Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (75) Publicaciones en las que ha participado algún/a investigador/a
2015
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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
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Afterword
Regulating Safety of Traditional and Ethnic Foods (Elsevier Inc.), pp. 487
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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
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An autocatalytic kinetic model for describing microbial growth during fermentation
Bioprocess and biosystems engineering, Vol. 38, Núm. 1, pp. 199-205
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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
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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
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Bioaccessibility of ochratoxin a from red wine in an in vitro dynamic gastrointestinal model
World Mycotoxin Journal
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Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce
International Journal of Food Microbiology, Vol. 214, pp. 4-11
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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
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Carotenoids in Nonthermally Treated Fruit Juices
Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 637-642
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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
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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
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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
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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
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Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces
Journal of Functional Foods, Vol. 12, pp. 168-178
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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
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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
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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
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Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic
Drying Technology, Vol. 33, Núm. 3, pp. 315-321
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Design, construction, and implementation of an online platform for patients with type 1 diabetes: EncoDiab
Patient Preference and Adherence, Vol. 9, pp. 767-775