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Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

Journal of food engineering, 2011-12, Vol.107 (2), p.214-225

2011

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Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple

Innovative food science & emerging technologies, 2012-10, Vol.16, p.102-112

2012

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Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems, p.477-484

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Using model food systems to develop mathematical models for construction of state diagrams of fruit products

Journal of food engineering, 2018-08, Vol.230, p.72-81

2018

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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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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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Sedación en paciente con superobesidad: reporte de caso

Cirugia y cirujanos, 2021-11, Vol.89 (91)

2021

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Determination of the Immunoglobulin G Spectrum by Surface-Enhanced Raman Spectroscopy Using Quasispherical Gold Nanoparticles

Journal of nanomaterials, 2021, Vol.2021, p.1-6

2021

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TNF-α detection using gold nanoparticles as a surface-enhanced Raman spectroscopy substrate

Nanomedicine (London, England), 2021-01, Vol.16 (1), p.51-61

2021

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Is the Cis-Element CACCC-Box a Master Regulatory Element during Cardiovascular Disease? A Bioinformatics Approach from the Perspective of the Krüppel-like Family of Transcription Factors

Life (Basel, Switzerland), 2024-04, Vol.14 (4), p.493

2024

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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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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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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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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 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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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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Study of UV-C treatments on postharvest life of blueberries ‘O'Neal’ and correlation between structure and quality parameters

Heliyon, 2021-06, Vol.7 (6), p.e07190-e07190, Article e07190

2021

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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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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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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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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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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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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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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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Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple

Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue

Using model food systems to develop mathematical models for construction of state diagrams of fruit products

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

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

Sedación en paciente con superobesidad: reporte de caso

Determination of the Immunoglobulin G Spectrum by Surface-Enhanced Raman Spectroscopy Using Quasispherical Gold Nanoparticles

TNF-α detection using gold nanoparticles as a surface-enhanced Raman spectroscopy substrate

Is the Cis-Element CACCC-Box a Master Regulatory Element during Cardiovascular Disease? A Bioinformatics Approach from the Perspective of the Krüppel-like Family of Transcription Factors

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

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

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

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

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

Study of UV-C treatments on postharvest life of blueberries ‘O'Neal’ and correlation between structure and quality parameters

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

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

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

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

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

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

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

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