Capítulos de Libro (22) Publicaciones en las que ha participado algún/a investigador/a

2014

  1. Aceite de oliva

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 275-324

  2. Aceites vegetales

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 325-370

  3. Assessing juice quality: Analysis of organoleptic properties of fruit juices

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 137-150

  4. Beneficios agroambientales de la reducción del laboreo en los secanos semiáridos del valle del Ebro

    Geoecología, cambio ambiental y paisaje: homenaje al profesor José María García Ruiz (Instituto Pirenaico de Ecología), pp. 373-382

  5. Chocolate

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 313-324

  6. Cuestiones de nomenclatura

    La cal: investigación, patrimonio y restauración (Editorial Universidad de Sevilla), pp. 105-118

  7. Determination of procyanidins and alkaloids in cocoa and biological samples by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry

    Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis (CRC Press), pp. 359-387

  8. Emerging nonthermal technologies in fruit juice processing

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 217-235

  9. Enzymatic Inactivation by Pulsed Electric Fields

    Emerging Technologies for Food Processing (Elsevier), pp. 155-168

  10. Food Safety Aspects of Pulsed Electric Fields

    Emerging Technologies for Food Processing (Elsevier), pp. 169-178

  11. La hermandad entre erosión del suelo y agricultura no será para siempre

    Mateu Belles (GRAM)

  12. Malta y cerveza

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 209-268

  13. Membrane system-based models for specifying dynamical population systems

    Applications of membrane computing in systems and synthetic biology (Springer Alemania), pp. 97-132

  14. Non-thermal Processing Technologies

    Food Safety Management: A Practical Guide for the Food Industry (Elsevier Inc.), pp. 443-465

  15. Productos vegetales frescos

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 15-116

  16. Quality, safety, and shelf-life improvement in fruit juices by pulsed electric fields

    Improving Food Quality with Novel Food Processing Technologies (CRC Press), pp. 385-411

  17. Recovery and Use of By-Products from Fruit Juice Production

    JUICE PROCESSING: QUALITY, SAFETY AND VALUE-ADDED OPPORTUNITIES (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 41-74

  18. Safety in fruit juice processing chemical and microbiological hazards

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 329-348

  19. Spoiling microorganisms in fruit juices

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 311-328

  20. Squeezing Fruits in the Second Decade of the Twenty-First Century: The current situation of the juice industry

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 1-12