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Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determination

International journal of food science & technology, 2015-06, Vol.50 (6), p.1461-1467

Garcia Martin, Juan Francisco

2015

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Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

Trends in food science & technology, 2013-09, Vol.33 (1), p.40-53

2013

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Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

Ultrasonics sonochemistry, 2015-11, Vol.27, p.96-101

2015

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Optimization of Pyrogallol Autoxidation Conditions and Its Application in Evaluation of Superoxide Anion Radical Scavenging Capacity for Four Antioxidants

Journal of AOAC International, 2016-03, Vol.99 (2), p.504

2016

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Effect of ozone treatment on postharvest disease and quality of different citrus varieties at laboratory and at industrial facility

Postharvest biology and technology, 2018-03, Vol.137, p.77-85

2018

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Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances

Food control, 2018-02, Vol.84, p.165-176

2018

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Evaluation of modified casings and chitosan‐PVA packaging on the physicochemical properties of cooked Sichuan sausages during long‐term storage

International journal of food science & technology, 2017-08, Vol.52 (8), p.1777-1788

2017

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Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage

Journal of food science, 2017-03, Vol.82 (3), p.594-604

2017

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Ethanol production from olive prunings by autohydrolysis and fermentation with Candida tropicalis

Renewable energy, 2010-07, Vol.35 (7), p.1602-1608

2010

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Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

Food science & technology, 2013-12, Vol.54 (2), p.426-433

2013

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Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage

International journal of food science & technology, 2016-10, Vol.51 (10), p.2270-2279

2016

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The state-of-the-art research of the application of ultrasound to winemaking: A critical review

Ultrasonics sonochemistry, 2023-05, Vol.95, p.106384-106384, Article 106384

2023

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Metal Accumulation by Jatropha curcas L. Adult Plants Grown on Heavy Metal-Contaminated Soil

Plants (Basel), 2020-03, Vol.9 (4), p.418

2020

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Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine

Food chemistry, 2013-11, Vol.141 (2), p.934-939

2013

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Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions

Journal of food science, 2018-02, Vol.83 (2), p.358-366

2018

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Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Journal of food engineering, 2019-09, Vol.257, p.34-43

2019

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Production of Oxygenated Fuel Additives from Residual Glycerine Using Biocatalysts Obtained from Heavy-Metal-Contaminated Jatropha curcas L. Roots

Energies (Basel), 2019-02, Vol.12 (4), p.740

2019

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Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing Wastewater

Foods, 2024-01, Vol.13 (3), p.437

2024

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Production of Bio-Oils and Biochars from Olive Stones: Application of Biochars to the Esterification of Oleic Acid

Plants (Basel), 2021-12, Vol.11 (1), p.70

2021

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Preliminary study of the effect of ultrasound on physicochemical properties of red wine

CYTA: journal of food, 2016-01, Vol.14 (1), p.55-64

2016

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Determination of the Acidity of Waste Cooking Oils by Near Infrared Spectroscopy

Processes, 2019-05, Vol.7 (5), p.304

2019

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Effect of Temperature and Time on Oxygen Consumption by Olive Fruit: Empirical Study and Simulation in a Non-Ventilated Container

Fermentation (Basel), 2021-12, Vol.7 (4), p.200

2021

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Phytoremediation of highly contaminated mining soils by Jatropha curcas L. and production of catalytic carbons from the generated biomass

Journal of environmental management, 2019-02, Vol.231, p.886-895

2019

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Biodiesel production from waste cooking oil in an oscillatory flow reactor. Performance as a fuel on a TDI diesel engine

Renewable energy, 2018-09, Vol.125, p.546-556

2018

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Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials

Journal of food engineering, 2023-11, Vol.357, p.111653, Article 111653

2023

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Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determination

Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

Optimization of Pyrogallol Autoxidation Conditions and Its Application in Evaluation of Superoxide Anion Radical Scavenging Capacity for Four Antioxidants

Effect of ozone treatment on postharvest disease and quality of different citrus varieties at laboratory and at industrial facility

Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances

Evaluation of modified casings and chitosan‐PVA packaging on the physicochemical properties of cooked Sichuan sausages during long‐term storage

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage

Ethanol production from olive prunings by autohydrolysis and fermentation with Candida tropicalis

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage

The state-of-the-art research of the application of ultrasound to winemaking: A critical review

Metal Accumulation by Jatropha curcas L. Adult Plants Grown on Heavy Metal-Contaminated Soil

Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine

Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions

Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Production of Oxygenated Fuel Additives from Residual Glycerine Using Biocatalysts Obtained from Heavy-Metal-Contaminated Jatropha curcas L. Roots

Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing Wastewater

Production of Bio-Oils and Biochars from Olive Stones: Application of Biochars to the Esterification of Oleic Acid

Preliminary study of the effect of ultrasound on physicochemical properties of red wine

Determination of the Acidity of Waste Cooking Oils by Near Infrared Spectroscopy

Effect of Temperature and Time on Oxygen Consumption by Olive Fruit: Empirical Study and Simulation in a Non-Ventilated Container

Phytoremediation of highly contaminated mining soils by Jatropha curcas L. and production of catalytic carbons from the generated biomass

Biodiesel production from waste cooking oil in an oscillatory flow reactor. Performance as a fuel on a TDI diesel engine

Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials

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