Publicaciones (93) Publicaciones de Sancho Jose Bañon Arias

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. Antioxidant and antimicrobial effects of green tea and grape seed extracts on beef patties with a low dose of sulphite

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 731-732

  2. Dielectric Heating: A Review of Liquid Foods Processing Applications

    Food Reviews International, Vol. 39, Núm. 8, pp. 5684-5702

  3. 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

  4. 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

  5. Polyphenol Extracts from Sage (Salvia lavandulifolia Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce

    Antioxidants, Vol. 12, Núm. 2

  6. Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies

    Antioxidants, Vol. 12, Núm. 1

  7. The improvement of lamb meat shelf life through feeding with subproducts of Rosmarinus Officinalis, L.

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 133-134

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

    Foods, Vol. 12, Núm. 15

2022

  1. Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

    Antioxidants, Vol. 11, Núm. 6

  2. Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking

    Foods, Vol. 11, Núm. 22

  3. Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin

    Antioxidants, Vol. 11, Núm. 4

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

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

2021

  1. Combined effect of temperature and oil and salt contents on the variation of dielectric properties of a tomato-based homogenate

    Foods, Vol. 10, Núm. 12

  2. Contribution of green propolis to the antioxidant, physical, and sensory properties of fruity jelly candies made with sugars or fructans

    Foods, Vol. 10, Núm. 11

  3. Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

    Meat Science, Vol. 171

  4. Ewe's diet during gestation and lactation affects ready-to-eat meat from light lambs

    Animal, Vol. 15, Núm. 2

  5. Mineral composition of raw and marinated-cooked arms from Pacific giant squid (Dosidicus gigas)

    Emirates Journal of Food and Agriculture, Vol. 33, Núm. 1, pp. 20-28

2020

  1. Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and Stevia

    Antioxidants, Vol. 9, Núm. 12, pp. 1-16

  2. Enhancing Lipid Oxidative Stability of Cooked-Chilled Lamb Meat through Dietary Rosemary Diterpenes

    European Journal of Lipid Science and Technology, Vol. 122, Núm. 3