![Foto de Joaquín](/img/nophoto.png)
Joaquín
Giner Seguí
Publicaciones en las que colabora con Joaquín Giner Seguí (17)
2017
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Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light
Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 266-274
2009
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Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields
Journal of Food Engineering, Vol. 95, Núm. 3, pp. 446-452
2006
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New kinetic approach to the evolution of polygalacturonase (EC 3.2.1.15) activity in a commercial enzyme preparation under pulsed electric fields
Journal of Food Science, Vol. 71, Núm. 6
2005
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Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruits
European Food Research and Technology, Vol. 221, Núm. 1-2, pp. 119-124
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Models in a Bayesian framework for inactivation of pectinesterase in a commercial enzyme formulation by pulsed electric fields
European Food Research and Technology, Vol. 221, Núm. 3-4, pp. 255-264
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Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: Comparison of inactivation kinetic models
Journal of the Science of Food and Agriculture, Vol. 85, Núm. 10, pp. 1613-1621
2003
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Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields
European Food Research and Technology, Vol. 217, Núm. 1, pp. 43-48
2002
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Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens
Journal of Dairy Science, Vol. 85, Núm. 1, pp. 19-27
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Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields
Journal of Food Science, Vol. 67, Núm. 4, pp. 1467-1472
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Procesado de leche mediante aplicación de pulsos eléctricos de alta intensidad de campo (Revisión)
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 334, pp. 95-104
2000
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Inhibition of tomato (Licopersicon esculentum mill.) pectin methylesterase by pulsed electric fields
Innovative Food Science and Emerging Technologies, Vol. 1, Núm. 1, pp. 57-67
1999
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Non-enzymatic browning in peach puree during heating
Food Research International, Vol. 32, Núm. 5, pp. 335-343
1996
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Rheology of clarified cherry juices
Journal of Food Engineering, Vol. 30, Núm. 1-2, pp. 147-154
1995
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RHEOLOGICAL BEHAVIOUR OF KIWI FRUIT JUICE CONCENTRATES
Journal of Texture Studies, Vol. 26, Núm. 2, pp. 137-145
1993
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Estudio reológico de lactosuero de cabra
Alimentación, equipos y tecnología, Año 12, Núm. 10, pp. 31-36
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Estudio reológico del lactosuero de vaca
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 241, pp. 91-95
1992
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Evolución del color, por efecto de la temperatura, en pulpas de fruta
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 234, pp. 59-68