Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice
Guerrouj, Kamal, Sánchez-Rubio, Marta, Taboada-Rodríguez, Amaury, Cava-Roda, Rita María, Marín-Iniesta, Fulgencio
Published in Food and bioproducts processing (01.07.2016)
Published in Food and bioproducts processing (01.07.2016)
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Journal Article
Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice
Sánchez-Rubio, Marta, Taboada-Rodríguez, Amaury, Cava-Roda, Rita, López-Molina, Dorotea, Marín-Iniesta, Fulgencio
Published in Journal of food science and technology (01.11.2018)
Published in Journal of food science and technology (01.11.2018)
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Journal Article
Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices
Sánchez-Rubio, Marta, Taboada-Rodríguez, Amaury, Cava-Roda, Rita, López-Gómez, Antonio, Marín-Iniesta, Fulgencio
Published in Food science & technology (01.11.2016)
Published in Food science & technology (01.11.2016)
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Journal Article
Ion mobility spectrometry and mass spectrometry coupled to gas chromatography for analysis of microbial contaminated cosmetic creams
García-Nicolás, María, Arroyo-Manzanares, Natalia, de Dios Hernández, Juan, Guillén, Isidro, Vizcaíno, Pascuala, Sánchez-Rubio, Marta, López-García, Ignacio, Hernández-Córdoba, Manuel, Viñas, Pilar
Published in Analytica chimica acta (01.09.2020)
Published in Analytica chimica acta (01.09.2020)
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Journal Article
Cerveza obtenida mediante fermentación con Saccharomvces boulardii
TABOADA RODRIGUEZ, Amaury, CAVA RODA, Rita María, SANCHEZ RUBIO, Marta, MARIN INIESTA, Fulgencio
Year of Publication 24.07.2017
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Year of Publication 24.07.2017
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