Salir

Publicaciones

Última modificación
Mié , 23/10/2024 - 06:50

2024:

  1. Abad, V.; Martínez, J.M.; Mañas, M.P.; Raso, J.; Cebrián, G.; Álvarez-Lanzarote, I. 2024. Inactivation by pulsed electric fields of Anisakis in naturally infected hake meat. LWT-FOOD SCIENCE AND TECHNOLOGY 208, e116714 [10 pp.] DOI: 10.1016/j.lwt.2024.116714 

  2. Artigas-Hernández, D.; Berzosa, A.; Aguilar-Machado, D.; Raso, J.; Artal, M. 2024. Using eutectic solvents for extracting astaxanthin from dry biomass of Xanthophyllomyces dendrorhous pretreated by pulsed electric fields. SEPARATION AND PURIFICATION TECHNOLOGY 324 (2024), 124496 [10 pp.]. 

  3. Astráin-Redín, L.; Ospina, S.; Cebrián, G.; Álvarez-Lanzarote, I. 2024. Ohmic heating technology for food applications, from ohmic systems to moderate electric fields and pulsed electric fields. FOOD ENGINEERING REVIEWS. pp. [27 pp.]. ISSN 1866-7910. DOI: 10.1007/s12393-024-09368-4 

  4. Astráin-Redín, L.; Waldert, K.; Giancaterino, M.; Cebrián, G.; Álvarez-Lanzarote, I.; Jaeger, H. 2024. Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization. JOURNAL OF FOOD ENGINEERING. 370, pp. 111974 [10 pp.]. DOI: 10.1016/j.jfoodeng.2024.111974 

  5. Berzosa, A., Delso, C., Marín-Sánchez, J., Maza, M., Álvarez, I., Sánchez- Gimeno, C., Raso, J. 2024. Aplicaciones de la tecnología de los pulsos eléctricos de alto voltaje en una bodega. REVISTA ENÓLOGOS 147, [58–65]. 

  6. Berzosa, A., Marín-Sánchez, J., Álvarez, I., Sánchez-Gimeno, C., Raso, J. 2024. Pulsed Electric Field Technology for the Extraction of Glutathione from Saccharomyces cerevisiae. FOODS 13, 1916. DOI: 10.3390/foods13121916. 

  7. Berzosa, A., Marín-Sánchez, J., Delso, C., Sanz, J., Álvarez, I., Sánchez-Gimeno, C., Raso, J. 2024. Sequential extraction optimization of compounds of interest from spent brewer’s yeast biomass treated by Pulsed Electric Fields. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 94, 103705. DOI: 10.1016/j.ifset.2024.103705. 

  8. Guillén, S.; Domínguez, L.; Mañas, P.; Álvarez, I.; Carrasco, E.; Cebrián, G. 2024. Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 414, 110619 [11 pp.]. DOI: 10.1016/j.ijfoodmicro.2024.110619. 

  9. Lytras, F.; Psakis, G.; Gatt, R.; Cebrián, G.; Raso, J.; Valdramidis, V. 2024. Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 103732 [9 pp.]. 

  10. Lytras, F.; Psakis, G.; Gatt, R.; Hummerjohann, J.; Raso, J.; Valdramidis, V. 2024. Evaluation of strain variability of food microorganisms in response to decontamination by pulsed electric fields and thermal treatments. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 103731 [9 pp.]. 

