Publicaciones en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (7)

2014

  1. Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin

    Food Analytical Methods, Vol. 7, Núm. 8, pp. 1643-1650

2012

  1. Partial purification and characterization of a calcium-dependent alkaline phosphatase from the cyanobacterium arthrospira platensis

    Journal of Phycology, Vol. 48, Núm. 2, pp. 347-354

2011

  1. Comparative Effect of the Addition of α-, β-, or γ-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

    Journal of Food Science, Vol. 76, Núm. 5

  2. Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

    Journal of Inclusion Phenomena and Macrocyclic Chemistry

2009

  1. Effects of addition of α-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 20, pp. 9668-9675

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. 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