Federico Gomez Galindo
Federico Gomez Galindo
Adresse e-mail validée de food.lth.se
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Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
PY Phoon, FG Galindo, A Vicente, P Dejmek
Journal of Food Engineering 88 (1), 144-148, 2008
1062008
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
P Rocculi, FG Galindo, F Mendoza, L Wadsö, S Romani, M Dalla Rosa, ...
Postharvest Biology and Technology 43 (1), 151-157, 2007
952007
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
FG Galindo, RT Toledo, I Sjöholm
Journal of food engineering 67 (4), 381-385, 2005
862005
Factors affecting quality and postharvest properties of vegetables: Integration of water relations and metabolism
FG Galindo, W Herppich, V Gekas, I Sjöholm
Critical reviews in food science and nutrition 44 (3), 139-154, 2004
842004
Isothermal calorimetry for biological applications in food science and technology
L Wadsö, FG Galindo
Food Control 20 (10), 956-961, 2009
732009
Plant stress physiology: opportunities and challenges for the food industry
FG Galindo, I Sjöholm, AG Rasmusson, S Widell, K Kaack
Critical reviews in food science and nutrition 47 (8), 749-763, 2007
552007
Metabolomic evaluation of pulsed electric field-induced stress on potato tissue
FG Galindo, P Dejmek, K Lundgren, AG Rasmusson, A Vicente, T Moritz
Planta 230 (3), 469-479, 2009
532009
Effect of pulsed electric field on the germination of barley seeds
K Dymek, P Dejmek, V Panarese, AA Vicente, L Wadsö, C Finnie, ...
LWT-Food Science and Technology 47 (1), 161-166, 2012
452012
Pulsed electric field reduces the permeability of potato cell wall
FG Galindo, PT Vernier, P Dejmek, A Vicente, MA Gundersen
Bioelectromagnetics: Journal of the Bioelectromagnetics Society, The Society …, 2008
452008
Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
E Velickova, U Tylewicz, M Dalla Rosa, E Winkelhausen, S Kuzmanova, ...
LWT-Food Science and Technology 52 (2), 146-150, 2013
432013
Exploring metabolic responses of potato tissue induced by electric pulses
FG Galindo, L Wadsö, A Vicente, P Dejmek
Food biophysics 3 (4), 352-360, 2008
412008
Influence of innovative processing on γ‐aminobutyric acid (GABA) contents in plant food materials
MM Poojary, N Dellarosa, S Roohinejad, M Koubaa, U Tylewicz, ...
Comprehensive Reviews in Food Science and Food Safety 16 (5), 895-905, 2017
402017
Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation
V Panarese, P Dejmek, P Rocculi, FG Galindo
Innovative Food Science & Emerging Technologies 18, 169-176, 2013
382013
Gas in scattering media absorption spectroscopy (GASMAS) detected persistent vacuum in apple tissue after vacuum impregnation
U Tylewicz, P Lundin, L Cocola, K Dymek, P Rocculi, S Svanberg, ...
Food Biophysics 7 (1), 28-34, 2012
362012
Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration
L Wadsö, F Gomez Galindo, P Rocculi, I Sjöholm
Thermochimica Acta 422, 89-93, 2004
362004
Applying biochemical and physiological principles in the industrial freezing of vegetables: A case study on carrots
F Gomez G, I Sjöholm
Trends in food science and technology 15, 39-43, 2004
352004
Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing
F Gómez, RT Toledo, L Wadsö, V Gekas, I Sjöholm
Journal of Food Engineering 65 (2), 165-173, 2004
332004
Changes in the carrot (Daucus carota L. cv. Nerac) cell wall during storage
FG Galindo, E Bråthen, SH Knutsen, M Sommarin, V Gekas, I Sjöholm
Food Research International 37 (3), 225-232, 2004
322004
Influence of pulsed electric field protocols on the reversible permeabilization of rucola leaves
K Dymek, P Dejmek, FG Galindo
Food and bioprocess technology 7 (3), 761-773, 2014
282014
Induction of vesicle formation by exposing apple tissue to vacuum impregnation
U Tylewicz, S Romani, S Widell, FG Galindo
Food and Bioprocess Technology 6 (4), 1099-1104, 2013
282013
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