Publicacions en què col·labora amb Barbara Tomadoni (10)

2020

  1. Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 15, pp. 5518-5526

  2. Natural Antimicrobials Combined with Ultrasound Treatments to Enhance Quality Parameters and Safety of Unpasteurized Strawberry Juice

    International Journal of Fruit Science, Vol. 20, Núm. S2, pp. S178-S197

2018

  1. Improving Quality Parameters of Functional Strawberry Juices: Optimization of Prebiotic Fiber Enrichment and Geraniol Treatment

    Food and Bioprocess Technology, Vol. 11, Núm. 11, pp. 2110-2124

2017

  1. Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers

    Food and Bioprocess Technology, Vol. 10, Núm. 8, pp. 1454-1465

  2. Effect of ultrasound and storage time on quality attributes of strawberry juice

    Journal of Food Process Engineering, Vol. 40, Núm. 5

  3. Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice

    LWT, Vol. 80, pp. 446-455

2016

  1. Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

    LWT, Vol. 72, pp. 90-98

  2. Novel biopreservatives to enhance the safety and quality of strawberry juice

    Journal of Food Science and Technology, Vol. 53, Núm. 1, pp. 281-292

  3. Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice

    LWT, Vol. 72, pp. 475-484

2015

  1. Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice

    LWT, Vol. 64, Núm. 2, pp. 554-557