F. González-Cebrino

发表

Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum

R. Cava, O. Martín‐Belloso, P. Elez-Martínez, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Characterization of traditional tomato varieties grown in organic conditions

D. González-Gómez, F. González-Cebrino, M. Lozano, 2011 .

Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS

J. García-Parra, F. González-Cebrino, R. Ramírez, 2016 .

Influence of Ripening Stage on Quality Parameters of Five Traditional Tomato Varieties Grown under Organic Conditions

F. González-Cebrino, M. Bernalte-García, M. C. Ayuso‐Yuste, 2022, Horticulturae.

Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing.

J. García-Parra, F. González-Cebrino, R. Ramírez, 2020, Journal of the science of food and agriculture.

Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.

T. Hernández, J. García-Parra, F. González-Cebrino, 2011, Journal of food science.

Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

F. González-Cebrino, J. Delgado-Adámez, R. Ramírez, 2013 .

Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

R. Cava, O. Martín‐Belloso, P. Elez-Martínez, 2018 .

Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée

R. Cava, J. García-Parra, F. González-Cebrino, 2014 .

High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme

R. Cava, J. García-Parra, F. González-Cebrino, 2016 .

Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated Storage

J. García-Parra, F. González-Cebrino, R. Ramírez, 2014 .

The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

J. García-Parra, F. González-Cebrino, J. Delgado-Adámez, 2014 .

Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.

J. García-Parra, F. González-Cebrino, R. Ramírez, 2012, Journal of food science.

Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée

F. González-Cebrino, J. Delgado-Adámez, R. Duran, 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.