Tecnología de alimentos de origen animal
TECNOLALIMA
Universidad Politécnica de Valencia
Valencia, EspañaPublikationen in Zusammenarbeit mit Forschern von Universidad Politécnica de Valencia (5)
2023
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Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation
Innovative Food Science and Emerging Technologies, Vol. 84
2019
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Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion
Innovative Food Science and Emerging Technologies, Vol. 51, pp. 114-125
2015
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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality
Food and Bioproducts Processing, Vol. 96, pp. 133-144
2011
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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation
Radiation Physics and Chemistry, Vol. 80, Núm. 3, pp. 505-513
2010
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Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication
Journal of Food Engineering, Vol. 98, Núm. 1, pp. 71-75