Ascensión Martínez Sánchez-rekin lankidetzan egindako argitalpenak (7)

2020

  1. Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 8, pp. 706-714

2019

  1. Nutritional and quality changes of minimally processed faba (Vicia faba L.) beans during storage: Effects of domestic microwaving

    Postharvest Biology and Technology, Vol. 151, pp. 10-18

2018

  1. Efecto de diferentes tratamientos térmicos en la capacidadantioxidante de un puré de guisantes

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

  2. Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

    Food and Bioprocess Technology, Vol. 11, Núm. 3, pp. 561-571

2017

  1. Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 13, pp. 4370-4378

  2. Improving quality of an innovative pea puree by high hydrostatic pressure

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 13, pp. 4362-4369

2016

  1. Effect of high-pressure homogenization on different matrices of food supplements

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 22, Núm. 8, pp. 708-719