Publicaciones en colaboración con investigadores/as de Universitat de Barcelona (44)

2021

  1. Care and treatments related to intensive care unit–acquired muscle weakness: A cohort study

    Australian Critical Care, Vol. 34, Núm. 5, pp. 435-445

  2. Impact of novel technologies on virgin olive oil processing, consumer acceptance, and the valorization of olive mill wastes

    Antioxidants, Vol. 10, Núm. 3, pp. 1-19

  3. PbSRT1 and PbSRT2 regulate pear growth and ripening yet displaying a species-specific regulation in comparison to other Rosaceae spp.

    Plant Science, Vol. 308

  4. The front labelling of food: Nutritional traffic lights, nutri-score and others

    European Food and Feed Law Review, Vol. 16, Núm. 2, pp. 104-111

2018

  1. Vitamin D deficiency is associated with poorer satisfaction with diabetes-related treatment and quality of life in patients with type 2 diabetes: A cross-sectional study

    Health and Quality of Life Outcomes, Vol. 16, Núm. 1

2014

  1. Entrapment in polymeric material of resting cells of Aspergillus flavus with lipase activity. Application to the synthesis of ethyl laurate

    RSC Advances, Vol. 4, Núm. 72, pp. 38418-38424

2013

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

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

  2. Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

    Food Chemistry, Vol. 141, Núm. 3, pp. 3131-3138

  3. Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments

    Food Chemistry, Vol. 136, Núm. 1, pp. 199-205

  4. Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 8, pp. 1977-1984

2012

  1. Changes in the polyphenol profile of tomato juices processed by pulsed electric fields

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 38, pp. 9667-9672

  2. Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 12, pp. 3126-3134

  3. Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV

    Food Chemistry, Vol. 135, Núm. 4, pp. 2832-2838

2011

  1. Modeling of absorbed radiation profiles in a system composed by a plane photoreactor and a single lamp

    Food Research International, Vol. 44, Núm. 9, pp. 3111-3114

2010

  1. Effect of calcium pidolate on the rheological characteristics of jams and gelatins

    Food Research International, Vol. 43, Núm. 3, pp. 882-885

  2. Rheological characterization of peach purees

    Journal of Texture Studies, Vol. 41, Núm. 4, pp. 532-548

2008

  1. Sensitivity enhancement for the analysis of naproxen in tap water by solid-phase extraction coupled in-line to capillary electrophoresis

    Journal of Separation Science, Vol. 31, Núm. 5, pp. 872-880

2004

  1. Kinetic models for water adsorption and cooking time in chickpea soaked and treated by high pressure

    Journal of Food Engineering, Vol. 63, Núm. 4, pp. 467-472

2003

  1. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages

    European Food Research and Technology, Vol. 216, Núm. 6, pp. 477-482

2002

  1. The production of butyl acetate and methanol via reactive and extractive distillation. I. Chemical equilibrium, kinetics, and mass-transfer issues

    Industrial and Engineering Chemistry Research, Vol. 41, Núm. 26, pp. 6663-6669