Publicaciones en colaboración con investigadores/as de Universidad de Zaragoza (43)

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

2023

  1. Optimizing the supply chain of intensive care unit blood culture samples to clinical microbiology laboratory using lean six sigma

    Advances in Science and Technology

2021

  1. The global network of ports supporting high seas fishing

    Science Advances, Vol. 7, Núm. 9

2018

  1. Applying the global RCP–SSP–SPA scenario framework at sub-national scale: A multi-scale and participatory scenario approach

    Science of the Total Environment, Vol. 635, pp. 659-672

  2. Corrigendum to importance of fisheries for food security across three climate change vulnerable deltas Science of the total Environment 640–641 (2018) 1566–1577 (Science of the Total Environment (2018) 640–641 (1566–1577), (S0048969718320734) (10.1016/j.scitotenv.2018.06.011))

    Science of the Total Environment

  3. Importance of fisheries for food security across three climate change vulnerable deltas

    Science of the Total Environment, Vol. 640-641, pp. 1566-1577

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

  3. Specific peptides as alternative to antibody ligands for biomagnetic separation of Clostridium tyrobutyricum spores

    Analytical and Bioanalytical Chemistry, Vol. 402, Núm. 10, pp. 3219-3226

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. Detection of Clostridium tyrobutyricum spores using polyclonal antibodies and flow cytometry

    Journal of Applied Microbiology, Vol. 108, Núm. 2, pp. 488-498

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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