Publicaciones en las que colabora con SALVADOR GARZA GARZA (23)

2014

  1. Effect of UV-Vis Photochemical Processing on Pear Juices from Six Different Varieties

    Food and Bioprocess Technology, Vol. 7, Núm. 1, pp. 84-92

  2. Modelling of patulin photo-degradation by a UV multi-wavelength emitting lamp

    Food Research International, Vol. 66, pp. 158-166

2013

  1. Effect of UV-Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties

    Food and Bioprocess Technology, Vol. 6, Núm. 8, pp. 2223-2229

2012

  1. Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins

    Journal of Food Engineering

2011

  1. Degradation of mandarin juice concentrates treated at high temperatures

    Journal of Food Process Engineering, Vol. 34, Núm. 3, pp. 682-696

  2. Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects

    Food Research International, Vol. 44, Núm. 6, pp. 1571-1579

  3. Ultraviolet processing of liquid food: A review. Part 2: Effects on microorganisms and on food components and properties

    Food Research International, Vol. 44, Núm. 6, pp. 1580-1588

2010

  1. Effect of temperature and concentration on the density of clarified pineapple juice

    International Journal of Food Properties, Vol. 13, Núm. 4, pp. 913-920

  2. Pardeamiento de zumos clarificados de limón tratados a altas temperaturas

    Scientia Agropecuaria, Vol. 1, Núm. 1, pp. 7-20

2009

  1. Flow behavior of clarified orange juice at low temperatures

    Journal of Texture Studies, Vol. 40, Núm. 4, pp. 445-456

  2. Inactivation of carboxypeptidase A and trypsin by UV-visible light

    Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 4, pp. 517-521

  3. Toxic effect of melanoidins from glucose-asparagine on trypsin activity

    Food and Chemical Toxicology, Vol. 47, Núm. 8, pp. 2071-2075

2008

  1. Inhibitory effect of melanoidins from glucose-asparagine on carboxypeptidases activity

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1277-1282

  2. Nonenzymatic browning of selected fruit juices affected by D-galacturonic acid

    International Journal of Food Science and Technology, Vol. 43, Núm. 5, pp. 908-914

2006

  1. Aspectos reológicos de zumos y purés de frutas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 370, pp. 81-91

2005

  1. Photochemical destruction of color compounds in fruit juices

    Journal of Food Engineering, Vol. 69, Núm. 2, pp. 155-160

2004

  1. Caracterización reológica de zumo clarificado de fresa a elevadas concentraciones

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 350, pp. 91-96

2000

  1. Kinetic models of non-enzymatic browning in apple puree

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 8, pp. 1162-1168

1999

  1. Kinetic models for colour changes in pear puree during heating at relatively high temperatures

    Journal of Food Engineering, Vol. 39, Núm. 4, pp. 415-422

  2. Non-enzymatic browning in peach puree during heating

    Food Research International, Vol. 32, Núm. 5, pp. 335-343