Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (99) Publicaciones en las que ha participado algún/a investigador/a
2021
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4br: Educational training programme for the prevention of sports injuries in young athletes
International Journal of Environmental Research and Public Health, Vol. 18, Núm. 10
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A toxicokinetic study reflecting the absorption, distribution, metabolism and excretion of deoxynivalenol in broiler chickens
Journal of Applied Animal Research, Vol. 49, Núm. 1, pp. 284-288
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Acidification of the culture medium as a strategy to control endophytic contaminations in Prunus spp. rootstocks cultured in GreenTray TIS bioreactor
Scientia Horticulturae, Vol. 290
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Agronomic characteristics of the compost-bedded pack made with forest biomass or sawdust
Processes, Vol. 9, Núm. 3
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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Progress in Organic Coatings, Vol. 151
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An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
Innovative Food Science and Emerging Technologies, Vol. 73
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An overview of bioplastic research on its relation to national policies
Sustainability (Switzerland), Vol. 13, Núm. 14
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An overview of mycotoxin biomarker application in exposome-health studies
Current Opinion in Food Science, Vol. 39, pp. 31-35
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Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
Journal of Food Processing and Preservation, Vol. 45, Núm. 12
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Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product
Food Engineering Reviews, Vol. 13, Núm. 3, pp. 676-685
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Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
Food Microbiology, Vol. 94
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Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products
Foods, Vol. 10, Núm. 6
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Bacterial spore inactivation in orange juice and orange peel by ultraviolet-c light
Foods, Vol. 10, Núm. 4
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Bioactive compounds and antioxidant capacity in pearling fractions of hulled, partially hull-less and hull-less food barley genotypes
Foods, Vol. 10, Núm. 3
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Biocatalytic transformation of 5-hydroxymethylfurfural into 2,5-di(Hydroxymethyl)furan by a newly isolated fusarium striatum strain
Catalysts, Vol. 11, Núm. 2, pp. 1-11
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Biomarkers of Deoxynivalenol Toxicity in Chickens with Special Emphasis on Metabolic and Welfare Parameters
Toxins, Vol. 13, Núm. 3
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Cambio climático y micotoxinas: ¿Sabemos lo suficiente?
ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 75, pp. 10-15
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Care and treatments related to intensive care unit–acquired muscle weakness: A cohort study
Australian Critical Care, Vol. 34, Núm. 5, pp. 435-445
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Changes of carotenoid content in carrots after application of pulsed electric field treatments
LWT, Vol. 147
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Chemical and sensory characterization of nine spanish monovarietal olive oils: An emphasis on wax esters
Agriculture (Switzerland), Vol. 11, Núm. 2, pp. 1-11