Personal

2016 Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas.

2016 Application of ohmic heating, vacuum impregnation and an enriched osmotic solution -with bioactive compounds- to obtain high value added osmo-dehydrated apple plates in a short processing time.

2015 GRUPO INVESTIG. CONSOLIDADO - Tecnologías Emergentes y Componentes Bioactivos en Alimentos

2020 Effects of centrifugal block freeze crystallization on quality properties in pineapple juice

2020 Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

2016 Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid.

2014 Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads