Publicaciones en colaboración con investigadores/as de Universidad de Zaragoza (27)

2024

  1. Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

    Food and Function, Vol. 15, Núm. 4, pp. 2265-2281

  2. Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey

    Innovative Food Science and Emerging Technologies, Vol. 96

2017

  1. Pulsed electric field treatment for fruit and vegetable processing

    Handbook of Electroporation (Springer International Publishing), pp. 2495-2515

  2. Pulsed electric fields in wineries: Potential applications

    Handbook of Electroporation (Springer International Publishing), pp. 2825-2842

2013

  1. Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

    Food Chemistry, Vol. 136, Núm. 3-4, pp. 1330-1336

2012

  1. Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications

    Annual Review of Food Science and Technology, Vol. 3, Núm. 1, pp. 263-282

  2. Potential applications of pulsed electric fields in wineries

    Stewart Postharvest Review, Vol. 8, Núm. 2

2011

  1. Defining treatment conditions for pulsed electric field pasteurization of apple juice

    International Journal of Food Microbiology, Vol. 151, Núm. 1, pp. 29-35

  2. Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

    Food Chemistry, Vol. 126, Núm. 3, pp. 1482-1487

2010

  1. Effect of Pulsed Electric Field Processing of Red Grapes on Wine Chromatic and Phenolic Characteristics during Aging in Oak Barrels

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 4, pp. 2351-2357

  2. Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions

    Journal of Food Engineering, Vol. 100, Núm. 2, pp. 349-356

  3. Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale

    Journal of Food Engineering, Vol. 98, Núm. 1, pp. 120-125

  4. Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

    Food Chemistry, Vol. 119, Núm. 3, pp. 1063-1070

  5. Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

    Food Research International, Vol. 43, Núm. 3, pp. 761-766

  6. Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH

    Food Microbiology, Vol. 27, Núm. 4, pp. 550-558

  7. Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 2, pp. 306-313

  8. Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 2, pp. 290-298

  9. Potential applications of PEF to improve red wine quality

    Trends in Food Science and Technology, Vol. 21, Núm. 5, pp. 247-255

2009

  1. A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine

    Journal of Food Science, Vol. 74, Núm. 9

  2. Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7

    Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 2, pp. 160-165