Artículos (43) Publicaciones en las que ha participado algún/a investigador/a

2003

  1. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products

    Journal of Applied Microbiology, Vol. 94, Núm. 5, pp. 893-899

  2. Aplicación de pulsos eléctricos de alta intensidad de campo en zumos de frutas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 345, pp. 75-84

  3. Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 19, pp. 5780-5785

  4. Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions

    Postharvest Biology and Technology, Vol. 29, Núm. 1, pp. 29-39

  5. Cloud stability, color, and extraction yield of a natural clouding agent obtained from orange peel by an enzymatic treatment

    European Food Research and Technology, Vol. 216, Núm. 4, pp. 312-318

  6. Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests

    Journal of Nutritional Biochemistry, Vol. 14, Núm. 3, pp. 154-159

  7. Compuestos aromáticos y calidad de manzanas 'Fuji' durante su maduración en campo y posterior almacenamiento frigorífico

    ITEA. Producción vegetal, Vol. 99, Núm. 2, pp. 181-195

  8. Conservación: La pera Doyenne du Comice: avances técnicos en su manejo y frigoconservación

    Fruticultura profesional, Núm. 133, pp. 33-40

  9. 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

  10. Control de las principales enfermedades de postcosecha de cítricos mediante métodos físicos, químicos y biológicos

    Phytoma España: La revista profesional de sanidad vegetal, Núm. 154, pp. 22-27

  11. Control of fumonisin B1 accumulation in naturally contaminated maize inoculated with Fusarium verticillioides and Fusarium proliferatum, by cinnamon, clove, lemongrass, oregano and palmarosa essential oils

    European Food Research and Technology, Vol. 217, Núm. 4, pp. 332-337

  12. Control of green and blue mould by curing on oranges during ambient and cold storage

    Postharvest Biology and Technology, Vol. 28, Núm. 1, pp. 195-198

  13. Effect of crop season on the composition of virgin olive oil with protected designation of origin "Les Garrigues"

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 80, Núm. 5, pp. 423-430

  14. Effect of different olive oils on bile excretion in rats fed cholesterol-containing and cholesterol-free diets

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 19, pp. 5774-5779

  15. Effect of freeze injuries in olive fruit on virgin olive oil composition

    Food Chemistry, Vol. 81, Núm. 4, pp. 547-553

  16. Effect of water activity and temperature on germination and growth of Penicillium digitatum, P. italicum and Geotrichum candidum

    Journal of Applied Microbiology, Vol. 94, Núm. 4, pp. 549-554

  17. Effects of CO2 pretreatment on oxidative metabolism and core-browning incidence in controlled atmosphere stored pears

    Journal of Horticultural Science and Biotechnology, Vol. 78, Núm. 2, pp. 177-181

  18. Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH

    International Journal of Food Microbiology, Vol. 87, Núm. 3, pp. 251-258

  19. Endophytic fungi associated with Mediterranean plants as a source of mycelium-bound lipases

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 11, pp. 3328-3333

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

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