Lista de obras -

Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging.

artículo científico publicado en 2008

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

artículo científico publicado en 2018

Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging.

artículo científico publicado en 2001

Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats

scientific article published on 01 October 2002

Edible Nanoemulsions as Carriers of Active Ingredients: A Review.

artículo científico publicado en 2017

Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes.

artículo científico publicado en 2009

Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

artículo científico publicado en 2018

Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice

scientific article published on 01 October 2009

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

artículo científico publicado en 2015

Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach

artículo científico publicado en 2016

Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple

artículo científico publicado en 2018

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.

artículo científico publicado en 2017

High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice.

artículo científico publicado en 2010

In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

scientific article published on 16 April 2018

Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize

artículo científico publicado en 2017

Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).

artículo científico publicado en 2010

Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres.

artículo científico publicado en 2009

Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields.

artículo científico publicado en 2013

Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer Technique

artículo científico publicado en 2015

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

scientific article published on 01 March 2011

Pulsed light inactivation of naturally occurring moulds on wheat grain

artículo científico publicado en 2013

Using Antibrowning Agents to Enhance Quality and Safety of Fresh-Cut Avocado Treated with Intense Light Pulses

artículo científico publicado en 2011

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

artículo científico publicado en 2010

Lista de obras de

Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging.

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging.

Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats

Edible Nanoemulsions as Carriers of Active Ingredients: A Review.

Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes.

Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach

Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.

High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice.

In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize

Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).

Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres.

Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields.

Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer Technique

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

Pulsed light inactivation of naturally occurring moulds on wheat grain

Using Antibrowning Agents to Enhance Quality and Safety of Fresh-Cut Avocado Treated with Intense Light Pulses

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices