Francisco
Garcia Carmona
![Foto de Francisco](/img/uploaded/63892eafd39bd9374aaf5baeb74a49e7.jpeg)
![Foto de Universidad Católica San Antonio](/img/noimage_org.png)
Universidad Católica San Antonio
Murcia, EspañaPublications en collaboration avec des chercheurs de Universidad Católica San Antonio (7)
2013
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Physicochemical and thermodynamic characterization of the encapsulation of methyl jasmonate by natural and modified cyclodextrins using reversed-phase high-pressure liquid chromatography
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 47, pp. 11347-11354
2007
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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
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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
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Reaction's mechanism of fresh apple juice enzymatic browning in the presence of maltosyl-β-cyclodextrin
Journal of Inclusion Phenomena and Macrocyclic Chemistry
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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
2005
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Effect of organic farming practices on the level of latent polyphenol oxidase in grapes
Journal of Food Science, Vol. 70, Núm. 1
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Evidence of p-quinoid enamine formation during the oxidative desamination of p-hydroxy-D-phenylglycine catalyzed by D-amino acid oxidase
Journal of Molecular Catalysis B: Enzymatic, Vol. 35, Núm. 1-3, pp. 7-13