Departament
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicacións (79) Publicacións nas que participase algún/ha investigador/a
2013
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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
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Ampliando horizontes: los nuevos retos de la investigación agraria. Uso eficiente del agua
Revista de fruticultura, Núm. 31, pp. 70-73
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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
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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
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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
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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
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Biocatalytic preparation of dichloropropyl acrylates. Application to the synthesis of poly(dichloropropyl acrylates)
Journal of Molecular Catalysis B: Enzymatic, Vol. 92, pp. 7-13
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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
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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
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Building bridges: An integrated strategy for sustainable food production throughout the value chain
Molecular Breeding, Vol. 32, Núm. 4, pp. 743-770
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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
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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
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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
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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
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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
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Continuous microwave treatment to control postharvest brown rot in stone fruit
Postharvest Biology and Technology, Vol. 86, pp. 1-7
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Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis
Food Microbiology, Vol. 34, Núm. 2, pp. 390-399
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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
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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
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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