Adriana Hurtado Gomez-rekin lankidetzan egindako argitalpenak (6)

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. 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

  2. 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