Publicaciones en colaboración con investigadores/as de Institut de Recerca i Tecnologia Agroalimentaries (12)

2024

  1. Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

    Foods, Vol. 13, Núm. 2

2023

  1. Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

    Foods, Vol. 12, Núm. 20

  2. Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

    Innovative Food Science and Emerging Technologies, Vol. 86

  3. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

    Foods, Vol. 12, Núm. 15

2022

  1. Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

    Sustainability (Switzerland), Vol. 14, Núm. 3

2019

  1. Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

    Journal of Food Processing and Preservation, Vol. 43, Núm. 11

  2. Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability

    Journal of Food Processing and Preservation, Vol. 43, Núm. 10

2017

  1. Sensory perception of meat from entire male pigs processed by different heating methods

    Meat Science, Vol. 134, pp. 98-102

  2. Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 777-783

  3. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 770-776

2016

  1. Effects of Thermal and High-pressure Treatments on the Microbiological, Nutritional and Sensory Quality of a Multi-fruit Smoothie

    Food and Bioprocess Technology, Vol. 9, Núm. 7, pp. 1219-1232

2015

  1. Application of High Pressure Processing for Obtaining “Fresh-Like” Fruit Smoothies

    Food and Bioprocess Technology, Vol. 8, Núm. 12, pp. 2470-2482