- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
![Foto de Ingrid](/img/nophoto.png)
Ingrid
Aguiló Aguayo
Publicaciones en las que colabora con Ingrid Aguiló Aguayo (60)
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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Exploring thermosonication as non-chemical disinfection technology for strawberries
European Food Research and Technology, Vol. 248, Núm. 3, pp. 671-683
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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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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Progress in Organic Coatings, Vol. 151
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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 ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
Food Packaging and Shelf Life, Vol. 27
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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
2019
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Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves
International Journal of Food Microbiology, Vol. 297, pp. 11-20
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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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Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 387-394
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Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
Scientia Horticulturae, Vol. 249, pp. 110-119
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Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 4, pp. 271-281
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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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Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
LWT, Vol. 115
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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