Francisco
Garcia Carmona
![Foto de Francisco](/img/uploaded/63892eafd39bd9374aaf5baeb74a49e7.jpeg)
![Foto de Universidad Miguel Hernández de Elche](/img/noimage_org.png)
Universidad Miguel Hernández de Elche
Elche, EspañaPublications in collaboration with researchers from Universidad Miguel Hernández de Elche (7)
2014
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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
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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
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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
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Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin
Journal of Inclusion Phenomena and Macrocyclic Chemistry
2009
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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
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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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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