Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (96) Publicaciones en las que ha participado algún/a investigador/a
2012
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A new hydroxytyrosol metabolite identified in human plasma: Hydroxytyrosol acetate sulphate
Food Chemistry, Vol. 134, Núm. 2, pp. 1132-1136
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Acylation of chiral alcohols: A simple procedure for chiral GC analysis
Journal of Analytical Methods in Chemistry, Vol. 1, Núm. 1
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An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peaches
Postharvest Biology and Technology, Vol. 74, pp. 118-124
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An integrated approach to current trends in food consumption: Moving toward functional and organic products?
Food Control, Vol. 26, Núm. 2, pp. 274-281
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Aroma volatile compounds of 'Belletardie® (Tardibelle)' peach fruit in relation to harvest date and cold storage technology
Acta Horticulturae, Vol. 962, pp. 509-514
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Beneficios de los tratamientos con calcio en la mejora del aroma y la aceptación sensorial de manzanas
Revista de fruticultura, Núm. 19, pp. 20-33
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Biological control of peach brown rot (Monilinia spp.) by Bacillus subtilis CPA-8 is based on production of fengycin-like lipopeptides
European Journal of Plant Pathology, Vol. 132, Núm. 4, pp. 609-619
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Biosynthesis of volatile compounds during on-tree maturation of 'Rich Lady' peaches
Acta Horticulturae, Vol. 962, pp. 515-522
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Cell wall disassembly during on-tree maturation, ripening and senescence of 'Snow Queen' nectarines
Acta Horticulturae, Vol. 962, pp. 523-530
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Cell wall modifications following cold storage of calcium-treated 'Golden Reinders' apples
Acta Horticulturae
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Changes in the chemical composition of several peach cultivars (Prunus persica L.) during cold storage
Acta Horticulturae
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Changes in the polyphenol profile of tomato juices processed by pulsed electric fields
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 38, pp. 9667-9672
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Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties
International Journal of Food Science and Technology, Vol. 47, Núm. 10, pp. 2158-2164
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Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential
Food and Bioprocess Technology, Vol. 5, Núm. 7, pp. 2921-2927
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Cold-storage potential of four yellow-fleshed peach cultivars defined by their volatile compounds emissions, standard quality parameters, and consumer acceptance
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 5, pp. 1266-1282
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Colonización de los órganos de las flores y los frutos por Alternaria spp. en manzanas Red Delicious
Horticultura global, Núm. 301, pp. 72
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Control of Monilinia laxa on postharvest of stone fruit by the combination of hot water, a new strain of Bacillus subtilis and sodium bicarbonate
Acta Horticulturae
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Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 12, pp. 3105-3112
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Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing
Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2132-2139
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Distribution of olive oil phenolic compounds in rat tissues after administration of a phenolic extract from olive cake
Molecular Nutrition and Food Research, Vol. 56, Núm. 3, pp. 486-496