Publications in collaboration with researchers from Instituto de Agroquímica y Tecnología de los Alimentos (11)

2016

  1. Pulsed electric fields technology: A method to preserve a fruit juice containing Stevia rebaudiana Bertoni

    Pulsed Electric Fields (PEF): Technology, Role in Food Science and Emerging Applications (Nova Science Publishers, Inc.), pp. 93-114

2014

  1. Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds

    Food and Bioprocess Technology, Vol. 7, Núm. 5, pp. 1518-1525

2013

  1. Automating a 96-Well Microtiter Plate Assay for Quick Analysis of Chemically Available Lysine in Foods

    Food Analytical Methods, Vol. 6, Núm. 5, pp. 1258-1264

  2. High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality

    Innovative Food Science and Emerging Technologies, Vol. 18, pp. 48-56

2005

  1. Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

    Food and Chemical Toxicology, Vol. 43, Núm. 9, pp. 1413-1422

2004

  1. Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer

    LWT - Food Science and Technology, Vol. 37, Núm. 2, pp. 171-175

2003

  1. Physicochemical characteristics and quality of refrigerated Spanish orange-carrot juices and influence of storage conditions

    Journal of Food Science, Vol. 68, Núm. 6, pp. 2111-2116

2002

  1. Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter

    Food Additives and Contaminants, Vol. 19, Núm. 6, pp. 519-523

1997

  1. High-temperature short-time inactivation of peroxidase by direct heating with a five-channel computer-controlled thermoresistometer

    Journal of Food Protection, Vol. 60, Núm. 8, pp. 967-972

  2. Inactivation and regeneration kinetics of horseradish peroxidase heated at high temperatures

    Journal of Food Protection, Vol. 60, Núm. 8, pp. 961-966

1996

  1. Thermal inactivation at high temperatures and regeneration of green asparagus peroxidase

    Journal of Food Protection, Vol. 59, Núm. 10, pp. 1065-1071