Instituto de Agroquímica y Tecnología de los Alimentos -ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2014

  1. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization

    Food Chemistry, Vol. 148, pp. 261-267

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