| 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 | 94 | 2016 |
| 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 | 48 | 2018 |
| 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 | 44 | 2014 |
| 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 | 38 | 2017 |
| 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 | 33 | 2015 |
| 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 | 16 | 2018 |
| 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 | 16 | 2018 |
| 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 | 15 | 2018 |
| 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 | 14 | 2019 |
| 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 | 6 | 2020 |
| Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears L ZUDAİRE, İ VİÑAS, T LAFARGA, L PLAZA, G ECHEVARRİA, B Gloria, ... International Journal of Agriculture Forestry and Life Sciences 3 (2), 331-344, 2019 | 6 | 2019 |
| 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 | 6 | 2019 |
| 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 | 5 | 2016 |
| 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 | 4 | 2019 |
| 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 | 1 | 2019 |
| 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 |
Ingrid AguiloIRTA (Subprogramme Processed fruits and Vegetables)Verified email at irta.cat
