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Energy efficiency of different technologies incorporating solar thermal energy for pasteurizing a viscous vegetable homogenate
Abea, A; Gou, P; Guàrdia, MD; Felipe, X; Bañón, S; Muñoz, I
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Computer simulation of ready-to-eat rice reheating on a microwave oven: Application of dielectric mixture equations in foods of varying porosity ratio
Abea, A; Sugihara, C; Llave, Y; Sudou, S; Redo, MA; Guàrdia, MD; Muñoz, I; Fukuoka, M
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Effect of in vitro gastrointestinal digestion on the antioxidant properties of fruit and vegetable powdered smoothies reinforced with WPC80
Jimenez-Monreal, Antonia M; Cedeno-Pinos, Cristina; Banon, Sancho; Munoz, Israel; Guardia, Maria Dolors; Tahori, Nisrine; Martinez-Tome, Magdalena
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Evaluating the feasibility of powder milk production by pulse spray drying: An approach on sensory properties, toxicological assessment, and microbial inactivation
Dantas, A; Guardia, MD; Torrents-Masoliver, B; Piella-Rifà, M; Bover-Cid, S; Felipe, X
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Possible roles of phytochemicals with bioactive properties in the prevention of and recovery from COVID-19
Koyama, S; Joseph, PV; Shields, VDC; Heinbockel, T; Adhikari, P; Kaur, R; Kumar, R; Alizadeh, R; Bhutani, S; Calcinoni, O; Mucignat-Caretta, C; Chen,...
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Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo
Kravets, M; García-Alonso, FJ; Abea, A; Guàrdia, MD; Muñoz, I; Bañón, S
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Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
Kravets, M; Abea, A; Guàrdia, MD; Muñoz, I; Banón, S
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Dielectric Heating: A Review of Liquid Foods Processing Applications
Abea, A; Gou, P; Guàrdia, MD; Picouet, P; Kravets, M; Bañón, S; Muñoz, I
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Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
Kravets, M; Cedeño-Pinos, C; Abea, A; Guàrdia, MD; Muñoz, I; Bañón, S
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Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
Abea, A; Kravets, M; Gou, P; Guàrdia, MD; Felipe, X; Banón, S; Muñoz, I
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Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
Stollewerk, K; Jofré, A; Comaposada, J; Guardia, MD; Arnau, J; Kilcawley, K
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Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
Muñoz, I; de Sousa, DAB; Guardia, MD; Rodriguez, CJ; Nunes, ML; Oliveira, H; Cunha, SC; Casal, S; Marques, A; Cabado, AG
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Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms
Gerkin, RC; Ohla, K; Veldhuizen, MG; Joseph, P; Kelly, CE; Bakke, AJ; Steele, KE; Farruggia, MC; Pellegrino, R; Pepino, MY; Bouysset, C; Soler, GM;...
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Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
Abea, A; Gou, P; Guardia, MD; Banon, S; Munoz, I
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Effect of processing smoked salmon on contaminant contents
Cunha, SC; Siminel, D; Guàrdia, MD; de Alda, ML; López-Garcia, E; Muñoz, I; Ferreira, R; Eljarrat, E; Fernandes, JO
