Publicaciones (79) Publicaciones en las que ha participado algún/a investigador/a

2013

  1. A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice

    Food and Bioprocess Technology, Vol. 6, Núm. 4, pp. 978-987

  2. Ampliando horizontes: los nuevos retos de la investigación agraria. Uso eficiente del agua

    Revista de fruticultura, Núm. 31, pp. 70-73

  3. Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview

    Journal of Chromatography A, Vol. 1292, pp. 66-82

  4. Antagonistic effect of Pseudomonas graminis CPA-7 against foodborne pathogens in fresh-cut apples under simulated commercial conditions

    Food Microbiology, Vol. 33, Núm. 2, pp. 139-148

  5. Antioxidant activity of the melanoidin fractions formed from D-Glucose and D-Fructose with L-Asparagine in the Maillard reaction

    Scientia Agropecuaria, Vol. 4, Núm. 1, pp. 45-54

  6. Application of dried spot cards as a rapid sample treatment method for determining hydroxytyrosol metabolites in human urine samples. Comparison with microelution solid-phase extraction

    Analytical and Bioanalytical Chemistry, Vol. 405, Núm. 28, pp. 9179-9192

  7. Biocatalytic preparation of dichloropropyl acrylates. Application to the synthesis of poly(dichloropropyl acrylates)

    Journal of Molecular Catalysis B: Enzymatic, Vol. 92, pp. 7-13

  8. Biological control of botrytis bunch rot in organic wine grapes with the yeast antagonist Candida sake CPA-1

    Plant Pathology, Vol. 62, Núm. 3, pp. 510-519

  9. Biomarkers of food intake and metabolite differences between plasma and red blood cell matrices; A human metabolomic profile approach

    Molecular BioSystems, Vol. 9, Núm. 6, pp. 1411-1422

  10. Building bridges: An integrated strategy for sustainable food production throughout the value chain

    Molecular Breeding, Vol. 32, Núm. 4, pp. 743-770

  11. Candida sake CPA-1 and other biologically based products as potential control strategies to reduce sour rot of grapes

    Letters in Applied Microbiology, Vol. 57, Núm. 4, pp. 356-361

  12. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 8, pp. 1859-1867

  13. Cinética de la diferencia de color y croma en el proceso térmico de pulpa de mango (Mangifera indica L.) variedad Haden

    Scientia Agropecuaria, Vol. 4, Núm. 3, pp. 181-190

  14. Cold storage of six nectarine cultivars: Consequences for volatile compounds emissions, physicochemical parameters, and consumer acceptance

    European Food Research and Technology, Vol. 237, Núm. 4, pp. 571-589

  15. Combination of peracetic acid and hot water treatment to control postharvest brown rot on peaches and nectarines

    Postharvest Biology and Technology, Vol. 83, pp. 1-8

  16. Continuous microwave treatment to control postharvest brown rot in stone fruit

    Postharvest Biology and Technology, Vol. 86, pp. 1-7

  17. Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis

    Food Microbiology, Vol. 34, Núm. 2, pp. 390-399

  18. Determination of aflatoxin and fumonisin levels through ELISA and HPLC, on tilapia feed in Nayarit, Mexico

    Food and Agricultural Immunology, Vol. 24, Núm. 3, pp. 269-278

  19. Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market

    Food and Chemical Toxicology, Vol. 53, pp. 133-138

  20. Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

    Journal of Food Composition and Analysis, Vol. 32, Núm. 1, pp. 51-58