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Moisture sorption characteristics of blanched and osmotically treated apples and papayas

López-Malo A.; Palou E.; Welti J.; Corte P.; Argaiz A. (1997)
Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth

López-Malo A.; Alzamora S.M.; Argaiz A. (1997)
Shelf-stable high moisture papaya minimally processed by combined methods

López-Malo A.; Palou E.; Welti J.; Corte P.; Argaiz A. (1994)
Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks

Palou E.; López-Malo A.; Argaiz A. (1997)
Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate [Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio]

Castañón X.; Argaiz A.; López-Malo A. (1999)
Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum growth

Matamoros-León B.; Argaiz A.; López-Malo A. (1999)
Effect of natural vanillin on germination time and radial growth of moulds in fruit-based agar systems

López-Malo A.; Alzamora S.M.; Argaiz A. (1995)
Synergistic inhibitory effect of citral with selected phenolics against Zygosaccharomyces bailii

Rivera-Carriles K.; Argaiz A.; Palou E.; López-Malo A. (2005)
Sensory detection of cooked flavor development during pasteurization of a guava beverage using R-index

Argaiz A.; Pérez-Vega O.; López-Malo A. (2005)

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