Publicaciones (85) Publicaciones en las que ha participado algún/a investigador/a

2011

  1. AN EXPERIENCE IN LIFELONG LEARNING IN THE UNIVERSITY OF LLEIDA: THE SENIOR PROGRAM

    INTED2011: 5TH INTERNATIONAL TECHNOLOGY, EDUCATION AND DEVELOPMENT CONFERENCE

  2. 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

  3. 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

  4. 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

  5. Application of herbicide Goal Supreme® with boom sprayer under the canopy of the olive tree

    Acta Horticulturae

  6. 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

  7. Bioavailability of phenols from a phenol-enriched olive oil

    British Journal of Nutrition, Vol. 106, Núm. 11, pp. 1691-1701

  8. Biological control of postharvest diseases in fruit vegetables

    Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (Elsevier Ltd), pp. 364-402

  9. 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

  10. 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

  11. 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

  12. 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

  13. Combination of Pulsed Electric Fields with Other Preservation Techniques

    Food and Bioprocess Technology, Vol. 4, Núm. 6, pp. 954-968

  14. 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

  15. 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

  16. Degradation of mandarin juice concentrates treated at high temperatures

    Journal of Food Process Engineering, Vol. 34, Núm. 3, pp. 682-696

  17. 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

  18. 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

  19. 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

  20. 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