  11. Marín-Sánchez, J., Berzosa, A., Álvarez, I., Sánchez-Gimeno, C., Raso, J. 2024. Pulsed Electric Fields Effects on Proteins: Extraction, Structural Modification, and Enhancing Enzymatic Activity. BIOELECTRICITY, 6[3]. DOI: 10.1089/BIOE.2024.0023 

  12. Marín-Sánchez, J., Berzosa, A., Álvarez, I., Sánchez-Gimeno, C., Raso, J. 2024. Selective extraction of biomolecules from Saccharomyces cerevisiae assisted by high-pressure homogenization, pulsed electric fields, and heat treatment: Exploring the effect of endogenous enzymes. LWT FOOD SCIENCE AND TECHNOLOGY, e116614. DOI: 10.1016/J.LWT.2024.116614 

  13. Martínez, J.M.; Abad, V.; Quílez, J.; Reina, D.; Pérez-Martin, J.E.; Raso, J.; Cebrián, G.; ÁlvarezLanzarote, I. 2024. Inactivation of Trichinella spp. in naturally infected boar meat after Pulsed Electric Field (PEF) treatments. FOOD CONTROL. 163, pp. 110482 [7 pp.]. 2024. ISSN 0956-7135. DOI: 10.1016/j.foodcont.2024.110482 

  14. Nadal, L.; Cebrián, G.; Mañas, P. 2024. Exploring the mechanisms of Staphylococcus aureus pulsed electric fields resistance acquisition after exposure to heat and alkaline shocks. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 95 (2024), 103707 [9 pp.]. DOI: 10.1016/j.ifset.2024.103707 

  15. Nadal, L.; Mañas, P.; Cebrián, G. 2024. The sigma factor σ B is required for the development of the growth phase- and temperature-dependent increases in thermoresistance and membrane rigidity in Staphylococcus aureus. LWT FOOD SCIENCE AND TECHNOLOGY. 210, 116814.

  16. Pagán, E.; Merino, N.; Berdejo, D.; Campillo, R.; Gayán, E.; García-Gonzalo, D.; Pagán, R. 2024. Adaptive evolution of Salmonella Typhimurium LT2 exposed to carvacrol lacks a uniform pattern. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. 108(1): 38. DOI: 10.1007/s00253-023-12840-6 

  17. Rey-Giménez, R.; Sánchez-Gimeno, A.C. 2024. Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 101 (4) DOI: 10.1002/aocs.12774. 

  18. Rey-Giménez, R.; Vázquez Ayala, S.; Laya Reig, D.; Sánchez-Gimeno, A.C. 2023. Chemometric and physico-chemical characterization of fruit and olive oils from autochthonous cultivars grown in Aragón (Spain). FOODS 12 (4). DOI: 10.3390/foods12040803 

  19. Serreta-Oliván, A.; Sancho-Cohen, R.; Sánchez-Gimeno, A.C.; Martín-Ramos, P.; CuchíOterino, J.; Casanova-Gascón, J. 2023. Traditional Olive Tree Varieties in Alto Aragón (NE Spain): Molecular Characterization, Single-Varietal Oils, and Monumental Trees. AGRICULTURE (BASEL) 13. DOI: 10.3390/agriculture13122204.

2023:

  1. Abad, V.; Alejandre, M.; Hernández-Fernández, E.; Raso, J.; Cebrián, G; Álvarez-Lanzarote, I. 2023. Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat. FOODS. 12 - 2, pp. 264 [14 pp.]. DOI: 10.3390/foods12020264 

  2. Astráin-Redín, L.; Raso, J.; Álvarez, I.; Kirkhus, B.; Meisland, A.; Borge, G.I.A.; Cebrián, G. 2023. New pulsed electric fields approach to improve the blanching of carrots. LWT-FOOD SCIENCE AND TECHNOLOGY. 189, pp. 115468 [13 pp.]. DOI: 10.1016/j.lwt.2023.115468 

  3. Astráin-Redín, L.; Skipnes, D.; Cebrián, G.; Álvarez-Lanzarote, I.; Rode, T.M. 2023. Effect of the application of ultrasound to homogenize milk and the subsequent pasteurization by pulsed electric field, high hydrostatic pressure, and microwaves. FOODS. 12 - 7, pp. 1457 [16 pp.]. DOI: 10.3390/foods12071457 

  4. Barbosa-Cánovas, G.V., Balasubramanin, V.M., Koutchma, T., Shpigelman, A., Raso. J, Ferrrari, G. 2023. PEF: Pulsing With Promise. Food Technology Magazine, 77:5 

