Publicaciones en las que colabora con José Manuel Barat Baviera (9)

2016

  1. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122

2009

  1. Orange juices enriched with chitosan: Optimisation for extending the shelf-life

    Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 4, pp. 590-600

2008

  1. Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce

    Postharvest Biology and Technology, Vol. 48, Núm. 3, pp. 431-442

  2. Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 1, pp. 37-48

2007

  1. Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

    Trends in Food Science and Technology, Vol. 18, Núm. 4, pp. 210-218

  2. Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

    Postharvest Biology and Technology, Vol. 45, Núm. 1, pp. 97-107

  3. Extending and measuring the quality of fresh-cut fruit and vegetables: a review

    Trends in Food Science and Technology, Vol. 18, Núm. 7, pp. 373-386

  4. Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots

    Journal of Food Engineering, Vol. 79, Núm. 4, pp. 1196-1206

2006

  1. Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

    Journal of Food Engineering, Vol. 77, Núm. 4, pp. 1069-1077