Publications (12) Jose Manuel Lopez Nicolas publications

filter_list General Chemical Engineering

2019

  1. Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 2, pp. 941-946

  2. Evaluation of the properties of the essential oil citronellal nanoencapsulated by cyclodextrins

    Chemistry and Physics of Lipids, Vol. 219, pp. 72-78

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

2013

  1. Mycelium growth stimulation of the desert truffle Terfezia claveryi chatin by β-cyclodextrin

    Biotechnology Progress, Vol. 29, Núm. 6, pp. 1558-1564

2011

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

    Journal of Inclusion Phenomena and Macrocyclic Chemistry

2009

  1. 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

2007

  1. 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

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

    Journal of Inclusion Phenomena and Macrocyclic Chemistry

  3. Use of cyclodextrins as secondary antioxidants to improve the color of fresh pear juice

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 15, pp. 6330-6338

2006

  1. 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. Polyphenol oxidase from dominga table grape

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