Publicaciones en las que colabora con Javier Raso (25)

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

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

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