Virseda P.
15
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2008 | 2 |
| 2021 | 2 |
| 2023 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 3 |
| Fitopatología | 2 |
| Ciencia de los alimentos | 2 |
| Ciencias Agrícolas | 1 |
| Nutrición | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Microorganismos, hongos y algas | 2 |
| Tecnología de las bebidas | 1 |
| Alimentación y bebidas | 1 |
| Huertos, frutas, silvicultura | 1 |
| Técnicas, equipos y materiales | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 1 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Arroqui C. | 4 |
| S. S. Horvitz | 3 |
| I. Angós | 2 |
| López-Patiño C. | 2 |
| Fernández T. | 1 |
| Petri E. | 1 |
| Mirari Y. Arancibia | 1 |
| Chonata E. | 1 |
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Publicaciones del autor
Control of respiration and color modification on minimally processed potatoes by means of low and high O<inf>2</inf>/CO<inf>2</inf> atmospheres
ArticleAbstract: This study has demonstrated the potential of several controlled atmospheres for reducing the respiraPalabras claves:Carbon dioxide, Enzymatic browning, Fresh-cut potato, High oxygen, Mechanical properties, Modified atmosphere, respirationAutores:Fernández T., I. Angós, Virseda P.Fuentes:scopusEvaluation of Preserving Effect of Lyopjilized Powder Honey Bee on Minced Beef
ArticleAbstract: There is a rising interest in using natural substances with the antimicrobial potential to achieve tPalabras claves:COLOR, ENTEROBACTERIA, lyophilized honey, mesophiles aerobes, mince beef, natural presevantAutores:Arroqui C., López-Patiño C., S. S. Horvitz, Virseda P.Fuentes:scopusEffect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa)
ArticleAbstract: The shelf life of minimally processed potatoes (MPP) is limited by enzyme-catalyzed browning reactioPalabras claves:Minimally processed fruits, Potatoes, Preservative agents, respiration, SulfiteAutores:Arroqui C., I. Angós, Petri E., Virseda P.Fuentes:scopusStrategies to enhance propolis ethanolic extract’s flavor for its use as a natural preservative in beef
ArticleAbstract: Propolis is rich in bioactive compounds like phenols and flavonoids, which make it a promising alterPalabras claves:BEEf, Flavor, Honeydew, Natural-Preservative, propolisAutores:Arroqui C., López-Patiño C., S. S. Horvitz, Virseda P.Fuentes:scopusEffects of gaseous ozone on microbiological quality of andean blackberries (Rubus glaucus benth)
ArticleAbstract: Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechPalabras claves:BLACKBERRY, Gray mold, Ozone treatment, pathogens, Storage qualityAutores:Arroqui C., Chonata E., Mirari Y. Arancibia, S. S. Horvitz, Virseda P.Fuentes:googlescopus