Publicaciones en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (20)

2024

  1. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Foods, Vol. 13, Núm. 1

2022

  1. By-products revalorization with non-thermal treatments to enhance phytochemical compounds of fruit and vegetables derived products: A review

    Foods, Vol. 11, Núm. 1

2014

  1. PHYSICO-CHEMICAL ATTRIBUTES AND ACCEPTABILITY OF FIG FRUITS CULTIVATED IN SPAIN

    NATIVA, Vol. 2, Núm. 3, pp. 138-142

2013

  1. Postharvest petal senescence of two cultivars of carnation flowers with different vase lives

    Australian Journal of Crop Science, Vol. 7, Núm. 12, pp. 1829-1835

2006

  1. Efficacy of pulsed electric fields for Listeria monocytogenes inactivation and control in horchata

    Journal of Food Safety, Vol. 26, Núm. 2, pp. 137-149

2004

  1. Control of Lactobacillus plantarum and Escherichia coli by pulsed electric fields in MRS Broth, Nutrient Broth and orange-carrot juice

    Food Microbiology, Vol. 21, Núm. 5, pp. 519-525

2003

  1. Control of Enterobacter aerogenes by high-intensity, pulsed electric fields in horchata, a Spanish low-acid vegetable beverage

    Food Microbiology, Vol. 20, Núm. 1, pp. 105-110

  2. Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates

    International Journal of Food Microbiology, Vol. 82, Núm. 1, pp. 71-79

2002

  1. Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests

    Food Microbiology, Vol. 19, Núm. 5, pp. 491-499

2000

  1. Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30°C

    Food Microbiology, Vol. 17, Núm. 6, pp. 605-612

  2. Organic acids and sugars composition of harvested pomegranate fruits

    European Food Research and Technology, Vol. 211, Núm. 3, pp. 185-190

  3. Total lipid content and fatty acid composition of oilseed from lesser known sweet pomegranate clones

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 10, pp. 1452-1454

1999

  1. A predictive model that describes the effect of prolonged heating at 70 to 90°C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme

    Applied and Environmental Microbiology, Vol. 65, Núm. 8, pp. 3449-3457

  2. Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate

    International Journal of Food Microbiology, Vol. 52, Núm. 3, pp. 197-201

  3. Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones

    European Food Research and Technology, Vol. 210, Núm. 1, pp. 39-42

  4. Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganisms

    International Journal of Food Microbiology, Vol. 47, Núm. 1-2, pp. 51-57

  5. Thermal inactivation kinetics of Bacillus stearothermophilus spores using a linear temperature program

    Journal of Food Protection, Vol. 62, Núm. 8, pp. 958-961

1998

  1. Modelling design of cuts for enzymatic peeling of mandarin and optimization of different parameters of the process

    European Food Research and Technology, Vol. 207, Núm. 4, pp. 322-327

  2. Modelling design of cuts for enzymatic peeling of mandarin and optimization of different parameters of the process

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 4, pp. 322-327

  3. The effect of modified atmosphere packaging on 'ready-to-eat' Oranges

    LWT - Food Science and Technology, Vol. 31, Núm. 4, pp. 322-328