Javier Raso
Javier Raso
Professor of Food Technology, Univeristy of Zaragoza
Adresse e-mail validée de unizar.es
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Nonthermal preservation of foods using combined processing techniques
J Raso, GV Barbosa-Cánovas
Taylor & Francis Group 43 (3), 265-285, 2003
4782003
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ...
Food Research International 77, 773-798, 2015
3772015
Critical factors determining inactivation kinetics by pulsed electric field food processing
PC Wouters, I Alvarez, J Raso
Trends in Food Science & Technology 12 (3-4), 112-121, 2001
3452001
Effect of heat and ultrasound on microorganisms and enzymes
FJ Sala, J Burgos, S Condon, P Lopez, J Raso
New methods of food preservation, 176-204, 1995
3281995
Influence of different factors on the output power transferred into medium by ultrasound
J Raso, P Manas, R Pagan, FJ Sala
Ultrasonics sonochemistry 5 (4), 157-162, 1999
3091999
Membrane damage and microbial inactivation by chlorine in the absence and presence of a chlorine-demanding substrate
R Virto, P Manas, I Alvarez, S Condon, J Raso
Applied and environmental microbiology 71 (9), 5022-5028, 2005
3032005
Influence of temperature and pressure on the lethality of ultrasound
J Raso, R Pagan, S Condon, FJ Sala
Applied and environmental microbiology 64 (2), 465-471, 1998
2511998
Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication
P Lopez, FJ Sala, JL de la Fuente, S Condon, J Raso, J Burgos
Journal of Agricultural and Food Chemistry 42 (2), 252-256, 1994
2211994
Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields
E Luengo, I Álvarez, J Raso
Innovative Food Science & Emerging Technologies 17, 79-84, 2013
1892013
Predicting inactivation of Salmonella senftenberg by pulsed electric fields
J Raso, I Alvarez, S Condón, FJS Trepat
Innovative Food Science & Emerging Technologies 1 (1), 21-29, 2000
1802000
Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes
N López, E Puértolas, S Condón, I Álvarez, J Raso
Innovative Food Science & Emerging Technologies 9 (4), 477-482, 2008
1762008
Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment
J Raso, A Palop, R Pagan, S Condon
Journal of applied microbiology 85 (5), 849-854, 1998
1731998
Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis
S Condón, A Palop, J Raso, FJ Sala
Letters in Applied Microbiology 22 (2), 149-152, 1996
1671996
Pulsed electric fields technology for the food industry: fundamentals and applications
J Raso-Pueyo, V Heinz
Springer Science & Business Media, 2010
1642010
Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato
E Puértolas, O Cregenzán, E Luengo, I Álvarez, J Raso
Food Chemistry 136 (3-4), 1330-1336, 2013
1602013
Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields
I Álvarez, J Raso, A Palop, FJ Sala
International Journal of Food Microbiology 55 (1-3), 143-146, 2000
1602000
Potential applications of PEF to improve red wine quality
E Puértolas, N López, S Condón, I Álvarez, J Raso
Trends in Food Science & Technology 21 (5), 247-255, 2010
1592010
Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields
J Raso, ML Calderón, M Góngora, GV Barbosa‐Cánovas, BG Swanson
Journal of food science 63 (6), 1042-1044, 1998
1591998
Pulsed electric fields inactivation of wine spoilage yeast and bacteria
E Puértolas, N López, S Condón, J Raso, I Álvarez
International journal of food microbiology 130 (1), 49-55, 2009
1532009
Enhancement of the extraction of betanine from red beetroot by pulsed electric fields
N López, E Puértolas, S Condón, J Raso, I Alvarez
Journal of Food Engineering 90 (1), 60-66, 2009
1442009
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