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Foods (Basel, Switzerland)|May 6, 2020
Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak BarrelsMarcos Andrés Maza, Juan Manuel Martínez, Guillermo Cebrián, et al.
International Journal of Molecular Sciences|August 30, 2020
Production of a Granulysin-Based, Tn-Targeted Cytolytic Immunotoxin Using Pulsed Electric Field TechnologyPatricia Guerrero-Ochoa, Diederich Aguilar-Machado, Raquel Ibáñez-Pérez, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 26, 2017
Effect of ohmic heating processing conditions on color stability of fungal pigmentsDiederich Aguilar-Machado, Lourdes Morales-Oyervides, Juan C Contreras-Esquivel, et al.
Foods (Basel, Switzerland)|October 17, 2019
Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different TemperaturesAdriana Antunes-Rohling, Silvia Calero, Nabil Halaihel, et al.
Nutrients|September 9, 2022
Rheological Properties and Stability of Thickeners for Clinical UseFernando Calmarza-Chueca, Ana Cristina Sánchez-Gimeno, Javier Raso-Pueyo, et al.
Biomedicines|June 24, 2022
Preclinical Studies of Granulysin-Based Anti-MUC1-Tn Immunotoxins as a New Antitumoral TreatmentPatricia Guerrero-Ochoa, Raquel Ibáñez-Pérez, Germán Berbegal-Pinilla, et al.
Frontiers in Nutrition|December 9, 2022
Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological propertiesRoberto Martínez-Beamonte, Marina Ripalda, Tania Herrero-Continente, et al.
Critical Reviews in Food Science and Nutrition|June 17, 2025
Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processingAntonio Morata, Carlos Escott, Juan Manuel Del Fresno, et al.
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