Santiago Condón Usón-rekin lankidetzan egindako argitalpenak (9)

2010

  1. 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

  2. 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

  3. 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

  4. 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

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

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

  3. 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

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

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