Publications in collaboration with researchers from Centro de Edafología y Biología aplicada del Segura (22)

2024

  1. Comparativa de Microondas y Pasteurización Convencional: Su Influencia en Bebidas de Maqui

    Jornadas de los grupos de trabajo de horticultura, alimentación y salud, fertilización y sustratos, fresón y otros frutos rojos, celebradas del 20 al 22 de marzo de 2024 en Cartagena

  2. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Foods, Vol. 13, Núm. 1

2022

  1. A New Food Ingredient Rich in Bioaccessible (poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks

    Foods, Vol. 11, Núm. 12

2021

  1. High hydrostatic pressure vs. Thermal pasteurization: The effect on the bioactive compound profile of a citrus maqui beverage

    Foods, Vol. 10, Núm. 10

  2. Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli

    Food Research International, Vol. 140

2017

  1. Broccoli and radish sprouts are safe and rich in bioactive phytochemicals

    Postharvest Biology and Technology, Vol. 127, pp. 60-67

2016

  1. Quality and microbial safety evaluation of new isotonic beverages upon thermal treatments

    Food Chemistry, Vol. 194, pp. 455-462

2008

  1. Two different effects of calcium on aquaporins in salinity-stressed pepper plants

    Planta, Vol. 228, Núm. 1, pp. 15-25

2006

  1. Effect of Plum Pox virus infection on the antioxidant capacity of leaf apoplast from apricot plants

    Acta Horticulturae

  2. The apoplastic antioxidant system in Prunus: Response to long-term plum pox virus infection

    Journal of Experimental Botany, Vol. 57, Núm. 14, pp. 3813-3824

2005

  1. Identification of urolithin A as a metabolite produced by human colon microflora from ellagic acid and related compounds

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 14, pp. 5571-5576

  2. Use of frequency distribution functions to establish safe conditions in relation to the foodborne pathogen Bacillus cereus

    Food Technology and Biotechnology, Vol. 43, Núm. 2, pp. 195-200

2004

  1. Combined effect of thymol and cymene to control the growth of Bacillus cereus vegetative cells

    European Food Research and Technology, Vol. 218, Núm. 2, pp. 188-193

  2. Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions

    Food Microbiology, Vol. 21, Núm. 3, pp. 327-334

  3. Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions

    Journal of Food Protection, Vol. 67, Núm. 7, pp. 1408-1416

2003

  1. Prediction of Bacillus subtilis spore survival after a combined non-isothermal-isothermal heat treatment

    European Food Research and Technology, Vol. 217, Núm. 4, pp. 319-324

1998

  1. A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl

    European Food Research and Technology, Vol. 206, Núm. 1, pp. 58-62

  2. A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 58-62

  3. Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 63-67

  4. Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions

    European Food Research and Technology, Vol. 206, Núm. 1, pp. 63-67