Publicaciones (57) Publicaciones de Fulgencio Helenio Marin Iniesta

2024

  1. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

    Foods, Vol. 13, Núm. 1

  2. Pomegranate Juice Clarification Using Ultrafiltration: Influence of the Type of Variety and Degree of Ripeness

    Separations, Vol. 11, Núm. 5, pp. 134

2023

  1. Reutilización de subproductos de la extracción de aceite de oliva en productos de panadería

    Anales de veterinaria de Murcia, Núm. 37

2022

  1. Estabilidad en cremas con ingredientes de origen vegetal

    Anales de veterinaria de Murcia, Núm. 36, pp. 117-138

2021

  1. Antioxidant and antimicrobial effect of plant essential oils and sambucus nigra extract in salmon burgers

    Foods, Vol. 10, Núm. 4

  2. Enzymatic oxidation of oleuropein and 3-hydroxytyrosol by laccase, peroxidase, and tyrosinase

    Journal of Food Biochemistry, Vol. 45, Núm. 8

  3. Packaging of fresh sliced mushrooms with essential oils vapours: A new technology for maintaining quality and extending shelf life

    Foods, Vol. 10, Núm. 6

  4. Synergistic antimicrobial activities of combinations of vanillin and essential oils of cinnamon bark, cinnamon leaves, and cloves

    Foods, Vol. 10, Núm. 6

  5. The application of essential oil vapors at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery

    Foods, Vol. 10, Núm. 3, pp. 1-17

2020

  1. Antimicrobial activity of Citrus spp. and Anethum graveolens components against Candida metapsilosis in ranch sauce

    Journal of Food Science and Technology, Vol. 57, Núm. 7, pp. 2713-2721

  2. Development of a method to measure laccase activity on methoxyphenolic food ingredients and isomers

    International Journal of Biological Macromolecules, Vol. 151, pp. 1099-1107

  3. Kinetic characterization of the oxidation of catecolamines and related compounds by laccase

    International Journal of Biological Macromolecules, Vol. 164, pp. 1256-1266

2018

  1. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice

    Journal of Food Science and Technology, Vol. 55, Núm. 11, pp. 4623-4633

  2. Effect of thermo-sonication and cinnamon leaf essential oil on total phenol and anthocyanin contents of natural pomegranate juice using response surface methodology

    Acta Horticulturae

  3. Use of thermosonication for inactivation of E. coli O157:H7 in fruit juices and fruit juice/reconstituted skim milk beverages

    Acta Horticulturae

2017

  1. Control of Native Spoilage Yeast on Dealcoholized Red Wine by Preservatives Alone and in Binary Mixtures

    Journal of Food Science, Vol. 82, Núm. 9, pp. 2128-2133

2016

  1. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices

    LWT - Food Science and Technology, Vol. 73, pp. 140-146

  2. Mitigation of biofilm formation on corrugated cardboard fresh produce packaging surfaces using a novel thiazolidinedione derivative integrated in acrylic emulsion polymers

    Frontiers in Microbiology, Vol. 7, Núm. FEB

  3. Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content

    Food Engineering Reviews, Vol. 8, Núm. 1, pp. 52-75

  4. Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

    Food and Bioproducts Processing, Vol. 99, pp. 20-28