Publicacións (34)

2023

  1. 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

2022

  1. Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 dir. congr.

    Universidad Politécnica de Cartagena

  2. Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

    Foods, Vol. 11, Núm. 22

2021

  1. Energy balances in food processing

    Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 135-163

  2. Impact of heating rates on alicyclobacillus acidoterrestris heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing

    Foods, Vol. 10, Núm. 7

  3. Psychrometry in food process engineering

    Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 377-400

2019

  1. On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods

    PLoS ONE, Vol. 14, Núm. 8

2018

  1. Efecto de tratamiento térmico por microondas y condiciones de estrés (choque ácido) sobre Listeria monocytogenes en alimentos

    Proceedings of the 6th Workshop on Agri-food Research. WIA.17

  2. Nuevo envase de cartón activo basado en el uso de aceites esenciales nanoencapsulados en β-ciclodextrinas. Optimación de su fabricación industrial

    Proceedings of the 6th Workshop on Agri-food Research. WIA.17

  3. Relevance of the induced stress resistance when identifying the critical microorganism for microbial risk assessment

    Frontiers in Microbiology, Vol. 9, Núm. JUL

2017

  1. Efecto de tratamiento térmico por microondas y condiciones de estrés (choque ácido) sobre Listeria monocytogenes en alimentos

    Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16

2016

  1. High heating rates affect greatly the inactivation rate of Escherichia coli

    Frontiers in Microbiology, Vol. 7, Núm. AUG

  2. Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

    Food Engineering Reviews, Vol. 8, Núm. 2, pp. 181-200

2013

  1. Effects of essential oils on sprout suppression and quality of potato cultivars

    Postharvest Biology and Technology, Vol. 82, pp. 15-21

2012

  1. Aroma Recovery in Wine Dealcoholization by SCC Distillation

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

  2. Physical Properties of Cereal Products Measurement Techniques and Applications

    Physical properties of foods: novel measurement techniques and applications (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 285-326

2007

  1. Effect of high temperature intermittent drying and tempering on rough rice quality

    Journal of Food Engineering, Vol. 80, Núm. 2, pp. 611-618

  2. Integration of a malt drying model into a malt plant scheduling software

    Drying Technology, Vol. 25, Núm. 11, pp. 1803-1808

  3. Moisture desorption isotherms of rough rice at high temperatures

    Journal of Food Engineering, Vol. 79, Núm. 3, pp. 794-802

  4. Quality and shelf life of orange juice aseptically packaged in PET bottles

    Journal of Food Engineering, Vol. 79, Núm. 1, pp. 234-242