Publicacións en colaboración con investigadores/as de Oregon State University (13)

2019

  1. Towards a more complete tool for coastal engineering: Solitary wave generation, propagation and breaking in an SPH-based model

    Coastal Engineering Journal, Vol. 61, Núm. 1, pp. 15-40

2018

  1. Control of net community production by microbial community respiration at Station ALOHA

    Journal of Marine Systems, Vol. 184, pp. 28-35

2017

  1. Seasonal and interannual variability of the Douro turbid river plume, northwestern Iberian Peninsula

    Remote Sensing of Environment, Vol. 194, pp. 401-411

2016

  1. Contribution of water-limited ecoregions to their own supply of rainfall

    Environmental Research Letters, Vol. 11, Núm. 12

2015

  1. Short-term variability in euphotic zone biogeochemistry and primary productivity at Station ALOHA: A case study of summer 2012

    Global Biogeochemical Cycles, Vol. 29, Núm. 8, pp. 1145-1164

2014

  1. Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

    International Journal of Food Science and Technology, Vol. 49, Núm. 3, pp. 679-688

  2. Simultaneous HPLC-DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow's milk and their changes during storage

    European Food Research and Technology, Vol. 238, Núm. 4, pp. 535-547

2012

  1. Effect of model parameter variability on the uncertainty of refrigerated microbial shelf-life estimates

    Journal of Food Process Engineering, Vol. 35, Núm. 6, pp. 829-839

2009

  1. Improving food safety and quality by high-pressure processing

    Processing Effects on Safety and Quality of Foods (CRC Press), pp. 379-414

  2. Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing

    Food Engineering Reviews, Vol. 1, Núm. 1, pp. 16-30

  3. Temperature distribution and chemical reactions in foods treated by pressure-assisted thermal processing

    Processing Effects on Safety and Quality of Foods (CRC Press), pp. 415-440

2008

  1. Pressure processing of foods: An alternative for high flavour quality foods retaining health enhancing factors - Part 1

    Agro Food Industry Hi-Tech, Vol. 19, Núm. 3, pp. 60-62

  2. Pressure processing of foods: Microbial inactivation and chemical changes in pressure-assisted thermal processing (PATP) - Part 2

    Agro Food Industry Hi-Tech, Vol. 19, Núm. 4, pp. 24-26