Alberto Garre Pérez-rekin lankidetzan egindako argitalpenak (8)

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. 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

  3. 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

  4. 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

2021

  1. The application of essential oil vapors at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery

    Foods, Vol. 10, Núm. 3, pp. 1-17

2018

  1. Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium

    Food Microbiology, Vol. 72, pp. 98-105

2017

  1. Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie (Food Bioprocess Technol, 10.1007/s11947-017-1965-5)

    Food and Bioprocess Technology

  2. Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

    Food and Bioprocess Technology, Vol. 10, Núm. 10, pp. 1892-1904