Publicaciones en las que colabora con Jesús María Frías Celayeta (16)

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. 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

  4. Simultaneous modelling of the thermal degradation kinetics of pectin methylesterase in lettuce (Lactuca sativa L.) and carrot (Daucus carota L.) extracts: Analysis of seasonal variation and tissue type

    Bioscience, Biotechnology and Biochemistry, Vol. 71, Núm. 10, pp. 2383-2392

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

  2. Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 13, pp. 2179-2188

  3. Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables

    Innovative Food Science and Emerging Technologies, Vol. 7, Núm. 1-2, pp. 112-123

2005

  1. Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters

    Food Research International, Vol. 38, Núm. 7, pp. 729-740

  2. Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: Quality and nutritional parameters

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 13, pp. 2260-2268

  3. Effect of calcium lactate on quality, safety and nutritional senescence parameters of minimally processed vegetables

    Acta Horticulturae

  4. Effect of heat shock on browning-related enzymes in minimally processed iceberg lettuce and crude extracts

    Bioscience, Biotechnology and Biochemistry, Vol. 69, Núm. 9, pp. 1677-1685

  5. Effect of temperature on the kinetic behaviour of polyphenol oxidase and peroxidase in fresh-cut lettuce

    Acta Horticulturae

  6. Novel washing methods to extend the quality and enhance the nutritional value of minimally processed vegetable products

    Acta Horticulturae

  7. Optimisation of calcium lactate washing treatment on salad-cut lettuce: Quality aspects

    Acta Horticulturae