemistry, Vol. 103, Núm. 3, pp. 771-777

  4. Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice

    Journal of Food Engineering, Vol. 83, Núm. 3, pp. 452-462

2006

  1. Mostos: efecto de diferentes tratamientos de esterilización sobre el contenido de ácidos grasos y aminoácidos del mosto

    Tecnología del vino: tratamientos y equipos para viticultura y enología, Núm. 33, pp. 44-50

2005

  1. Aplicación de pulsos de alta intensidad de campo parra la observación de alimentos (I): ingeniería y modelización del proceso

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 364, pp. 76-85

  2. Aplicación de pulsos eléctricos de alta intensidad de campo para la conservación de alimentos (II): efectos sobre los microorganismos, enzimas y otros componentes de los alimentos

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 364, pp. 86-101

  3. High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems

    Journal of Food Engineering, Vol. 69, Núm. 3, pp. 317-323