Publicaciones en colaboración con investigadores/as de Universidade Federal de Viçosa (7)

2013

  1. Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields

    Journal of Food Science, Vol. 78, Núm. 2

2009

  1. Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

    Journal of the Science of Food and Agriculture, Vol. 89, Núm. 15, pp. 2636-2642

2008

  1. Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice

    Food and Bioprocess Technology, Vol. 1, Núm. 4, pp. 364-373

2006

  1. Comportamiento viscoelástico de pulpa de membrillo en función de la concentración de sólidos solubles

    Ciencia e Tecnologia de Alimentos, Vol. 26, Núm. 1, pp. 214-219

1998

  1. Density of Juice and Fruit Puree as a Function of Soluble Solids Content and Temperature

    Journal of Food Engineering, Vol. 35, Núm. 1, pp. 57-63

  2. Heating rates of peach juice in an agitated jacketed vessel

    Journal of Food Science, Vol. 63, Núm. 6, pp. 1045-1048

  3. Thixotropy of orange concentrate and quince puree

    Journal of Texture Studies, Vol. 29, Núm. 3, pp. 313-324