Publicaciones en colaboración con investigadores/as de Universitat de Lleida (8)

2020

  1. High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548

2013

  1. Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

    Journal of Food Composition and Analysis, Vol. 32, Núm. 1, pp. 51-58

2012

  1. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage

    Innovative Food Science and Emerging Technologies, Vol. 16, pp. 47-53

2008

  1. Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 469-476

  2. Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 401-408

  3. Study of the alcoholic fermentation of must stabilized by pulsed electric fields - effect of SO2

    Progress in Food Chemistry, pp. 73-104

2007

  1. Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

    Food Control, Vol. 18, Núm. 5, pp. 473-479

  2. Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

    Food Chemistry, Vol. 103, Núm. 3, pp. 771-777