Publicaciones (57) Publicaciones de Jose Maria Ros Garcia

2022

  1. Evolution of the characteristics of the hackberry (Celtis australis L.) fresh flesh stored under refrigeration conditions

    Emirates Journal of Food and Agriculture, Vol. 34, Núm. 3, pp. 176-179

2021

  1. Assessment of the characteristics of the fresh quince (Cydonia oblonga Miller) from different geographical origin and year of harvesting

    Emirates Journal of Food and Agriculture, Vol. 33, Núm. 6, pp. 528-531

  2. Characteristics and composition of hackberries (Celtis australis L.) from Mediterranean forests

    Emirates Journal of Food and Agriculture, Vol. 33, Núm. 1, pp. 37-44

  3. The influence of hydrolytic enzymes on tannin adsorption-desorption onto grape cell walls in a wine-like matrix

    Molecules, Vol. 26, Núm. 3

2020

  1. Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 8, pp. 623-633

  2. Chromatographic characterization of juice in fruits of different Japanese quince (Chaenomeles japonica L.) genotypes cultivated in Sweden

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 11, pp. 816-825

  3. Evaluation of coffee pulp as substrate for polygalacturonase production in solid state fermentation

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 2, pp. 117-124

  4. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix

    Food Research International, Vol. 129

2019

  1. Comparison of two technological procedures to enrich peeled pears in halves with fructooligosaccharides for later canning as a new functional food

    Emirates Journal of Food and Agriculture, Vol. 31, Núm. 5, pp. 328-334

  2. Effect of frying, baking and microwave cooking on physicochemical and sensory characteristics of commercial frozen pre-fried onion rings

    Deutsche Lebensmittel-Rundschau, Vol. 115, Núm. 5

  3. Effect of industrial freezing on the physical and nutritional quality traits in broccoli

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 1, pp. 56-65

  4. 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

  5. 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

2018

  1. Date palm trees root-derived endophytes as fungal cell factories for diverse bioactive metabolites

    International Journal of Molecular Sciences, Vol. 19, Núm. 7

2017

  1. Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 1933-1942

  2. Relación entre la actividad pectín metilesterasa y la pérdida de firmeza de la baya de la uva, durante la maduración

    III Jornadas Doctorales Escuela Internacional de Doctorado de la Universidad de Murcia (EIDUM)

  3. 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

  4. 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

  5. The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 12, pp. 4029-4035

2016

  1. Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study

    European Food Research and Technology, Vol. 242, Núm. 12, pp. 2041-2049