- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
![Foto de Gloria](/img/nophoto.png)
Gloria
Bobo García
Publicaciones en las que colabora con Gloria Bobo García (16)
2024
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Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries
Horticulturae, Vol. 10, Núm. 5
2022
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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
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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
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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
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Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
Food Microbiology, Vol. 94
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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
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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
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Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry
International Journal of Food Microbiology, Vol. 334
2019
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Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products
Journal of Food Processing and Preservation, Vol. 43, Núm. 2
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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
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Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
Innovative Food Science and Emerging Technologies, Vol. 52, pp. 197-212
2018
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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
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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
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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
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Pome Fruit Juices
Innovative Technologies in Beverage Processing (Wiley Blackwell), pp. 3-25
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Pome Fruit Juices
INNOVATIVE TECHNOLOGIES IN BEVERAGE PROCESSING (JOHN WILEY & SONS LTD), pp. 3-25