Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (45) Publicaciones en las que ha participado algún/a investigador/a
2003
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Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products
Journal of Applied Microbiology, Vol. 94, Núm. 5, pp. 893-899
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Aplicación de pulsos eléctricos de alta intensidad de campo en zumos de frutas
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 345, pp. 75-84
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Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 19, pp. 5780-5785
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Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions
Postharvest Biology and Technology, Vol. 29, Núm. 1, pp. 29-39
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Cloud stability, color, and extraction yield of a natural clouding agent obtained from orange peel by an enzymatic treatment
European Food Research and Technology, Vol. 216, Núm. 4, pp. 312-318
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Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests
Journal of Nutritional Biochemistry, Vol. 14, Núm. 3, pp. 154-159
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Compuestos aromáticos y calidad de manzanas 'Fuji' durante su maduración en campo y posterior almacenamiento frigorífico
ITEA. Producción vegetal, Vol. 99, Núm. 2, pp. 181-195
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Conservación: La pera Doyenne du Comice: avances técnicos en su manejo y frigoconservación
Fruticultura profesional, Núm. 133, pp. 33-40
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Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages
European Food Research and Technology, Vol. 216, Núm. 6, pp. 477-482
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Control de las principales enfermedades de postcosecha de cítricos mediante métodos físicos, químicos y biológicos
Phytoma España: La revista profesional de sanidad vegetal, Núm. 154, pp. 22-27
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Control of fumonisin B1 accumulation in naturally contaminated maize inoculated with Fusarium verticillioides and Fusarium proliferatum, by cinnamon, clove, lemongrass, oregano and palmarosa essential oils
European Food Research and Technology, Vol. 217, Núm. 4, pp. 332-337
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Control of green and blue mould by curing on oranges during ambient and cold storage
Postharvest Biology and Technology, Vol. 28, Núm. 1, pp. 195-198
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Effect of crop season on the composition of virgin olive oil with protected designation of origin "Les Garrigues"
JAOCS, Journal of the American Oil Chemists' Society, Vol. 80, Núm. 5, pp. 423-430
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Effect of different olive oils on bile excretion in rats fed cholesterol-containing and cholesterol-free diets
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 19, pp. 5774-5779
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Effect of freeze injuries in olive fruit on virgin olive oil composition
Food Chemistry, Vol. 81, Núm. 4, pp. 547-553
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Effect of water activity and temperature on germination and growth of Penicillium digitatum, P. italicum and Geotrichum candidum
Journal of Applied Microbiology, Vol. 94, Núm. 4, pp. 549-554
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Effects of CO2 pretreatment on oxidative metabolism and core-browning incidence in controlled atmosphere stored pears
Journal of Horticultural Science and Biotechnology, Vol. 78, Núm. 2, pp. 177-181
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Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH
International Journal of Food Microbiology, Vol. 87, Núm. 3, pp. 251-258
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Endophytic fungi associated with Mediterranean plants as a source of mycelium-bound lipases
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 11, pp. 3328-3333
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Evaluation of textural properties and microstructure during storage of minimally processed apples
Journal of Food Science, Vol. 68, Núm. 1, pp. 312-317