Noelia López-rekin lankidetzan egindako argitalpenak (10)

2012

  1. Potential applications of pulsed electric fields in wineries

    Stewart Postharvest Review, Vol. 8, Núm. 2

2010

  1. 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

  2. Potential applications of PEF to improve red wine quality

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

2009

  1. 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

  2. Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

    LWT - Food Science and Technology, Vol. 42, Núm. 7, pp. 1225-1231

  3. Enhancement of the extraction of betanine from red beetroot by pulsed electric fields

    Journal of Food Engineering, Vol. 90, Núm. 1, pp. 60-66

  4. Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields

    LWT - Food Science and Technology, Vol. 42, Núm. 10, pp. 1674-1680

  5. Pulsed electric fields inactivation of wine spoilage yeast and bacteria

    International Journal of Food Microbiology, Vol. 130, Núm. 1, pp. 49-55

2008

  1. Application of pulsed electric fields for improving the maceration process during vinification of red wine: Influence of grape variety

    European Food Research and Technology, Vol. 227, Núm. 4, pp. 1099-1107

  2. Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 477-482