Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (54) Publicaciones en las que ha participado algún/a investigador/a
2006
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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
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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
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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
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Aspectos reológicos de zumos y purés de frutas
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 370, pp. 81-91
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Browning inhibition in fresh-cut 'Fuji' apple slices by natural antibrowning agents
Journal of Food Science, Vol. 71, Núm. 1
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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
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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
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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
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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
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Condiciones recomendadas para la conservación en AC de manzanas Gala y Fuji: experiencias en España
Fruticultura profesional, Núm. 159, pp. 25-29
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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
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Determination of naringin and hesperidin in citrus fruit by high-performance liquid chromatography. The antioxidant potential of citrus fruit
Acta Chromatographica, pp. 108-124
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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
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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
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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
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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
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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
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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
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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
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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