Publications (392) Publications in which a researcher has participated

2023

  1. Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 29, Núm. 4, pp. 372-382

  2. Artificial Neural Networks as Artificial Intelligence Technique for Energy Saving in Refrigeration Systems—A Review

    Clean Technologies, Vol. 5, Núm. 1, pp. 116-136

  3. Assessment on the efficacy of methods 2 to 5 and method 7 set out in Commission Regulation (EU) No 142/2011 to inactivate relevant pathogens when producing processed animal protein of porcine origin intended to feed poultry and aquaculture animals

    EFSA Journal, Vol. 21, Núm. 7

  4. Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques

    International Journal of Molecular Sciences, Vol. 24, Núm. 3

  5. Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb.

    Foods, Vol. 12, Núm. 12

  6. Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves

    Food Research International, Vol. 173

  7. Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

    Foods, Vol. 12, Núm. 21

  8. Effects of essential oils released from active packaging on the antioxidant system and quality of lemons during cold storage and commercialization

    Scientia Horticulturae, Vol. 312

  9. Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 29, Núm. 5, pp. 445-479

  10. Innovative Combined Technology with Encapsulated EVOO and Infrared Processing Against Salmonella and Listeria monocytogenes in Breaded Poultry Products

    Food and Bioprocess Technology

  11. Kinetics of carvacrol release from active paper packaging for fresh fruits and vegetables under conditions of open and closed package

    Food Packaging and Shelf Life, Vol. 37

  12. Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine

    Foods, Vol. 12, Núm. 3

  13. Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres

    Food Chemistry, Vol. 423

  14. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

    Plants, Vol. 12, Núm. 19

  15. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

    Plants, Vol. 12, Núm. 19

  16. Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chains

    EFSA Journal, Vol. 21, Núm. S1