Publicaciones (76) Publicaciones en las que ha participado algún/a investigador/a

2019

  1. Formation of Double (W 1 /O/W 2 ) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 422-435

  2. A functional virgin olive oil enriched with olive oil and thyme phenolic compounds improves the expression of cholesterol efflux-related genes: A randomized, crossover, controlled trial

    Nutrients, Vol. 11, Núm. 8

  3. Ascorbic acid degradation in aqueous solution during UV-Vis irradiation

    Food Chemistry, Vol. 297

  4. Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves

    International Journal of Food Microbiology, Vol. 297, pp. 11-20

  5. Berry-enriched diet in salt-sensitive hypertensive rats: Metabolic fate of (poly)phenols and the role of gut microbiota

    Nutrients, Vol. 11, Núm. 11

  6. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

    Journal of Food Processing and Preservation, Vol. 43, Núm. 2

  7. Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices

    Postharvest Biology and Technology, Vol. 156

  8. Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions

    Food Hydrocolloids, Vol. 87, pp. 119-128

  9. Comportamiento viscoelástico de zumo de manzana enriquecido con fibra de manzana

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  10. Degradación de compuestos tóxicos en zumos de frutas con radiación UV

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  11. Deoxynivalenol in cereal-based baby food production process. A review

    Food Control, Vol. 99, pp. 11-20

  12. Developing a methodology for identifying brown rot resistance in stone fruit

    European Journal of Plant Pathology, Vol. 154, Núm. 2, pp. 287-303

  13. Dispersion, persistence, and stability of the biocontrol agent Penicillium frequentans strain 909 after stone fruit tree applications

    Environmental Science and Pollution Research, Vol. 26, Núm. 28, pp. 29138-29156

  14. Double-sided battle: The role of ethylene during Monilinia spp. infection in peach at different phenological stages

    Plant Physiology and Biochemistry, Vol. 144, pp. 324-333

  15. Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 387-394

  16. Effect of apple fibre addition and temperature on the rheological properties of apple juice and compensation study

    LWT, Vol. 116

  17. Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup

    LWT, Vol. 113

  18. Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

    Scientia Horticulturae, Vol. 249, pp. 110-119

  19. Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process

    LWT, Vol. 100, pp. 106-113

  20. Effectiveness of nanoemulsions of clove and lemongrass essential oils and their major components against Escherichia coli and Botrytis cinerea

    Journal of Food Science and Technology, Vol. 56, Núm. 5, pp. 2721-2736