Publicaciones en las que colabora con Gustavo V. Barbosa-Cánovas (19)

2011

  1. Nonthermal Processes as Hurdles with Selected Examples

    Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 406-427

  2. Use of Oscillating Magnetic Fields in Food Preservation

    Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 222-235

2005

  1. 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

2004

  1. Does high-intensity pulsed electric fields induce changes in enzymatic activity, protein conformation, and vitamin and flavor stability?

    Novel Food Processing Technologies (CRC Press), pp. 87-104

  2. Novel food processing technologies

    CRC Press, pp. 1-692

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

  2. Microbial and enzymatic changes in fruit juice induced by high-intensity pulsed electric fields

    Food Reviews International, Vol. 19, Núm. 3, pp. 253-273

  3. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments

    Journal of Dairy Science, Vol. 86, Núm. 3, pp. 697-703

  4. Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments

    Journal of Food Science, Vol. 68, Núm. 3, pp. 952-957

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. Milk processing by high intensity pulsed electric fields

    Trends in Food Science and Technology, Vol. 13, Núm. 6-7, pp. 195-204

  4. 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

1997

  1. Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields

    Journal of Food Process Engineering, Vol. 20, Núm. 4, pp. 317-336

  2. Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields

    Journal of Food Processing and Preservation, Vol. 21, Núm. 3, pp. 193-208

  3. La tècnica de conservació d'aliments per pulsacions elèctriques

    TECA: Tecnologia i Ciència dels Aliments, Vol. 1, Núm. 1, pp. 65-71

  4. Non-thermal food preservation: Pulsed electric fields

    Trends in Food Science and Technology, Vol. 8, Núm. 5, pp. 151-157

1996

  1. Inactivation of Escherichia coli and Bacillus subtilis suspended in pea soup using pulsed electric fields

    Journal of Food Processing and Preservation, Vol. 20, Núm. 6, pp. 501-510