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Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability

Food and bioprocess technology, 2012-08, Vol.5 (6), p.2311-2322

2012

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Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets

Journal of food science, 2022-03, Vol.87 (3), p.1134-1147

2022

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Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour

Food science & technology, 2020-02, Vol.119, p.108892, Article 108892

2020

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Enzymatic activity and quality characteristics of melon juice processed by high‐intensity pulsed light

International journal of food science & technology, 2023-07, Vol.58 (7), p.3608-3617

2023

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Freshness Maintenance of Blueberries (Vaccinium corymbosum L.) During Postharvest Using Ozone in Aqueous Phase: Microbiological, Structure, and Mechanical issues

Food and bioprocess technology, 2019-12, Vol.12 (12), p.2136-2147

2019

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Ozone washing decreases strawberry susceptibility to Botrytis cinerea while maintaining antioxidant, optical and sensory quality

Heliyon, 2020-11, Vol.6 (11), p.e05416-e05416, Article e05416

2020

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Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf‐life extension of desalted hake

International journal of food science & technology, 2023-12, Vol.58 (12), p.6507-6516

2023

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The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs

International journal of food science & technology, 2012-09, Vol.47 (9), p.1842-1851

2012

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Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

International journal of food science & technology, 2011-09, Vol.46 (9), p.1977-1985

2011

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Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone

International journal of food science & technology, 2018-02, Vol.53 (2), p.347-355

2018

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Development of a Novel Milk Processing to Produce Yogurt with Improved Quality

Food and bioprocess technology, 2019-06, Vol.12 (6), p.964-975

2019

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Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression

Food and bioprocess technology, 2014-10, Vol.7 (10), p.2840-2854

2014

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Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product

Food science & technology, 2022-06, Vol.163, p.113527, Article 113527

2022

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Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

Innovative food science & emerging technologies, 2015-05, Vol.29, p.271-279

2015

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Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity

Ozone: science & engineering, 2018-07, Vol.40 (4), p.305-312

2018

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Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

Journal of food engineering, 2013-01, Vol.114 (2), p.164-173

2013

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Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration

Food and bioprocess technology, 2013-02, Vol.6 (2), p.475-488

2013

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The effect of UV‐C in combination with H 2 O 2 treatments on microbial response and quality parameters of fresh cut pear discs

International journal of food science & technology, 2012-09, Vol.47 (9), p.1842-1851

2012

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Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Heliyon, 2021-08, Vol.7 (8), p.e07703-e07703, Article e07703

2021

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Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Journal of food processing and preservation, 2021-01, Vol.45 (1), p.n/a

2021

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Tissue Structure and Rheological and texture

Fresh-Cut Fruits and Vegetables, 2017, p.193-223

1, 2017

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Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability

Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets

Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour

Enzymatic activity and quality characteristics of melon juice processed by high‐intensity pulsed light

Freshness Maintenance of Blueberries (Vaccinium corymbosum L.) During Postharvest Using Ozone in Aqueous Phase: Microbiological, Structure, and Mechanical issues

Ozone washing decreases strawberry susceptibility to Botrytis cinerea while maintaining antioxidant, optical and sensory quality

Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf‐life extension of desalted hake

The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs

Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone

Development of a Novel Milk Processing to Produce Yogurt with Improved Quality

Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression

Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product

Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity

Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration

The effect of UV‐C in combination with H 2 O 2 treatments on microbial response and quality parameters of fresh cut pear discs

Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Tissue Structure and Rheological and texture

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