Publicaciones en las que colabora con Gloria Bobo García (15)

2024

  1. Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries

    Horticulturae, Vol. 10, Núm. 5

2022

  1. Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters

    Postharvest Biology and Technology, Vol. 186

2021

  1. An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions

    Innovative Food Science and Emerging Technologies, Vol. 73

  2. Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

    Journal of Food Processing and Preservation, Vol. 45, Núm. 12

  3. Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries

    Food Microbiology, Vol. 94

  4. Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)

    Journal of Food Processing and Preservation, Vol. 45, Núm. 6

2020

  1. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 5, pp. 403-412

  2. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

    International Journal of Food Microbiology, Vol. 334

2019

  1. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

    Journal of Food Processing and Preservation, Vol. 43, Núm. 2

  2. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

    International Journal of Food Science and Technology, Vol. 54, Núm. 3, pp. 634-640

2018

  1. Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 412-420

  2. Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

    Journal of Food Science and Technology, Vol. 55, Núm. 6, pp. 1973-1981

  3. Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

    International Journal of Gastronomy and Food Science, Vol. 13, pp. 134-139

2017

  1. Pome Fruit Juices

    Innovative Technologies in Beverage Processing (Wiley Blackwell), pp. 3-25

  2. Pome Fruit Juices

    INNOVATIVE TECHNOLOGIES IN BEVERAGE PROCESSING (JOHN WILEY & SONS LTD), pp. 3-25