Publicaciones en las que colabora con Ángel Antonio Carbonell Barrachina (12)

2014

  1. Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin

    Food Analytical Methods, Vol. 7, Núm. 8, pp. 1643-1650

2011

  1. Comparative Effect of the Addition of α-, β-, or γ-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

    Journal of Food Science, Vol. 76, Núm. 5

  2. Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

    Journal of Inclusion Phenomena and Macrocyclic Chemistry

2009

  1. Color and vitamin C content in mandarin orange juice as affected by packaging material and storage temperature

    Journal of Food Processing and Preservation, Vol. 33, Núm. SUPPL. 1, pp. 27-40

  2. Effects of addition of α-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 20, pp. 9668-9675

2008

  1. Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice

    Journal of Food Quality, Vol. 31, Núm. 5, pp. 596-611

  2. Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 10, pp. 1731-1738

  3. Effects of mandarin cultivar on quality of mandarin juice

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 14, Núm. 4, pp. 307-313

2007

  1. Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 20, pp. 8158-8164

  2. Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice

    European Food Research and Technology, Vol. 225, Núm. 2, pp. 255-260

  3. Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-β-cyclodextrin

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9655-9662

  4. Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 13, pp. 5312-5319