Follow
Jesús García-Parra
Title
Cited by
Cited by
Year
Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese PDO Torta del Casar during ripening
FJ Delgado, J González-Crespo, R Cava, J García-Parra, R Ramírez
Food Chemistry 118 (1), 182-189, 2010
2612010
Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars
MI Tapia, JR Sánchez-Morgado, J García-Parra, R Ramírez, T Hernández, ...
Journal of Food Composition and Analysis 31 (2), 232-237, 2013
1642013
Effect of thermal and high‐pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage
J García‐Parra, F González‐Cebrino, J Delgado, M Lozano, T Hernández, ...
Journal of Food Science 76 (4), C618-C625, 2011
552011
Effect of high‐pressure processing and thermal treatment on quality attributes and nutritional compounds of “Songold” plum purée
F González‐Cebrino, J García‐Parra, R Contador, R Tabla, R Ramírez
Journal of Food Science 77 (8), C866-C873, 2012
542012
High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
J García-Parra, F González-Cebrino, J Delgado, R Cava, R Ramírez
Food and Bioproducts Processing 98, 124-132, 2016
532016
Volatile profile of breast milk subjected to high-pressure processing or thermal treatment
R Contador, FJ Delgado, J García-Parra, M Garrido, R Ramírez
Food Chemistry 180, 17-24, 2015
522015
Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds …
J García-Parra, F González-Cebrino, J Delgado-Adámez, R Cava, ...
Innovative food science & emerging technologies 45, 53-61, 2018
462018
UHPLC as a suitable methodology for the analysis of carotenoids in food matrix
D Bohoyo-Gil, D Dominguez-Valhondo, JJ Garcia-Parra, ...
European Food Research and Technology 235 (6), 1055-1061, 2012
452012
A lycopene‐enriched virgin olive oil enhances antioxidant status in humans
M Garrido, D González‐Flores, AM Marchena, E Prior, J García‐Parra, ...
Journal of the Science of Food and Agriculture 93 (8), 1820-1826, 2013
412013
Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing
J Rocha-Pimienta, S Martillanes, R Ramírez, J Garcia-Parra, ...
Food Control 113, 107212, 2020
362020
Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
R Cava, J García-Parra, L Ladero
LWT 128, 109462, 2020
362020
Control of Listeria monocytogenes in sliced dry-cured Iberian ham by high pressure processing in combination with an eco-friendly packaging based on chitosan, nisin and …
S Martillanes, J Rocha-Pimienta, J Llera-Oyola, MV Gil, MC Ayuso-Yuste, ...
Food Control 124, 107933, 2021
322021
Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée
J García-Parra, F González-Cebrino, R Cava, R Ramírez
Innovative food science & emerging technologies 26, 26-33, 2014
322014
Effect of hydrostatic high pressure and thermal treatments on two types of pumpkin purée and changes during refrigerated storage
R Contador, F González‐Cebrino, J García‐Parra, M Lozano, R Ramírez
Journal of food processing and preservation 38 (2), 704-712, 2014
322014
Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS
F González-Cebrino, J García-Parra, R Ramírez
Innovative food science & emerging technologies 33, 108-114, 2016
292016
Volatile profile of human milk subjected to high-pressure thermal processing
M Garrido, R Contador, J García-Parra, FJ Delgado, J Delgado-Adámez, ...
Food Research International 78, 186-194, 2015
262015
The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure
J García‐Parra, R Contador, J Delgado‐Adámez, F González‐Cebrino, ...
International journal of food science & technology 49 (4), 1203-1214, 2014
232014
Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs
S Martillanes, J Rocha-Pimienta, R Ramírez, J García-Parra, ...
LWT 151, 112128, 2021
152021
Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures
MJ Martín, J García‐Parra, A Trejo, A Gómez‐Quintana, C Miguel‐Pintado, ...
Journal of Food Processing and Preservation 45 (1), e15082, 2021
152021
Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing
J García‐Parra, F González‐Cebrino, R Ramírez
Journal of the Science of Food and Agriculture 100 (12), 4449-4456, 2020
142020
The system can't perform the operation now. Try again later.
Articles 1–20