Publicacións (10) Publicacións de Marta Sanchez Rubio

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. Ion mobility spectrometry and mass spectrometry coupled to gas chromatography for analysis of microbial contaminated cosmetic creams

    Analytica Chimica Acta, Vol. 1128, pp. 52-61

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

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

2015

  1. Modified atmosphere packaging to extend shelf life of ready to eat fresh cut tomatoes

    Refrigeration Science and Technology

  2. Survival of Saccharomyces cerevisiae in refrigerated fresh orange juice treated with cinnamon leaf essential oil and thermo-sonication

    Refrigeration Science and Technology