Publicacions en col·laboració amb investigadors/es de University of Copenhagen (37)

2021

  1. Implementation of emerging technologies

    Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 121-143

2020

  1. Pulsed electric field (PEF) as an efficient technology for food additives and nutraceuticals development

    Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow (Elsevier), pp. 65-99

2019

  1. The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges

    Biotechnology Advances, Vol. 37, Núm. 3, pp. 410-421

  2. The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts

    Innovative Food Science and Emerging Technologies, Vol. 58

2018

  1. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 3, pp. 362-385

  2. High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

    Food Chemistry, Vol. 245, pp. 1212-1217

  3. Hyperbaric Storage of Fruit Juice and Impact on Composition

    Fruit Juices: Extraction, Composition, Quality and Analysis (Elsevier Inc.), pp. 607-619

  4. Innovative technologies for food preservation

    Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms (Elsevier), pp. 25-51

  5. Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms

    Elsevier, pp. 1-315

  6. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

  7. Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

    Innovative Food Science and Emerging Technologies, Vol. 45, pp. 306-312

2017

  1. Application of pulsed electric field treatment for food waste recovery operations

    Handbook of Electroporation (Springer International Publishing), pp. 2573-2590

  2. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

    Trends in Food Science and Technology, Vol. 67, pp. 195-206

  3. Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance

    Journal of Food Composition and Analysis, Vol. 61, pp. 73-81

  4. Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

    Innovative Food Science and Emerging Technologies, Vol. 41, pp. 188-192

  5. Effect of pulsed electric fields on food constituents

    Handbook of Electroporation (Springer International Publishing), pp. 2115-2133

  6. Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5

  7. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

    Trends in Food Science and Technology, Vol. 67, pp. 260-270

  8. Impact of pulsed electric fields on enzymes

    Handbook of Electroporation (Springer International Publishing), pp. 2369-2389

  9. Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 5, pp. 895-905