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 | 261 | 2010 |
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 | 164 | 2013 |
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 | 55 | 2011 |
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 | 54 | 2012 |
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 | 53 | 2016 |
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 | 52 | 2015 |
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 | 46 | 2018 |
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 | 45 | 2012 |
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 | 41 | 2013 |
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 | 36 | 2020 |
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 | 36 | 2020 |
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 | 32 | 2021 |
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 | 32 | 2014 |
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 | 32 | 2014 |
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 | 29 | 2016 |
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 | 26 | 2015 |
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 | 23 | 2014 |
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 | 15 | 2021 |
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 | 15 | 2021 |
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 | 14 | 2020 |