Publicaciones (75) Publicaciones en las que ha participado algún/a investigador/a

2015

  1. Aceptabilidad de la carne de terneros alimentados con semilla de lino y ácido linoleico conjugado protegido.

    Eurocarne: La revista internacional del sector cárnico, Núm. 236, pp. 82-90

  2. Afterword

    Regulating Safety of Traditional and Ethnic Foods (Elsevier Inc.), pp. 487

  3. An attempt to model the probability of growth and aflatoxin B1 production of Aspergillus flavus under non-isothermal conditions inpistachio nuts

    Food Microbiology, Vol. 51, pp. 117-129

  4. An autocatalytic kinetic model for describing microbial growth during fermentation

    Bioprocess and biosystems engineering, Vol. 38, Núm. 1, pp. 199-205

  5. Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

    Journal of Functional Foods, Vol. 14, pp. 529-540

  6. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables - A review

    Trends in Food Science and Technology, Vol. 46, Núm. 1, pp. 13-26

  7. Bioaccessibility of ochratoxin a from red wine in an in vitro dynamic gastrointestinal model

    World Mycotoxin Journal

  8. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

    International Journal of Food Microbiology, Vol. 214, pp. 4-11

  9. Canopy management in rainfed vineyards (cv. Tempranillo) for optimising water use and enhancing wine quality

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 15, pp. 3067-3076

  10. Carotenoids in Nonthermally Treated Fruit Juices

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 637-642

  11. Characterisation of H2O2 production to study compatible and non-host pathogen interactions in orange and apple fruit at different maturity stages

    Postharvest Biology and Technology, Vol. 99, pp. 27-36

  12. Characterizing the proteome and oxi-proteome of apple in response to a host (Penicillium expansum) and a non-host (Penicillium digitatum) pathogen

    Journal of Proteomics, Vol. 114, pp. 136-151

  13. Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce

    Food Control, Vol. 52, pp. 112-118

  14. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study

    Molecular Nutrition and Food Research, Vol. 59, Núm. 9, pp. 1758-1770

  15. Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces

    Journal of Functional Foods, Vol. 12, pp. 168-178

  16. Current applications and new opportunities for the use of pulsed electric fields in food science and industry

    Food Research International, Vol. 77, pp. 773-798

  17. Cytotoxicity of the mycotoxins deoxynivalenol and ochratoxin A on Caco-2 cell line in presence of resveratrol

    Toxicology in Vitro, Vol. 29, Núm. 7, pp. 1639-1646

  18. DNA-based methodologies for the quantification of live and dead cells in formulated biocontrol products based on Pantoea agglomerans CPA-2

    International Journal of Food Microbiology, Vol. 210, pp. 79-83

  19. Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic

    Drying Technology, Vol. 33, Núm. 3, pp. 315-321

  20. Design, construction, and implementation of an online platform for patients with type 1 diabetes: EncoDiab

    Patient Preference and Adherence, Vol. 9, pp. 767-775