ALBA ESTER ILLERA GIGANTE-rekin lankidetzan egindako argitalpenak (3)

2018

  1. Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 71-80

  2. Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

    Journal of Food Engineering, Vol. 221, pp. 141-150

2016

  1. Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

    LWT - Food Science and Technology, Vol. 74, pp. 411-419