Publicaciones en colaboración con investigadores/as de Universidad Politécnica de Valencia (27)

2021

  1. Classification of the microstructural elements of the vegetal tissue of the pumpkin (Cucurbita pepo l.) using convolutional neural networks

    Applied Sciences (Switzerland), Vol. 11, Núm. 4, pp. 1-13

  2. Dehydration of Ampelomyces quisqualis CPA-9 conidia by adding biodegradable coatings: Biocontrol activity against powdery mildew and physical characterization of the formulated product

    Biological Control, Vol. 161

  3. Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

    Food and Function, Vol. 12, Núm. 6, pp. 2772-2783

  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

2019

  1. Novel film-forming formulations of the biocontrol agent Candida sake CPA-1: biocontrol efficacy and performance at field conditions in organic wine grapes

    Pest Management Science, Vol. 75, Núm. 4, pp. 959-968

  2. Red Nacional de Excelencia en Nanotecnología y Alimentación (FOOD) E-9: creando sinergias en investigación, formación y divulgación científica

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2016

  1. Effect of different coating-forming agents on the efficacy of the biocontrol agent Candida sake CPA-1 for control of Botrytis cinerea on grapes

    Biological Control, Vol. 96, pp. 108-119

2012

  1. Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake

    International Journal of Food Science and Technology, Vol. 47, Núm. 1, pp. 47-52

2011

  1. Edible films and coatings: Structures, active functions and trends in their use

    Trends in Food Science and Technology, Vol. 22, Núm. 6, pp. 292-303

  2. Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields

    Journal of Food Science, Vol. 76, Núm. 2, pp. C257-C264

2010

  1. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

    Postharvest Biology and Technology, Vol. 57, Núm. 3, pp. 139-148

2004

  1. Impact of processing conditions on the ultrafiltration of blood proteins with experimental polyamide membranes

    International Journal of Food Science and Technology, Vol. 39, Núm. 1, pp. 121-123

2003

  1. Evaluation of textural properties and microstructure during storage of minimally processed apples

    Journal of Food Science, Vol. 68, Núm. 1, pp. 312-317

2002

  1. Effect of minimal processing on the textural and structural properties of fresh-cut pears

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 14, pp. 1682-1688

  2. Study of operating conditions in concentration of chicken blood plasma proteins by ultrafiltration

    Journal of Food Engineering, Vol. 54, Núm. 3, pp. 215-219

1998

  1. Ultrafiltration of blood proteins by experimental polyamide membranes

    Bioprocess Engineering, Vol. 19, Núm. 3, pp. 213-215

1997

  1. Adsorción in vitro de aflatoxinas mediante la utilización de compuestos adsorbentes: Montmorillonita

    Revista Iberoamericana de Micologia, Vol. 14, Núm. 2, pp. 72-77

  2. Prevention of aflatoxicosis in farm animals by means of hydrated sodium calcium aluminosilicate addition to feedstuffs: A review

    Animal Feed Science and Technology, Vol. 65, Núm. 1-4, pp. 197-206

1996

  1. In situ absorption of aflatoxins in rat small intestine

    Mycopathologia, Vol. 134, Núm. 1, pp. 27-30

  2. In vitro aflatoxin adsorption by means of a montmorillonite silicate. A study of adsorption isotherms

    Animal Feed Science and Technology, Vol. 62, Núm. 2-4, pp. 263-269