Argitalpenak (275) M.INMACULADA C. VIÑAS ALMENAR argitalpenak

2024

  1. High Added Value Products from Agroindustrial Residues: Study on Microfibrillated Cellulose for Food Applications

    Waste and Biomass Valorization

  2. Microbiological quality and safety of non-treated fresh and squeezed juices from supermarkets in Lleida, Spain

    International Journal of Food Science and Technology, Vol. 59, Núm. 7, pp. 4716-4722

  3. The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures

    Beverages, Vol. 10, Núm. 1

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

    Horticulturae, Vol. 10, Núm. 5

2023

  1. Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products

    Antibiotics, Vol. 12, Núm. 2

  2. Occurrence of Alicyclobacillus acidoterrestris in pasteurized and high hydrostatic pressure-treated fruit juices and isolates' characterization

    International Journal of Food Microbiology, Vol. 396

  3. Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP-1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity

    Food and Bioprocess Technology, Vol. 16, Núm. 4, pp. 804-823

2022

  1. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 13, pp. 5660-5669

  2. Exploring thermosonication as non-chemical disinfection technology for strawberries

    European Food Research and Technology, Vol. 248, Núm. 3, pp. 671-683

  3. 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

  4. Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices

    International Journal of Food Microbiology, Vol. 364

  5. Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid

    International Journal of Food Microbiology, Vol. 364

2021

  1. Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables

    Progress in Organic Coatings, Vol. 151

  2. 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

  3. 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

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

    Food Microbiology, Vol. 94

  5. Bacterial spore inactivation in orange juice and orange peel by ultraviolet-c light

    Foods, Vol. 10, Núm. 4

  6. Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples

    Food Packaging and Shelf Life, Vol. 27

  7. 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

  8. Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food

    Cultured Microalgae for the Food Industry: Current and Potential Applications (Elsevier), pp. 367-385