Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (68) Publicaciones en las que ha participado algún/a investigador/a
2009
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Acid tolerance response induced in the biocontrol agent Pantoea agglomerans CPA-2 and effect on its survival ability in acidic environments
Microbiological Research, Vol. 164, Núm. 4, pp. 438-450
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Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices
Food Control, Vol. 20, Núm. 2, pp. 105-112
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Assessment of the exposure to ochratoxin A in the province of Lleida, Spain
Food and Chemical Toxicology, Vol. 47, Núm. 11, pp. 2847-2852
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Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices
Journal of Food Engineering, Vol. 92, Núm. 1, pp. 37-43
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Calcium dips enhance volatile emission of cold-stored 'Fuji Kiku-8' apples
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 11, pp. 4931-4938
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Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
Food Chemistry, Vol. 112, Núm. 1, pp. 258-266
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Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments
LWT, Vol. 42, Núm. 4, pp. 813-818
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Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields
International Journal of Food Science and Technology, Vol. 44, Núm. 11, pp. 2268-2277
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Cold storage conditions affect the persistence of diphenylamine, folpet and imazalil residues in 'Pink Lady®' apples
LWT, Vol. 42, Núm. 2, pp. 557-562
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Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 15, pp. 2636-2642
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Concentration of apple and pear juices in a multi-plate freeze concentrator
Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 3, pp. 348-355
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Conidial density of Monilinia spp. on peach fruit surfaces in relation to the incidences of latent infections and brown rot
European Journal of Plant Pathology, Vol. 123, Núm. 4, pp. 415-424
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Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials
Comprehensive Reviews in Food Science and Food Safety, Vol. 8, Núm. 3, pp. 157-180
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Delivery of Flavor and Active Ingredients Using Edible Films and Coatings
EDIBLE FILMS AND COATINGS FOR FOOD APPLICATIONS (SPRINGER), pp. 295-313
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Determination of procyanidins and their metabolites in plasma samples by improved liquid chromatography-tandem mass spectrometry
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 877, Núm. 11-12, pp. 1169-1176
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Edible coatings to incorporate active ingredients to fresh-cut fruits: a review
Trends in Food Science and Technology, Vol. 20, Núm. 10, pp. 438-447
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Effect of controlled atmospheres and shelf life period on concentrations of volatile substances released by 'Pink Lady®' apples and on consumer acceptance
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 6, pp. 1023-1034
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Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice
Food Microbiology, Vol. 26, Núm. 5, pp. 491-496
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Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 13, pp. 5743-5749
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Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6603-6610