Campus Moncloa

Scientific publications

Scientific publications linked to the cluster

2014

• -Hidalgo Baltasar, E.; Taravillo, M.; Sanz, P.D.; G. Baonza, V.; Guignon, B. Role of Water Structure on the High Pressure Micellization and Phase Transformations of Sodium Dodecanoate Aqueous Solutions. Langmuire (2014), 30, 7343-7352.
  Category: Food Science & Technology       Quartile: 1º
  Impact factor: 4.384        
• -Guignon, B.; Rey-Santos,I.; Sanz, P.D. Determination, analysis and prediction of the volumetric behavior of milk at high pressure Food Research International (2014) 64, 336–347.
  Category: Food Science & Technology       Quartile: 1º
  Impact factor: 3.535        
• -Bermejo-Prada, A.; Van Buggenhout, S.; Otero, L.; Houben, K.; Van Loey, A.; Hendrickx, M.E. Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase. Innovative Food Science and Emerging Technologies (2014, en prensa).
  Category: Food Science & Technology       Quartile: 1º
  Impact factor: 3.342        
• -Bermejo-Prada, A.; Vega, E.; Pérez-Mateos, M.; Otero, L. Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice. LWT - Food Science and Technology (2014, en prensa).
  Category: Food Science & Technology       Quartile: 1º
  Impact factor: 2.468        
• -Morata, A.; Loira, I.; Vejarano, R.; Bañuelos, M. A.; Sanz, P. D., Otero, L.; Suárez-Lepe, A. Grape processing by high hydrostatic pressure: Effect on microbial populations, phenol extraction and wine quality. Food and Bioprocess Technology (2014, en prensa).
  Category: Food Science & Technology       Quartile: 1º
  Impact factor: 3.126        
• -Moreno, H.; Herranz, B.; Pérez-Mateos, M.; Sánchez-Alonso, I.; Borderías, A.J. New Alternatives in Seafood Restructured Products. Critical Reviews in Food Science and Nutrition (2014, en prensa).
  Category: Food Science & Technology       Quartile: 1º
  Impact factor: 5.548        

2013

• -Gamboa-Santos, J.; Soria, A.C.; Pérez-Mateos, M.; Carrasco, J.A.; Montilla, A.; Villamiel, M. Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chem. (2013) 782-788.
  Category: Food Science & Technology       Quartile: 1º
  Impact factor: 3.259