Publications in collaboration with researchers from Universidad Católica San Antonio (21)

2015

  1. Biased information around genetically modified food

    Acta Bioethica, Vol. 21, Núm. 2, pp. 269-279

  2. Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food

    Biotecnologia Aplicada, Vol. 32, Núm. 1, pp. 1401-1405

2013

  1. Physicochemical and thermodynamic characterization of the encapsulation of methyl jasmonate by natural and modified cyclodextrins using reversed-phase high-pressure liquid chromatography

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 47, pp. 11347-11354

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

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

2007

  1. Characterization of polyphenol oxidase from Napoleon grape

    Food Chemistry, Vol. 100, Núm. 1, pp. 108-114

  2. Cyclodextrins as resveratrol carrier system

    Food Chemistry, Vol. 104, Núm. 1, pp. 39-44

  3. 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

  4. 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

  5. Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant

    Food Chemistry, Vol. 101, Núm. 3, pp. 1164-1171

  6. 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

  7. Reaction's mechanism of fresh apple juice enzymatic browning in the presence of maltosyl-β-cyclodextrin

    Journal of Inclusion Phenomena and Macrocyclic Chemistry

  8. 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

2006

  1. Application of agglomerative hierarchical clustering to identify consumer tomato preferences: Influence of physicochemical and sensory characteristics on consumer response

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 4, pp. 493-499

  2. Determination of stoichiometric coefficients and apparent formation constants for β-cyclodextrin complexes of trans-resveratrol using reversed-phase liquid chromatography

    Journal of Chromatography A, Vol. 1135, Núm. 2, pp. 158-165

  3. Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: Influence on enzymatic browning

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 4, pp. 592-599

2005

  1. Effect of organic farming practices on the level of latent polyphenol oxidase in grapes

    Journal of Food Science, Vol. 70, Núm. 1

  2. Optimization of tropical juice composition for the Spanish market

    Journal of Food Science, Vol. 70, Núm. 1

  3. Polyphenol oxidase from dominga table grape

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 15, pp. 6087-6093