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Showing 10 out of a total of 58 results for community: Producción Científica.
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Effect of iron salt counter ion in dose-response curves for inactivation of Fusarium solani in water through solar driven Fenton-like processes
Aurioles-López V.
;
Polo-López M.I.
;
Fernández-Ibáñez P.
;
López-Malo A.
;
Bandala E.R.
(
2016
)
Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert
Mani-López E.
;
Jiménez-Hernández E.
;
Palou E.
;
López-Malo A.
(
2017
)
Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating
De La Vega-Miranda B.
;
Santiesteban-López N.A.
;
López-Malo A.
;
Sosa-Morales M.E.
(
2012
)
Composition, diffusion, and antifungal activity of black mustard (Brassica nigra) essential oil when applied by direct addition or vapor phase contact
Mejía-Garibay B.
;
Palou E.
;
López-Malo A.
(
2015
)
Aspergillus niger time to growth in dried tomatoes
Gómez-Ramírez C.
;
Sosa-Morales M.E.
;
Palou E.
;
López-Malo A.
(
2013
)
Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree
Villa-Rojas R.
;
Sosa-Morales M.E.
;
López-Malo A.
;
Tang J.
(
2012
)
Efficacy of individual and combined UVC light and food antimicrobial treatments to inactivate Aspergillus flavus or A. niger spores in peach nectar
Flores-Cervantes D.X.
;
Palou E.
;
López-Malo A.
(
2013
)
Hot water bath treatments assisted by microwave energy to delay postharvest ripening and decay in strawberries (Fragaria × ananassa)
Villa-Rojas R.
;
López-Malo A.
;
Sosa-Morales M.E.
(
2011
)
The role of alpha tocopheryl succinate (α-TOS) as a potential anticancer agent
Angulo-Molina A.
;
Reyes-Leyva J.
;
López-Malo A.
;
Hernández J.
(
2014
)
Recent Studies Related to Microwave Processing of Fluid Foods
Salazar-González C.
;
Martín-González M.F.S.
;
López-Malo A.
;
Sosa-Morales M.E.
(
2012
)
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López-Malo A. (58)
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