Publicaciones en las que colabora con Ingrid Aguiló Aguayo (59)

2024

  1. Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries

    Horticulturae, Vol. 10, Núm. 5

2022

  1. Exploring thermosonication as non-chemical disinfection technology for strawberries

    European Food Research and Technology, Vol. 248, Núm. 3, pp. 671-683

  2. Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters

    Postharvest Biology and Technology, Vol. 186

2021

  1. Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables

    Progress in Organic Coatings, Vol. 151

  2. 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

  3. 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

  4. Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries

    Food Microbiology, Vol. 94

  5. Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples

    Food Packaging and Shelf Life, Vol. 27

  6. Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)

    Journal of Food Processing and Preservation, Vol. 45, Núm. 6

2020

  1. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 5, pp. 403-412

2019

  1. 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

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

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

  3. 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

  4. 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

  5. Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 4, pp. 271-281

  6. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

    International Journal of Food Science and Technology, Vol. 54, Núm. 3, pp. 634-640

  7. Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

    LWT, Vol. 115

2018

  1. Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 412-420

  2. Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

    Journal of Food Science and Technology, Vol. 55, Núm. 6, pp. 1973-1981

  3. Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

    LWT, Vol. 95, pp. 339-345