Publicaciones en las que colabora con ALBERTO IBARZ RIBAS (42)

2015

  1. Use of response surface methodology to describe the combined effect of temperature and fiber on the rheological properties of orange juice

    Journal of Texture Studies, Vol. 46, Núm. 2, pp. 67-73

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. Juice processing: Quality, safety and value-added opportunities

    CRC Press, pp. 1-372

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

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

  4. Squeezing Fruits in the Second Decade of the Twenty-First Century: The current situation of the juice industry

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 1-12

  5. Ultraviolet in Food Preservation and Processing

    Conventional and Advanced Food Processing Technologies (Wiley Blackwell), pp. 411-436

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

  2. Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones

    Journal of Food Engineering, Vol. 119, Núm. 3, pp. 655-659

  3. Enzymatic peeling and discoloration of Red Bartlett pears

    International Journal of Food Science and Technology, Vol. 48, Núm. 3, pp. 636-641

  4. Flow behavior of clarified pear and apple juices at subzero temperatures

    Journal of Food Processing and Preservation, Vol. 37, Núm. 2, pp. 133-138

  5. Inactivation of Peroxidase by Ultraviolet-Visible Irradiation: Effect of pH and Melanoidin Content

    Food and Bioprocess Technology, Vol. 6, Núm. 12, pp. 3627-3633

  6. Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties

    Food and Bioprocess Technology, Vol. 6, Núm. 9, pp. 2342-2352

  7. Protective Effect of Melanoidins from Fructose-Glutamic Acid on Polyphenol Oxidase Inactivation by Ultraviolet-Visible Irradiation

    Food and Bioprocess Technology, Vol. 6, Núm. 11, pp. 3290-3294

  8. UV-vis irradiation: An alternative to reduce SO2 in white wines?

    LWT, Vol. 51, Núm. 1, pp. 59-64

  9. Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule

    Food and Bioprocess Technology, Vol. 6, Núm. 3, pp. 839-843

2012

  1. Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties

    International Journal of Food Science and Technology, Vol. 47, Núm. 10, pp. 2158-2164

  2. Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential

    Food and Bioprocess Technology, Vol. 5, Núm. 7, pp. 2921-2927

  3. Effect of UV-vis irradiation of must on cabernet Franc and Xarel·lo wines chemical quality

    International Journal of Food Science and Technology, Vol. 47, Núm. 9, pp. 2015-2020

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

    Journal of Food Engineering

  5. Influence of fresh and processed fruit quality attributes on peach purée consistency index

    LWT, Vol. 45, Núm. 2, pp. 123-131