Publicaciones en colaboración con investigadores/as de Cornell University (11)

2021

  1. All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist

    Current Opinion in Food Science, Vol. 39, pp. 83-92

2007

  1. Antioxidant enzyme activities in strawberry fruit exposed to high carbon dioxide atmospheres during cold storage

    Food Chemistry, Vol. 104, Núm. 4, pp. 1425-1429

2003

  1. Peroxidase Activity and Superficial Scald Development in Apple Fruit

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 24, pp. 7182-7186

2001

  1. Fermentation products and succinate content in two apple cultivars with different tolerances to carbon dioxide

    Acta Horticulturae

  2. Superficial scald, carbon dioxide injury, and changes of fermentation products and organic acids in 'Cortland' and 'Law Rome' apples after high carbon dioxide stress treatment

    Journal of the American Society for Horticultural Science, Vol. 126, Núm. 2, pp. 235-241

2000

  1. Postharvest behavior of clonal selections of 'Periana' peaches

    Gartenbauwissenschaft, Vol. 65, Núm. 2, pp. 88-92

1999

  1. Fermentative metabolism and organic acid concentrations in fruit of selected strawberry cultivars with different tolerances to carbon dioxide

    Journal of the American Society for Horticultural Science, Vol. 124, Núm. 6, pp. 696-701

  2. Juice characteristics related to woolliness and ripening during postharvest storage of peaches

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 208, Núm. 4, pp. 282-288

  3. Juice characteristics related to woolliness and ripening during postharvest storage of peaches

    Zeitschrift fur Lebensmittel-Untersuchung und-forschung a-food research and technology, Vol. 208, Núm. 4, pp. 282-288

  4. Juice characteristics related to woolliness and ripening during postharvest storage of peaches

    European Food Research and Technology, Vol. 208, Núm. 4, pp. 282-288

1998

  1. Modified atmosphere packaging affects the incidence of cold storage disorders and keeps 'flat' peach quality

    Food Research International, Vol. 31, Núm. 8, pp. 571-579