A. J. Pérez-López

发表

Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage

A. J. Pérez-López, F. Amor, A. Serrano-Martínez, 2007 .

Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón

Á. Carbonell-Barrachina, E. Sendra, A. J. Pérez-López, 2019, Journal of Food Quality.

Volatile odour components and sensory quality of fresh and processed mandarin juices

Á. Carbonell-Barrachina, A. J. Pérez-López, 2006 .

Determination of stoichiometric coefficients and apparent formation constants for beta-cyclodextrin complexes of trans-resveratrol using reversed-phase liquid chromatography.

J. López-Nicolás, A. J. Pérez-López, E. Núñez-Delicado, 2006, Journal of chromatography. A.

Development and characterization of liquors prepared with an underutilized citrus by-product, the peel

Á. Carbonell-Barrachina, A. J. Pérez-López, Luis Noguera-Artiaga, 2018, European Food Research and Technology.

Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

J. López-Nicolás, Á. Carbonell-Barrachina, A. J. Pérez-López, 2008 .

Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice

J. López-Nicolás, Á. Carbonell-Barrachina, A. J. Pérez-López, 2007 .

Effect of Pulsed Light on Quality of Shelled Walnuts

J. A. Gabaldón, Á. Carbonell-Barrachina, A. J. Pérez-López, 2022, Foods.

Characterization of polyphenol oxidase from Napoleon grape

J. López-Nicolás, A. J. Pérez-López, E. Núñez-Delicado, 2007 .

Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit.

Á. Carbonell-Barrachina, A. J. Pérez-López, E. Núñez-Delicado, 2022, LWT.

Effect of Combination of KMnO4 Oxidation and UV-C Radiation on Postharvest Quality of Refrigerated Pears cv. ‘Ercolini’

A. J. Pérez-López, E. Núñez-Delicado, Luis Noguera-Artiaga, 2022, Horticulturae.

Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile

J. A. Gabaldón, Á. Carbonell-Barrachina, A. J. Pérez-López, 2020, Foods.

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

J. A. Gabaldón, Á. Carbonell-Barrachina, A. J. Pérez-López, 2022, Foods.

Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.

J. López-Nicolás, Á. Carbonell-Barrachina, A. J. Pérez-López, 2007, Journal of agricultural and food chemistry.

Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin.

F. García-Carmona, J. López-Nicolás, Á. Carbonell-Barrachina, 2007, Journal of agricultural and food chemistry.

Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning.

F. García-Carmona, J. López-Nicolás, Á. Carbonell-Barrachina, 2007, Journal of agricultural and food chemistry.

Polyphenol oxidase from Dominga table grape.

J. López-Nicolás, A. J. Pérez-López, E. Núñez-Delicado, 2005, Journal of agricultural and food chemistry.

EFFECTS OF FARMING PRACTICES ON THE QUALITY OF ULTRA-FROZEN MANDARIN JUICE

A. J. Meléndez-Martínez, F. Heredia, J. A. Gabaldón, 2012 .

Effects of β‐cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices

A. J. Meléndez-Martínez, F. Heredia, J. A. Gabaldón, 2011 .

Reaction’s mechanism of fresh apple juice enzymatic browning in the presence of maltosyl-β-cyclodextrin

F. García-Carmona, J. López-Nicolás, A. J. Pérez-López, 2007 .

Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes

Á. Carbonell-Barrachina, A. J. Pérez-López, Luis Noguera-Artiaga, 2021 .

Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar

Francisca Hernández, Ángel A. Carbonell-Barrachina, Francisco Burló, 2015 .

Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: influence on enzymatic browning

J. López-Nicolás, A. J. Pérez-López, E. Núñez-Delicado, 2006 .

EFFECT OF PACKAGING MATERIALS ON COLOR, VITAMIN C AND SENSORY QUALITY OF REFRIGERATED MANDARIN JUICE

J. López-Nicolás, Á. Carbonell-Barrachina, A. J. Pérez-López, 2008 .

COLOR AND VITAMIN C CONTENT IN MANDARIN ORANGE JUICE AS AFFECTED BY PACKAGING MATERIAL AND STORAGE TEMPERATURE

J. López-Nicolás, Á. Carbonell-Barrachina, A. J. Pérez-López, 2009 .

FIBER CONTENT IN THE EDIBLE PORTION OF EIGHT MANDARIN ORANGES CULTIVARS

Á. Carbonell-Barrachina, A. J. Pérez-López, 2005 .

Optimization of Tropical Juice Composition for the Spanish Market

J. López-Nicolás, A. J. Pérez-López, Marta Serrano-Megías, 2005 .

Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing

D. Saura, Á. Carbonell-Barrachina, A. J. Pérez-López, 2006 .

Quality of Olive Oil Obtained by Regulated Deficit Irrigation

Á. Carbonell-Barrachina, F. Hernández, A. J. Pérez-López, 2023, Horticulturae.

Goji Berry Juice

Á. Carbonell-Barrachina, A. J. Pérez-López, Luis Noguera-Artiaga, 2016 .

Processing Pomegranates for Juice and Impact on Bioactive Components

Á. Carbonell-Barrachina, A. J. Pérez-López, L. Vázquez‐Araújo, 2015 .

Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.

J. A. Gabaldón, Á. Carbonell-Barrachina, A. J. Pérez-López, 2011, Journal of food science.

Changes in orange juice color by addition of mandarin juice

A. J. Pérez-López, Marta Serrano-Megías, Domingo Saura López, 2006 .

Quality of Canned mandarin as affected by preservation liquid

A. J. Pérez-López, 2010 .

Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande

J. A. Gabaldón, Á. Carbonell-Barrachina, A. J. Pérez-López, 2011, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice

D. Saura, V. Lizama, Á. Carbonell-Barrachina, 2003 .

Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes

Á. Carbonell-Barrachina, A. J. Pérez-López, E. Núñez-Delicado, 2023, Foods.