2007

1. 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

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 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