Javier Raso

发表

Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

Dietrich Knorr, Damijan Miklavčič, Javier Raso, 2016 .

Applications of pulsed electric field for food processing - Special issue

Damijan Miklavčič, Giovanna Ferrari, Javier Raso, 2015 .

Pulsed electric fields technology for the food industry : fundamentals and applications

Volker Heinz, Javier Raso, J. Raso, 2006 .

European network for development of electroporation-based technologies and treatments (EP4Bio2Med)

Damijan Miklavčič, Javier Raso, Darko Bosnakovski, 2011 .

Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields

Javier Raso, Ignacio Álvarez, S. Condón, 2003 .

Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications

G. Saldaña, Javier Raso, Ignacio Álvarez, 2017, Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.

Bacterial resistance after pulsed electric fields depending on the treatment medium pH

Javier Raso, J. Raso, D. García, 2005 .

Improving the extraction of carotenoids from tomato waste by application of ultrasound under pressure

Javier Raso, Ignacio Álvarez, Elisa Luengo, 2014 .

Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields

Gustavo V. Barbosa-Cánovas, Barry G. Swanson, Javier Raso, 2006 .

A model describing the kinetics of inactivation of Lactobacillus plantarum in a buffer system of different pH and in orange and apple juice

Javier Raso, Ignacio Álvarez, S. Condón, 2005 .

Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato.

Eduardo Puértolas, Javier Raso, Ignacio Álvarez, 2013, Food chemistry.

Effect of heat and ultrasound on microorganisms and enzymes

Javier Raso, S. Condón, J. Raso, 1995 .

Predicting inactivation of Salmonella senftenberg by pulsed electric fields

Javier Raso, Ignacio Álvarez, S. Condón, 2000 .

Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products

Javier Raso, Elisa Luengo, J. Raso, 2018 .

Nonthermal technologies in combination with other preservation factors.

Gustavo V. Barbosa-Cánovas, María Soledad Tapia, M. P. Cano, 2004 .

Nonthermal Preservation of Foods Using Combined Processing Techniques

Gustavo V. Barbosa-Cánovas, Javier Raso, G. Barbosa‐Cánovas, 2003, Critical reviews in food science and nutrition.

Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric Fields

Gustavo V. Barbosa-Cánovas, Barry G. Swanson, Javier Raso, 1998 .

Critical factors determining inactivation kinetics by pulsed electric field food processing

Javier Raso, Ignacio Álvarez, J. Raso, 2001 .

Pulsed Electric Field-Assisted Extraction of Pigments from Chlorella vulgaris

Javier Raso, Elisa Luengo, J. Raso, 2016 .

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

Eduardo Puértolas, G. Saldaña, Javier Raso, 2010 .

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

Javier Raso, Ignacio Álvarez, J. Raso, 2019, Scientific Reports.