Publicaciones en colaboración con investigadores/as de Universidad Autónoma de Chihuahua (7)

2020

  1. High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548

  2. Impact of critical high-intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

    Journal of Food Processing and Preservation, Vol. 44, Núm. 3

  3. In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

    Innovative Food Science and Emerging Technologies, Vol. 66

2019

  1. In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose

    Food and Function, Vol. 10, Núm. 9, pp. 6110-6120

2017

  1. Methods for determining the antioxidant capacity of food constituents

    Fruit and Vegetable Phytochemicals: Chemistry and Human Health: Second Edition (Wiley Blackwell), pp. 803-816

2013

  1. Enzyme activity and colour changes in apple juice pasteurised thermally and by pulsed electric fields

    Acta Alimentaria, Vol. 42, Núm. 1, pp. 45-54

2007

  1. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

    Journal of Food Engineering, Vol. 83, Núm. 1, pp. 41-46