Publications by the researcher in collaboration with Mariano Otón Alcaraz (13)

2017

  1. Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 23, Núm. 1, pp. 36-45

  2. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 984-990

2016

  1. Continuous microwave heating effects on quality of carrot and tomato smoothie

    Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15

  2. Continuous microwaving of an orange smoothie inhibits detrimental enzyme activity

    5th Workshop on Agri-Food Research. WIA. 16

  3. Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

    Journal of Food Science and Technology, Vol. 53, Núm. 10, pp. 3695-3703

2014

  1. Continuous and Conventional Microwave Heating Effects on the Antioxidant Capacity of Tomato Juice

    Actas del III Workshop en Investigación Agroalimentaria. WIA. 3.1

  2. El riego deficitario controlado mantiene la calidad de la nectarina extratemprana mínimamente procesada

    VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas