Publicaciones (69) Publicaciones en las que ha participado algún/a investigador/a

2015

  1. Aceptabilidad de la carne de terneros alimentados con semilla de lino y ácido linoleico conjugado protegido.

    Eurocarne: La revista internacional del sector cárnico, Núm. 236, pp. 82-90

  2. An attempt to model the probability of growth and aflatoxin B1 production of Aspergillus flavus under non-isothermal conditions inpistachio nuts

    Food Microbiology, Vol. 51, pp. 117-129

  3. An autocatalytic kinetic model for describing microbial growth during fermentation

    Bioprocess and biosystems engineering, Vol. 38, Núm. 1, pp. 199-205

  4. Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

    Journal of Functional Foods, Vol. 14, pp. 529-540

  5. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables - A review

    Trends in Food Science and Technology, Vol. 46, Núm. 1, pp. 13-26

  6. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

    International Journal of Food Microbiology, Vol. 214, pp. 4-11

  7. Canopy management in rainfed vineyards (cv. Tempranillo) for optimising water use and enhancing wine quality

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 15, pp. 3067-3076

  8. Characterisation of H2O2 production to study compatible and non-host pathogen interactions in orange and apple fruit at different maturity stages

    Postharvest Biology and Technology, Vol. 99, pp. 27-36

  9. Characterizing the proteome and oxi-proteome of apple in response to a host (Penicillium expansum) and a non-host (Penicillium digitatum) pathogen

    Journal of Proteomics, Vol. 114, pp. 136-151

  10. Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce

    Food Control, Vol. 52, pp. 112-118

  11. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study

    Molecular Nutrition and Food Research, Vol. 59, Núm. 9, pp. 1758-1770

  12. Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces

    Journal of Functional Foods, Vol. 12, pp. 168-178

  13. Current applications and new opportunities for the use of pulsed electric fields in food science and industry

    Food Research International, Vol. 77, pp. 773-798

  14. Cytotoxicity of the mycotoxins deoxynivalenol and ochratoxin A on Caco-2 cell line in presence of resveratrol

    Toxicology in Vitro, Vol. 29, Núm. 7, pp. 1639-1646

  15. DNA-based methodologies for the quantification of live and dead cells in formulated biocontrol products based on Pantoea agglomerans CPA-2

    International Journal of Food Microbiology, Vol. 210, pp. 79-83

  16. Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic

    Drying Technology, Vol. 33, Núm. 3, pp. 315-321

  17. Design, construction, and implementation of an online platform for patients with type 1 diabetes: EncoDiab

    Patient Preference and Adherence, Vol. 9, pp. 767-775

  18. Designing excipient foods to improve oral bioavailability of nutraceuticals

    International News on Fats, Oils and Related Materials, Vol. 26, Núm. 6, pp. 351-355

  19. Dose effect on the uptake and accumulation of hydroxytyrosol and its metabolites in target tissues in rats

    Molecular Nutrition and Food Research, Vol. 59, Núm. 7, pp. 1395-1399

  20. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

    Food Hydrocolloids, Vol. 47, pp. 168-177