Publicaciones en las que colabora con Joaquín Giner Seguí (11)

2017

  1. Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light

    Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 266-274

2009

  1. Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields

    Journal of Food Engineering, Vol. 95, Núm. 3, pp. 446-452

2006

  1. New kinetic approach to the evolution of polygalacturonase (EC 3.2.1.15) activity in a commercial enzyme preparation under pulsed electric fields

    Journal of Food Science, Vol. 71, Núm. 6

2005

  1. Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruits

    European Food Research and Technology, Vol. 221, Núm. 1-2, pp. 119-124

  2. Models in a Bayesian framework for inactivation of pectinesterase in a commercial enzyme formulation by pulsed electric fields

    European Food Research and Technology, Vol. 221, Núm. 3-4, pp. 255-264

  3. Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: Comparison of inactivation kinetic models

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 10, pp. 1613-1621

2003

  1. Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields

    European Food Research and Technology, Vol. 217, Núm. 1, pp. 43-48

2002

  1. Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens

    Journal of Dairy Science, Vol. 85, Núm. 1, pp. 19-27

  2. Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields

    Journal of Food Science, Vol. 67, Núm. 4, pp. 1467-1472

  3. Procesado de leche mediante aplicación de pulsos eléctricos de alta intensidad de campo (Revisión)

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 334, pp. 95-104

2000

  1. Inhibition of tomato (Licopersicon esculentum mill.) pectin methylesterase by pulsed electric fields

    Innovative Food Science and Emerging Technologies, Vol. 1, Núm. 1, pp. 57-67