Publicaciones (54) Publicaciones en las que ha participado algún/a investigador/a

2006

  1. Aceptabilidad y calidad nutricional de una bebida a base de zumo de naranja y suero de leche, conservado con calor o campos eléctricos pulsados de alta intensidad

    Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 4, pp. 356-360

  2. Analysis of nonsteroidal anti-inflammatory drugs in water samples using microemulsion electrokinetic capillary chromatography under pH-suppressed electroosmotic flow with an on-column preconcentration technique

    Chromatographia, Vol. 63, Núm. 3-4, pp. 149-154

  3. Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices

    Journal of Food Protection, Vol. 69, Núm. 7, pp. 1579-1586

  4. Aspectos reológicos de zumos y purés de frutas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 370, pp. 81-91

  5. Browning inhibition in fresh-cut 'Fuji' apple slices by natural antibrowning agents

    Journal of Food Science, Vol. 71, Núm. 1

  6. Chlorophyll and carotenoid profile and enzymatic activities (chlorophyllase and lipoxygenase) in olive drupes from the fruit-setting period to harvest time

    Journal of the American Society for Horticultural Science, Vol. 131, Núm. 5, pp. 593-600

  7. Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment

    European Food Research and Technology, Vol. 222, Núm. 3-4, pp. 321-329

  8. Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment

    Journal of Dairy Science, Vol. 89, Núm. 3, pp. 905-911

  9. 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

  10. Condiciones recomendadas para la conservación en AC de manzanas Gala y Fuji: experiencias en España

    Fruticultura profesional, Núm. 159, pp. 25-29

  11. Desarrollo, producción y formulación comercial de la cepa CPA-1 de Candida sake para el control de las principales enfermedades en postcosecha de fruta

    Phytoma España: La revista profesional de sanidad vegetal, Núm. 182, pp. 69-74

  12. Determination of naringin and hesperidin in citrus fruit by high-performance liquid chromatography. The antioxidant potential of citrus fruit

    Acta Chromatographica, pp. 108-124

  13. Different sample stacking strategies to analyse some nonsteroidal anti-inflammatory drugs by micellar electrokinetic capillary chromatography in mineral waters

    Journal of Chromatography A, Vol. 1117, Núm. 2, pp. 234-245

  14. Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities

    LWT, Vol. 39, Núm. 7, pp. 748-755

  15. Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention - A review

    Food Additives and Contaminants, Vol. 23, Núm. 4, pp. 398-410

  16. Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction

    European Journal of Lipid Science and Technology, Vol. 108, Núm. 1, pp. 19-27

  17. Effect of photoperiod and day-night temperatures simulating field conditions on growth and ochratoxin A production of Aspergillus carbonarius strains isolated from grapes

    Food Microbiology, Vol. 23, Núm. 7, pp. 622-627

  18. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

    European Food Research and Technology, Vol. 223, Núm. 4, pp. 487-493

  19. Effects of fungal interaction on ochratoxin A production by A. carbonarius at different temperatures and aw

    International Journal of Food Microbiology, Vol. 110, Núm. 2, pp. 160-164

  20. Effects of water activity and temperature on germination and growth profiles of ochratoxigenic Penicillium verrucosum isolates on barley meal extract agar

    International Journal of Food Microbiology, Vol. 106, Núm. 1, pp. 25-31