| 1 |
Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products
Benito-Roman O, Sanz MT, Illera AE, Melgosa R, Beltran S
Catalysis Today, 346, 112, 2020 |
| 2 |
Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)
Benito-Roman O, Sanz MT, Illera AE, Melgosa R, Benito JM, Beltran S
Journal of Supercritical Fluids, 145, 111, 2019 |
| 3 |
High pressure CO2 solubility in food model solutions and fruit juices
Illera AE, Sanz MT, Beltran S, Melgosa R
Journal of Supercritical Fluids, 143, 120, 2019 |
| 4 |
Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples
Illera AE, Sanz MT, Beltran S, Melgosa R, Solaesa AG, Ruiz MO
Journal of Food Engineering, 221, 141, 2018 |
| 5 |
Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters
Illera AE, Sanz MT, Trigueros E, Beltran S, Melgosa R
Journal of Food Engineering, 239, 64, 2018 |
