Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (78) Publicaciones en las que ha participado algún/a investigador/a
2012
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A new hydroxytyrosol metabolite identified in human plasma: Hydroxytyrosol acetate sulphate
Food Chemistry, Vol. 134, Núm. 2, pp. 1132-1136
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Acylation of chiral alcohols: A simple procedure for chiral GC analysis
Journal of Analytical Methods in Chemistry, Vol. 1, Núm. 1
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An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peaches
Postharvest Biology and Technology, Vol. 74, pp. 118-124
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An integrated approach to current trends in food consumption: Moving toward functional and organic products?
Food Control, Vol. 26, Núm. 2, pp. 274-281
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Aroma volatile compounds of 'Belletardie® (Tardibelle)' peach fruit in relation to harvest date and cold storage technology
Acta Horticulturae, Vol. 962, pp. 509-514
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Beneficios de los tratamientos con calcio en la mejora del aroma y la aceptación sensorial de manzanas
Revista de fruticultura, Núm. 19, pp. 20-33
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Biological control of peach brown rot (Monilinia spp.) by Bacillus subtilis CPA-8 is based on production of fengycin-like lipopeptides
European Journal of Plant Pathology, Vol. 132, Núm. 4, pp. 609-619
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Biosynthesis of volatile compounds during on-tree maturation of 'Rich Lady' peaches
Acta Horticulturae, Vol. 962, pp. 515-522
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Cell wall disassembly during on-tree maturation, ripening and senescence of 'Snow Queen' nectarines
Acta Horticulturae, Vol. 962, pp. 523-530
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Changes in the polyphenol profile of tomato juices processed by pulsed electric fields
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 38, pp. 9667-9672
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Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties
International Journal of Food Science and Technology, Vol. 47, Núm. 10, pp. 2158-2164
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Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential
Food and Bioprocess Technology, Vol. 5, Núm. 7, pp. 2921-2927
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Cold-storage potential of four yellow-fleshed peach cultivars defined by their volatile compounds emissions, standard quality parameters, and consumer acceptance
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 5, pp. 1266-1282
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Colonización de los órganos de las flores y los frutos por Alternaria spp. en manzanas Red Delicious
Horticultura global, Núm. 301, pp. 72
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Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 12, pp. 3105-3112
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Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing
Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2132-2139
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Distribution of olive oil phenolic compounds in rat tissues after administration of a phenolic extract from olive cake
Molecular Nutrition and Food Research, Vol. 56, Núm. 3, pp. 486-496
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Eating quality of "Fuji" apples affected by a period of cold air after ULO storage
Journal of Food Quality, Vol. 35, Núm. 1, pp. 1-12
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Effect of Equisetum arvense and Stevia rebaudiana extracts on growth and mycotoxin production by Aspergillus flavus and Fusarium verticillioides in maize seeds as affected by water activity
International Journal of Food Microbiology, Vol. 153, Núm. 1-2, pp. 21-27
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Effect of Pectinase Immobilization in a Polymeric Membrane on Ultrafiltration of Fluid Foods
Separation Science and Technology, Vol. 47, Núm. 6, pp. 796-801