JESÚS
LOZANO SÁNCHEZ
PROFESOR TITULAR DE UNIVERSIDAD
University of Bologna
Bolonia, ItaliaPublicaciones en colaboración con investigadores/as de University of Bologna (4)
2017
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Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 501-523
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Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices
Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 637-652
2014
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Olive oil mill wastewaters: Phenolic content characterization during degradation by Coriolopsis gallica
Chemosphere, Vol. 113, pp. 62-70
2013
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Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 22, pp. 5179-5188