Ingeniería Agronómica
Departamento
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Cornell University
Ithaca, Estados UnidosPublicaciones en colaboración con investigadores/as de Cornell University (12)
2021
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All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist
Current Opinion in Food Science, Vol. 39, pp. 83-92
2016
2007
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Antioxidant enzyme activities in strawberry fruit exposed to high carbon dioxide atmospheres during cold storage
Food Chemistry, Vol. 104, Núm. 4, pp. 1425-1429
2003
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Peroxidase Activity and Superficial Scald Development in Apple Fruit
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 24, pp. 7182-7186
2001
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Fermentation products and succinate content in two apple cultivars with different tolerances to carbon dioxide
Acta Horticulturae
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Superficial scald, carbon dioxide injury, and changes of fermentation products and organic acids in 'Cortland' and 'Law Rome' apples after high carbon dioxide stress treatment
Journal of the American Society for Horticultural Science, Vol. 126, Núm. 2, pp. 235-241
2000
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Postharvest behavior of clonal selections of 'Periana' peaches
Gartenbauwissenschaft, Vol. 65, Núm. 2, pp. 88-92
1999
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Fermentative metabolism and organic acid concentrations in fruit of selected strawberry cultivars with different tolerances to carbon dioxide
Journal of the American Society for Horticultural Science, Vol. 124, Núm. 6, pp. 696-701
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Juice characteristics related to woolliness and ripening during postharvest storage of peaches
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 208, Núm. 4, pp. 282-288
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Juice characteristics related to woolliness and ripening during postharvest storage of peaches
European Food Research and Technology, Vol. 208, Núm. 4, pp. 282-288
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Juice characteristics related to woolliness and ripening during postharvest storage of peaches
Zeitschrift fur Lebensmittel-Untersuchung und-forschung a-food research and technology, Vol. 208, Núm. 4, pp. 282-288
1998
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Modified atmosphere packaging affects the incidence of cold storage disorders and keeps 'flat' peach quality
Food Research International, Vol. 31, Núm. 8, pp. 571-579