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Lorena Zudaire
Lorena Zudaire
PhD in Agriculture & Food Science
在 moafoodtech.com 的电子邮件经过验证
标题
引用次数
引用次数
年份
Preparation of a porous biochar from the acid activation of pork bones
U Iriarte-Velasco, I Sierra, L Zudaire, JL Ayastuy
Food and Bioproducts Processing 98, 341-353, 2016
1002016
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
T Lafarga, G Bobo, I Viñas, L Zudaire, J Simó, I Aguiló-Aguayo
International Journal of Gastronomy and Food Science 13, 134-139, 2018
512018
An insight into the reactions occurring during the chemical activation of bone char
U Iriarte-Velasco, JL Ayastuy, L Zudaire, I Sierra
Chemical Engineering Journal 251, 217-227, 2014
462014
Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions
L Zudaire, I Viñas, M Abadias, J Simó, G Echeverria, L Plaza, ...
Postharvest biology and technology 129, 118-128, 2017
382017
Conversion of waste animal bones into porous hydroxyapatite by alkaline treatment: effect of the impregnation ratio and investigation of the activation mechanism
U Iriarte-Velasco, I Sierra, L Zudaire, JL Ayastuy
Journal of materials science 50, 7568-7582, 2015
332015
Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
MB Iglesias, ML López, G Echeverría, I Viñas, L Zudaire, M Abadias
Food microbiology 76, 226-236, 2018
162018
Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears
L Zudaire, I Viñas, L Plaza, MB Iglesias, M Abadias, I Aguiló‐Aguayo
Journal of the Science of Food and Agriculture 98 (13), 4978-4987, 2018
162018
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
L Zudaire, I Viñas, M Abadias, J Simó, I Aguiló-Aguayo
LWT 95, 339-345, 2018
162018
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
L Zudaire, T Lafarga, I Viñas, M Abadias, N Brunton, I Aguiló-Aguayo
Food and bioprocess technology 12, 387-394, 2019
152019
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
L Zudaire, I Viñas, M Abadias, T Lafarga, G Bobo, J Simó, I Aguiló-Aguayo
Food Science and Technology International 26 (5), 403-412, 2020
72020
Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears
L Zudaire, İ Viñas, T Lafarga, L Plaza, G Echevarria, G Bobo, R Altisent, ...
International Journal of Agriculture Forestry and Life Sciences 3 (2), 331-344, 2019
62019
Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop
S Sans, G Bobo, L Zudaire, T Lafarga, J Sabaté, J Casals, J Simó
Journal of the Science of Food and Agriculture 99 (11), 4985-4992, 2019
62019
Suitability of the ‘calçots’(Allium cepa L.) for minimal processing
I Aguiló-Aguayo, J Simó, N Ivars, S Villaró, L Zudaire, G Echeverria, ...
2nd Euro-Mediterranean symposium on fruit and vegetable process-ing, 2016
52016
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
L Zudaire, I Viñas, J Simó, S Sans, M Abadias, I Aguiló-Aguayo
Scientia horticulturae 249, 110-119, 2019
42019
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality
L Zudaire, I Viñas, MB Iglesias, L Plaza, M Abadias, I Aguiló-Aguayo
Food science and technology international 25 (4), 271-281, 2019
12019
Evaluación de diferentes estrategias químicas, físicas y biológicas para el desarrollo de productos vegetales de calidad enteros o mínimamente procesados
L Zudaire Villanueva
Universitat de Lleida, 2018
2018
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