Publicaciones en las que colabora con Núria Grigelmo Miguel (18)

2011

  1. Nonthermal Processes as Hurdles with Selected Examples

    Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 406-427

  2. Use of Oscillating Magnetic Fields in Food Preservation

    Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 222-235

2009

  1. Methods of Analysis of Antioxidant Capacity of Phytochemicals

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability (Wiley-Blackwell), pp. 271-307

2003

  1. Evaluation of textural properties and microstructure during storage of minimally processed apples

    Journal of Food Science, Vol. 68, Núm. 1, pp. 312-317

2002

  1. Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 13, pp. 1490-1496

  2. Desenvolupament de magdalenes riques en fibra dietètica de fruita i valor calòric reduït

    TECA: Tecnologia i Ciència dels Aliments, Vol. 5, Núm. 6, pp. 12-15

  3. Effect of minimal processing on the textural and structural properties of fresh-cut pears

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 14, pp. 1682-1688

  4. Olive oils improve lipid metabolism and increase antioxidant potential in rats fed diets containing cholesterol

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 21, pp. 6102-6108

2001

  1. Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 8, pp. 3685-3690

2000

  1. The quality of peach jams stabilized with peach dietary fiber

    European Food Research and Technology, Vol. 211, Núm. 5, pp. 336-341

1999

  1. Characterisation of low-fat high-dietary fibre frankfurters

    Meat Science, Vol. 52, Núm. 3, pp. 247-256

  2. Characterisation of peach dietary fibre concentrate as a food ingredient

    Food Chemistry, Vol. 65, Núm. 2, pp. 175-181

  3. Comparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals

    LWT, Vol. 32, Núm. 8, pp. 503-508

  4. Development of high-fruit-dietary-fibre muffins

    European Food Research and Technology, Vol. 210, Núm. 2, pp. 123-128

  5. Flow properties of orange dietary fiber suspensions

    Journal of Texture Studies, Vol. 30, Núm. 3, pp. 245-257

  6. Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams

    Journal of Food Engineering, Vol. 41, Núm. 1, pp. 13-21

  7. Rheology of peach dietary fibre suspensions

    Journal of Food Engineering, Vol. 39, Núm. 1, pp. 91-99

1998

  1. Characterization of dietary fiber from orange juice extraction

    Food Research International, Vol. 31, Núm. 5, pp. 355-361