L. Zudaire

发表

Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots

I. Aguiló‐Aguayo, N. Brunton, T. Lafarga, 2018, Food and Bioprocess Technology.

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut 'Conference' pears.

I. Aguiló‐Aguayo, M. Abadias, I. Viñas, 2018, Journal of the science of food and agriculture.

Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions

I. Aguiló‐Aguayo, J. Simó, M. Abadias, 2017 .

Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

I. Aguiló‐Aguayo, J. Simó, M. Abadias, 2019, Scientia Horticulturae.

Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop.

J. Casals, J. Simó, T. Lafarga, 2019, Journal of the science of food and agriculture.

Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), a crop in expansion

J. Casals, J. Simó, T. Lafarga, 2022 .

Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds.

M. Abadias, I. Viñas, G. Echeverría, 2018, Food microbiology.

Preparation of a porous biochar from the acid activation of pork bones

L. Zudaire, J. Ayastuy, U. Iriarte-Velasco, 2016 .

An insight into the reactions occurring during the chemical activation of bone char

L. Zudaire, J. Ayastuy, U. Iriarte-Velasco, 2014 .

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

I. Aguiló‐Aguayo, J. Simó, T. Lafarga, 2018, International Journal of Gastronomy and Food Science.

Conversion of waste animal bones into porous hydroxyapatite by alkaline treatment: effect of the impregnation ratio and investigation of the activation mechanism

L. Zudaire, J. Ayastuy, U. Iriarte-Velasco, 2015, Journal of Materials Science.

Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality

I. Aguiló‐Aguayo, M. Abadias, I. Viñas, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

I. Aguiló‐Aguayo, J. Simó, M. Abadias, 2018, LWT.

Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears

I. Aguiló‐Aguayo, T. Lafarga, G. Bobo, 2019 .

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

I. Aguiló‐Aguayo, J. Simó, T. Lafarga, 2019, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

FRAP : Ferric Reducing Antioxidant Power 21 SSC : Soluble Solids Content 22 TA : Titratable acidity 23 TMB : Total Aerobic Mesophilic Bacteria 24 TPC : Total Phenolic Content

I. Aguiló‐Aguayo, J. Simó, M. Abadias, 2018 .

Photoprotection and long-term acclimation to UV radiation in the marine diatom Thalassiosira weissflogii.

L. Zudaire, S. Roy, 2001, Journal of photochemistry and photobiology. B, Biology.