Publicaciones en las que colabora con Angel Sobrino López (17)

2012

  1. Pulsed Electric Field Processing

    Handbook of Food Safety Engineering (Wiley-Blackwell), pp. 603-626

  2. Pulsed Electric Field Processing of Fluid Foods

    Novel Thermal And Non-Thermal Technologies For Fluid Foods (Elsevier Inc.), pp. 63-108

2011

  1. Combination of Pulsed Electric Fields with Other Preservation Techniques

    Food and Bioprocess Technology, Vol. 4, Núm. 6, pp. 954-968

  2. Pulsed Electric Field Processing of Fluid Foods

    Novel Thermal and Non-Thermal Technologies for Fluid Foods (Elsevier), pp. 63-108

2010

  1. Review: Potential of high-intensity pulsed electric field technology for milk processing

    Food Engineering Reviews, Vol. 2, Núm. 1, pp. 17-27

2009

  1. Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice

    Food Microbiology, Vol. 26, Núm. 5, pp. 491-496

  2. Inactivation of listeria monocytogenes, salmonella enteritidis and escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compounds

    Journal of Food Quality, Vol. 32, Núm. 5, pp. 539-565

  3. The effect of adding antimicrobial peptides to milk inoculated with Staphylococcus aureus and processed by high-intensity pulsed-electric field

    Journal of Dairy Science, Vol. 92, Núm. 6, pp. 2514-2523

  4. Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut "fuji" apples by inactivation of listeria monocytogenes, salmonella enteritidis and Escherichia Coli O157:H7

    Journal of Food Safety, Vol. 29, Núm. 2, pp. 236-252

2008

  1. Enhanced bactericidal effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against Salmonella enterica in apple juice

    International Journal of Food Microbiology, Vol. 128, Núm. 2, pp. 244-249

  2. Enhancing the lethal effect of high-intensity pulsed electric field in milk by antimicrobial compounds as combined hurdles

    Journal of Dairy Science, Vol. 91, Núm. 5, pp. 1759-1768

  3. Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 455-462

  4. Use of nisin and other bacteriocins for preservation of dairy products

    International Dairy Journal, Vol. 18, Núm. 4, pp. 329-343

2007

  1. Shelf-life extension of fresh-cut "Fuji" apples at different ripeness stages using natural substances

    Postharvest Biology and Technology, Vol. 45, Núm. 2, pp. 265-275

2006

  1. Browning inhibition in fresh-cut 'Fuji' apple slices by natural antibrowning agents

    Journal of Food Science, Vol. 71, Núm. 1

  2. Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin

    Journal of Food Protection, Vol. 69, Núm. 2, pp. 345-353

  3. High-intensity pulsed electric field variables affecting Staphylococcus aureus inoculated in milk

    Journal of Dairy Science, Vol. 89, Núm. 10, pp. 3739-3748