- Tecnologia, Enginyeria i Ciència d’Aliments

2004

1. Alteración fúngica de los productos de bollería: prevención de su deterioro mediante atmósferas modificadas

   ANS. Alimentación, nutrición y salud, Vol. 11, Núm. 3, pp. 66-72

2. An attempt to minimize potassium sorbate concentration in sponge cakes by modified atmosphere packaging combination to prevent fungal spoilage

   Food Microbiology, Vol. 21, Núm. 4, pp. 449-457

3. Aplicación de una nariz electrónica para la medida de aromas emitidos por manzanas cv. Fuji conservadas con diferentes tecnologías

   Fruticultura profesional, Núm. 141, pp. 5-12

4. Application of capillary electrophoresis with different sample stacking strategies for the determination of a group of nonsteroidal anti-inflammatory drugs in the low μg·L -1 concentration range

   Electrophoresis, Vol. 25, Núm. 3, pp. 428-436

5. Aroma volatile compounds of 'Fuji' apples in relation to harvest date and cold storage technology: A comparison of two seasons

   Postharvest Biology and Technology, Vol. 32, Núm. 1, pp. 29-44

6. Assessment of relationships between sensory and instrumental quality of controlled-atmosphere-stored 'Fuji' apples by multivariate analysis

   Journal of Food Science, Vol. 69, Núm. 9

7. Bioactive compounds and antioxidant potential in fresh and dried Jaffa® sweeties, a new kind of citrus fruit

   Journal of the Science of Food and Agriculture, Vol. 84, Núm. 12, pp. 1459-1463

8. Caracterización reológica de zumo clarificado de fresa a elevadas concentraciones

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 350, pp. 91-96

9. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

   Food Chemistry, Vol. 85, Núm. 3, pp. 357-364

10. Characterization of Fuji Apples from Different Harvest Dates and Storage Conditions from Measurements of Volatiles by Gas Chromatography and Electronic Nose

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 10, pp. 3069-3076

11. Combining Pantoea agglomerans (CPA-2) and curing treatments to control established infections of Penicillium digitatum on lemons

    Journal of Food Protection, Vol. 67, Núm. 4, pp. 781-786

12. Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid

    LWT, Vol. 37, Núm. 3, pp. 337-343

13. Destrucción de "Lactobacillus brevis" y " Saccharomyces cerevisiae" en zumo de naranja procesado mediante pulsos eléctricos de alta intensidad de campo

    Alimentación, equipos y tecnología, Año 23, Núm. 196, pp. 29-32

14. Determination of some acidic drugs in surface and sewage treatment plant waters by capillary electrophoresis-electrospray ionization-mass spectrometry

    Electrophoresis, Vol. 25, Núm. 20, pp. 3441-3449

15. Early detection of fungal growth in bakery products by use of an electronic nose based on mass spectrometry

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 20, pp. 6068-6074

16. Effect of combined methods of preservation on the naturally occurring microflora of avocado purée

    Food Control, Vol. 15, Núm. 1, pp. 11-17

17. Effect of essential oils of cinnamon, clove, lemon grass, oregano and palmarosa on growth of and fumonisin B1 production by Fusarium verticillioides in maize

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 10, pp. 1141-1146

18. Effect of essential oils on zearalenone and deoxynivalenol production by Fusarium graminearum in non-sterilized maize grain

    Food Microbiology, Vol. 21, Núm. 3, pp. 313-318

19. Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 81, Núm. 7, pp. 633-640

20. Effect of pretreatment of intact 'Gala' apple with ethanol vapor, heat, or 1-methylcyclopropene on quality and shelf life of fresh-cut slices

    Journal of the American Society for Horticultural Science, Vol. 129, Núm. 4, pp. 583-593