Publicacions en col·laboració amb investigadors/es de Universidad Politécnica de Valencia (14)

2023

  1. Metabolomic patterns, redox-related genes and metals, and bone fragility endpoints in the Hortega Study

    Free Radical Biology and Medicine, Vol. 194, pp. 52-61

2022

  1. Gene-environment interaction analysis of redox-related metals and genetic variants with plasma metabolic patterns in a general population from Spain: The Hortega Study

    Redox Biology, Vol. 52

2019

  1. Effect of Red Beet and Betaine Modulating Oxidation and Bioactivity of Rainbow Trout

    Journal of Aquatic Food Product Technology, Vol. 28, Núm. 1, pp. 38-48

  2. Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

    Journal of Aquatic Food Product Technology, Vol. 28, Núm. 5, pp. 495-504

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

2015

  1. Ventricular Tachycardia and Early Fibrillation in Patients with Brugada Syndrome and Ischemic Cardiomyopathy Show Predictable Frequency-Phase Properties on the Precordial ECG Consistent with the Respective Arrhythmogenic Substrate

    Circulation: Arrhythmia and Electrophysiology, Vol. 8, Núm. 5, pp. 1133-1143

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