  5. Delso, C.; Berzosa, A.; Sanz, J.; Álvarez, I.; Raso, J. 2023. Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. FOODS. 12 - 2, pp. 278 [15 pp.]. DOI: 10.3390/foods12020278 

  6. Delso, C.; Berzosa, A.; Sanz, J.; Álvarez, I.; Raso, J. 2023. Pulsed electric field processing as an alternative to sulfites (SO2) for controlling Saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine. FOOD RESEARCH INTERNATIONAL. 165, pp. 112525 [8 pp.]. DOI: 10.1016/j.foodres.2023.112525 

  7. Delso, C.; Berzosa, A.; Sanz, J.; Álvarez, I.; Raso, J. 2023. Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine. FRONTIERS IN FOOD SCIENCE AND TECHNOLOGY. 3, pp. 1209452 [10 pp.]. DOI: 10.3389/frfst.2023.1209452 

  8. Delso, C.; Ospina, S.; Berzosa, A.; Raso, J.; Álvarez-Lanzarote, I. 2023. Defining winery processing conditions for the decontamination of must and wine spoilage microbiota by Pulsed Electric Fields (PEF). INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 89, pp. 103478 [12 pp.]. 2023. DOI: 10.1016/j.ifset.2023.103478 

  9. Freire, V.; del Río, J.; Gómara, P.; Salvador, M.; Condón, S.; Gayán, E. 2023. Comparative study on the impact of equally stressful environmental sporulation conditions on thermal inactivation kinetics of B. subtilis spores. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 405: 110349. DOI: 10.1016/j.ijfoodmicro.2023.110349 

  10. Gayán, E.; Wang, Z.; Salvador, M.; Gänzle, M. G.; Aertsen, A. 2023. Dynamics of high hydrostatic pressure resistance development in RpoS-deficient Escherichia coli. FOOD RESEARCH INTERNATIONAL. 164: 112280. DOI: 10.1016/j.foodres.2022.112280 

  11. Guillén, S.; Nadal, L.; Halaihel, N.; Mañas, P.; Cebrián, G. 2023. Genotypic and phenotypic characterization of a Salmonella Typhimurium strain resistant to pulsed electric fields. FOOD MICROBIOLOGY 113 (2023), 104285 [9 pp.] DOI: 10.1016/j.fm.2023.104285 

  12. Lenaerts, L.; Passos, T. F.; Gayán, E.; Michiels, C. W.; Nitschke, M.. 2023. Hurdle Technology Approach to Control Listeria monocytogenes Using Rhamnolipid Biosurfactant. FOODS. 12(3): 570. DOI: 10.3390/foods12030570 

  13. Martínez, J.M.; Abad, V.; Quílez, J.; Raso, J.; Cebrián, G.; Álvarez-Lanzarote, I. 2023. Pulsed Electric Fields (PEF) applications in the inactivation of parasites in food. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 138, pp. 470 -479. DOI: 10.1016/j.tifs.2023.06.030 

  14. Salgado-Aristizábal, N.; Agudelo-Patiño, T.; Ospina-Corral, S.; Álvarez-Lanzarote, I.; Orrego, C.E. 2023. Environmental Life Cycle Analysis of Açaí (Euterpe oleracea) Powders Obtained via Two Drying Methods. PROCESSES. 11 - 8, pp. 2290 [16 pp.]. DOI: 10.3390/pr11082290

Noviembre 2024

L M M J V S D
28
 
29
 
30
 
31
 
1
 
2
 
3
 
4
 
5
 
6
 
7
 
8
 
9
 
10
 
11
 
12
 
13
 
14
 
15
 
16
 
17
 
18
 
19
 
20
 
21
 
22
 
23
 
24
 
25
 
26
 
27
 
28
 
29
 
30
 
1
 

te interesa