Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (85) Publicaciones en las que ha participado algún/a investigador/a
2011
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AN EXPERIENCE IN LIFELONG LEARNING IN THE UNIVERSITY OF LLEIDA: THE SENIOR PROGRAM
INTED2011: 5TH INTERNATIONAL TECHNOLOGY, EDUCATION AND DEVELOPMENT CONFERENCE
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Anti-oxidant activity of oranges after infection with the pathogen Penicillium digitatum or treatment with the biocontrol agent Pantoea agglomerans CPA-2
Biological Control, Vol. 57, Núm. 2, pp. 103-109
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Aplicación comercial de bicarbonato sódico para el control de podredumbres en postcosecha de cítricos: Consideraciones prácticas
Levante Agrícola: Revista internacional de cítricos, Núm. 406, pp. 165-172
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Aplicación del calentamiento por radiofrecuencias para el control de la podredumbre parda (Monilinia spp.) en melocotón y nectarina
Phytoma España: La revista profesional de sanidad vegetal, Núm. 231, pp. 34-36
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Application of herbicide Goal Supreme® with boom sprayer under the canopy of the olive tree
Acta Horticulturae
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Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses
European Food Research and Technology, Vol. 233, Núm. 3, pp. 395-402
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Bioavailability of phenols from a phenol-enriched olive oil
British Journal of Nutrition, Vol. 106, Núm. 11, pp. 1691-1701
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Biological control of postharvest diseases in fruit vegetables
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (Elsevier Ltd), pp. 364-402
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Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
LWT, Vol. 44, Núm. 4, pp. 834-839
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Cell wall-modifying enzymes and firmness loss in ripening 'Golden Reinders' apples: A comparison between calcium dips and ULO storage
Food Chemistry, Vol. 128, Núm. 4, pp. 1072-1079
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Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 18, pp. 10034-10043
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Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage
Food Chemistry, Vol. 129, Núm. 3, pp. 982-990
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Combination of Pulsed Electric Fields with Other Preservation Techniques
Food and Bioprocess Technology, Vol. 4, Núm. 6, pp. 954-968
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Comparison of the volatile profile and sensory analysis of 'golden reinders' apples after the application of a cold air period after ultralow oxygen (ULO) storage
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 11, pp. 6193-6201
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Congener profile, occurrence and estimated dietary intake of dioxins and dioxin-like PCBs in foods marketed in the Region of Valencia (Spain)
Chemosphere, Vol. 82, Núm. 9, pp. 1253-1261
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Degradation of mandarin juice concentrates treated at high temperatures
Journal of Food Process Engineering, Vol. 34, Núm. 3, pp. 682-696
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Detection of potentially mycotoxigenic Aspergillus species in Capsicum powder by a highly sensitive PCR-based detection method
Food Control, Vol. 22, Núm. 8, pp. 1363-1366
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Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash
Journal of Food Protection, Vol. 74, Núm. 3, pp. 352-358
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Distribution of procyanidins and their metabolites in rat plasma and tissues after an acute intake of hazelnut extract
Food and Function, Vol. 2, Núm. 9, pp. 562-568
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Edible films and coatings: Structures, active functions and trends in their use
Trends in Food Science and Technology, Vol. 22, Núm. 6, pp. 292-303