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1

Tulane virus disinfection of drinking water by using natura..:

Gómez-Llorente, Héctor ; Pérez-Esteve, Édgar ; Barat, José M...
Journal of Water Process Engineering. 59 (2024) - p. 104999 , 2024

Link: https://doi.org/10.1016/..

2

Major food constituents influence the antibacterial activit..:

Gómez-Llorente, Héctor ; Barat, José M. ; Fernández-Segovia, Isabel.
Food Control. 164 (2024) - p. 110595 , 2024

Link: https://doi.org/10.1016/..

3

Immobilization of Natural Antimicrobial Compounds on Food-G..:

Gómez-Llorente, Héctor ; Fernández-Segovia, Isabel ; Pérez-Esteve, Édgar...
Foods. 12 (2023) 10 - p. 2060 , 2023

Link: https://doi.org/10.3390/..

4

Nanotechnology in the agri-food sector: Consumer perception:

Gómez-Llorente, Héctor ; Hervás, Pau ; Pérez-Esteve, Édgar..
NanoImpact. 26 (2022) - p. 100399 , 2022

Link: https://doi.org/10.1016/..

5

Sustainability Labeling in the Perception of Sensory Qualit..:

, In: Trends in Sustainable Chocolate Production,

Puchol-Miquel, Marta ; Barat, José Manuel ; Pérez-Esteve, Édgar - p. 291-324 , 2022

Link: https://doi.org/10.1007/..

6

Valuation Strategies for the Biomass Generated While Produc..:

, In: Trends in Sustainable Chocolate Production,

Chávez, Jesús Anthony Gutiérrez ; Baviera, José Manuel Barat ; Pérez-Esteve, Édgar - p. 325-350 , 2022

Link: https://doi.org/10.1007/..

7

What do Spanish consumers think about employing nanotechnol..:

Pérez-Esteve, Édgar ; Alcover, Ana ; Barat, Jose M..
Food Packaging and Shelf Life. 34 (2022) - p. 100998 , 2022

Link: https://doi.org/10.1016/..

8

Gated Organonanoclays for Large Biomolecules: Controlled Re..:

Poyatos-Racionero, Elisa ; Pérez-Esteve, Édgar ; Medaglia, Serena...
Nanomaterials. 12 (2022) 15 - p. 2694 , 2022

Link: https://doi.org/10.3390/..

9

Automatic and non-targeted analysis of the volatile profile..:

Quelal-Vásconez, Maribel Alexandra ; Macchioni, Riccardo ; Livi, Greta...
Food Chemistry. 389 (2022) - p. 133074 , 2022

Link: https://doi.org/10.1016/..

10

Effect of the type and degree of alkalization of cocoa powd..:

Puchol-Miquel, Marta ; Palomares, César ; Fernández-Segovia, Isabel..
LWT. 152 (2021) - p. 112241 , 2021

Link: https://doi.org/10.1016/..

11

Formulation and physico-chemical and sensory characterisati..:

Puchol-Miquel, Marta ; Palomares, César ; Barat, José Manuel.
LWT. 137 (2021) - p. 110492 , 2021

Link: https://doi.org/10.1016/..

12

Secreted Enzyme-Responsive System for Controlled Antifungal..:

Bernardos, Andrea ; Božik, Matěj ; Montero, Ana...
Nanomaterials. 11 (2021) 5 - p. 1280 , 2021

Link: https://doi.org/10.3390/..

13

Optimization of the supercritical CO2 pasteurization proces..:

Bertolini, Francesca Maria ; Morbiato, Gianluca ; Facco, Pierantonio...
The Journal of Supercritical Fluids. 164 (2020) - p. 104914 , 2020

Link: https://doi.org/10.1016/..

14

Microbial stabilization of craft beer by filtration through..:

Peña-Gómez, Nataly ; Ruiz-Rico, María ; Pérez-Esteve, Édgar..
LWT. 117 (2020) - p. 108626 , 2020

Link: https://doi.org/10.1016/..

15

Changes in methylxanthines and flavanols during cocoa powde..:

Quelal-Vásconez, Maribel Alexandra ; Lerma-García, María Jesús ; Pérez-Esteve, Édgar...
LWT. 117 (2020) - p. 108598 , 2020

Link: https://doi.org/10.1016/..

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