Argitalpenak (36) Mariano Otón Alcaraz argitalpenak

2019

  1. Chilling and freezing storage for keeping overall quality of “deglet nour” dates

    Journal of Agricultural Science and Technology, Vol. 21, Núm. 1, pp. 63-76

2018

  1. Effect of microwave treatments on the quality of a smoothie

    Acta Horticulturae

  2. High hydrostatic pressure treatments for keeping quality of orange vegetables smoothies

    Acta Horticulturae

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

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

  4. Passive modified atmosphere packaging and chilling storage for keeping overall quality of dates

    Acta Horticulturae

  5. Sustainable coatings for improving shelf-life of Fresh-Cut 'big top' nectarine

    Refrigeration Science and Technology

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. Efecto de agentes antipardeantes en semillas de haba mínimamente procesadas en fresco para preservar su calidad

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

  3. Microondas en continúo para la destrucción de enzimas presentes en un batido vegetal

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

  4. 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

  5. New edible coatings for improving overall quality of minimally processed nectarine

    International Conference on Food Science and Technology 2017

  6. UV-C light preserves quality of minimally processed watermelon cylinders

    Acta Horticulturae, Vol. 1151, pp. 279-286

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. Optimization of chlorine sanitation to preserve quality of minimally processed Vicia fabe seeds

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

  4. 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

  5. Vitamina C y perfil fenólico de brócoli convencional e híbrido mínimamente procesado, tratado con agua electrolizada y recubrimientos comestibles

    Revista Iberoamericana de Tecnología Postcosecha, Vol. 17, Núm. 1, pp. 106-111

2015

  1. Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli

    Food Control, Vol. 47, pp. 312-317

  2. Combining MAP, deficit irrigation and Antibrowning treatment for keeping quality of fresh-cut peaches

    Acta Horticulturae, Vol. 1071, pp. 533-540

  3. Effect of UV-C radiation and fluorescent light to control postharvest soft rot in potato seed tubers

    Scientia Horticulturae, Vol. 181, pp. 174-181