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Browsing by Author Tudela, Juan Antonio

Showing results 1 to 12 of 12
RightsPreviewIssue DateTitleAuthor(s)Type
closedAccessMar-2009Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticksSimões, Adriano D.N.; Tudela, Juan Antonio; Allende, Ana; Puschmann, Rolf; Gil Muñoz, M.ª IsabelArtículo
closedAccessJul-2005Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packagingBeltrán Riquelme, David; Selma, María Victoria; Tudela, Juan Antonio; Gil Muñoz, M.ª IsabelArtículo
closedAccess7-Sep-2002Induction of Antioxidant Flavonol Biosynthesis in Fresh-Cut Potatoes. Effect of Domestic CookingTudela, Juan Antonio; Cantos Villar, Emma; Espín de Gea, Juan Carlos; Tomás Barberán, Francisco; Gil Muñoz, M.ª IsabelArtículo
closedAccess13-Jun-2003l-Galactono-γ-Lactone Dehydrogenase Activity and Vitamin C Content in Fresh-Cut Potatoes Stored under Controlled AtmospheresTudela, Juan Antonio; Hernández, José Antonio; Gil Muñoz, M.ª Isabel; Espín de Gea, Juan CarlosArtículo
closedAccessJan-2011Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuceMartínez-Sánchez, Ascensión; Tudela, Juan Antonio; Luna, Consuelo; Allende, Ana; Gil Muñoz, M.ª IsabelArtículo
openAccessWO2006037833A1.pdf.jpg13-Apr-2006Method of preparing ready-to-eat or minimally-processed artichoke (CYNARA SCOLYMUS L.) and minimally-processed artichokes thus obtalned.Gil Muñoz, M.ª Isabel; Marín Fernández, Alicia; Tudela, Juan AntonioPatente
closedAccess2000Modified atmosphere packaging of pomegranateArtés-Hernández, Francisco; Villaescusa, Raquel; Tudela, Juan AntonioArtículo
closedAccess9-Apr-2002Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut PotatoesCantos Villar, Emma; Tudela, Juan Antonio; Gil Muñoz, M.ª Isabel; Espín de Gea, Juan CarlosArtículo
closedAccess2000Purification and kinetic characterization of peroxidase from tomato cultivated under different salinity conditionsRodríguez-López, J. N.; Espín de Gea, Juan Carlos; Tudela, Juan Antonio; Martínez, Vicente; Cerdá, Antonio; García-Cánovas, FranciscoArtículo
closedAccessJan-2010Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formationLópez-Gálvez, Francisco; Allende, Ana; Truchado, Pilar; Martínez-Sánchez, Ascensión; Tudela, Juan Antonio; Selma, María Victoria; Gil Muñoz, M.ª IsabelArtículo
closedAccessApr-2000Thermal postharvest treatments for improving pomegranate quality and shelf lifeArtés-Hernández, Francisco; Tudela, Juan Antonio; Villaescusa, RaquelArtículo
closedAccessJan-2002Vitamin C retention in fresh-cut potatoesTudela, Juan Antonio; Espín de Gea, Juan Carlos; Gil Muñoz, M.ª IsabelArtículo