Publicaciones en colaboración con investigadores/as de Universidad de Murcia (26)

2024

  1. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

    Foods, Vol. 13, Núm. 1

2021

  1. Antioxidant and antimicrobial effect of plant essential oils and sambucus nigra extract in salmon burgers

    Foods, Vol. 10, Núm. 4

  2. Packaging of fresh sliced mushrooms with essential oils vapours: A new technology for maintaining quality and extending shelf life

    Foods, Vol. 10, Núm. 6

  3. Synergistic antimicrobial activities of combinations of vanillin and essential oils of cinnamon bark, cinnamon leaves, and cloves

    Foods, Vol. 10, Núm. 6

  4. 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

2020

  1. Nanoencapsulated clove essential oil embedded in ice used in stunning and slaughtering by hypothermia of rainbow trout enhances animal welfare

    X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío. CYTEF 2020

  2. Nanoencapsulated clove oil applied as an anesthetic at slaughtering decreases stress, extends the freshness, and lengthens shelf life of cultured fish

    Foods, Vol. 9, Núm. 12

2019

  1. Crushed ice including nanoencapsulated clove essential oil improves animal welfare in farmed European sea bass during stunning and slaughtering

    Refrigeration Science and Technology

  2. Nanoencapsulated clove essential oil applied in low dose decreases stress in farmed gilthead seabream (Sparus aurata L.) during slaughter by hypothermia in ice slurry

    Aquaculture, Vol. 504, pp. 437-445

  3. Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

    Heliyon, Vol. 5, Núm. 6

2017

  1. Control of Native Spoilage Yeast on Dealcoholized Red Wine by Preservatives Alone and in Binary Mixtures

    Journal of Food Science, Vol. 82, Núm. 9, pp. 2128-2133

2016

  1. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices

    LWT - Food Science and Technology, Vol. 73, pp. 140-146

  2. Mitigation of biofilm formation on corrugated cardboard fresh produce packaging surfaces using a novel thiazolidinedione derivative integrated in acrylic emulsion polymers

    Frontiers in Microbiology, Vol. 7, Núm. FEB

  3. Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content

    Food Engineering Reviews, Vol. 8, Núm. 1, pp. 52-75

2013

  1. Active Packaging of Cardboard to Extend the Shelf Life of Tomatoes

    Food and Bioprocess Technology, Vol. 6, Núm. 3, pp. 754-761

  2. Hydrophobic properties of cardboard coated with polylactic acid and ethylene scavengers

    Journal of Coatings Technology and Research, Vol. 10, Núm. 5, pp. 749-755

  3. Hygienic Design and Microbial Control of Refrigeration and Air Conditioning Systems for Food Processing and Packaging Plants

    Food Engineering Reviews, Vol. 5, Núm. 1, pp. 18-35

  4. Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts

    International Journal of Food Science and Technology, Vol. 48, Núm. 4, pp. 707-714

  5. Quick cooking rice by high hydrostatic pressure processing

    LWT - Food Science and Technology, Vol. 51, Núm. 1, pp. 196-204

2012

  1. Aroma Recovery in Wine Dealcoholization by SCC Distillation

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2529-2539