Works by Soliva, Robert
Results: 57
Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize.
- Published in:
- 2017
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- Publication type:
- journal article
SETD8 inhibition targets cancer cells with increased rates of ribosome biogenesis.
- Published in:
- Cell Death & Disease, 2024, v. 15, n. 9, p. 1, doi. 10.1038/s41419-024-07106-6
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- Publication type:
- Article
Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures.
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 15, p. 2606, doi. 10.1002/jsfa.3368
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- Publication type:
- Article
Effect of minimal processing on the textural and structural properties of fresh-cut pears.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 14, p. 1682, doi. 10.1002/jsfa.1248
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- Publication type:
- Article
Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 13, p. 1490, doi. 10.1002/jsfa.1209
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- Publication type:
- Article
Comparative content of some phytochemicals in Spanish apples, peaches and pears.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 10, p. 1166, doi. 10.1002/jsfa.1178
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- Publication type:
- Article
Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15289
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- Publication type:
- Article
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients.
- Published in:
- Foods, 2024, v. 13, n. 14, p. 2180, doi. 10.3390/foods13142180
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- Publication type:
- Article
Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments.
- Published in:
- Foods, 2024, v. 13, n. 3, p. 376, doi. 10.3390/foods13030376
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- Publication type:
- Article
Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3720, doi. 10.3390/foods12203720
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- Publication type:
- Article
Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization.
- Published in:
- Food Biophysics, 2017, v. 12, n. 3, p. 299, doi. 10.1007/s11483-017-9486-3
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- Publication type:
- Article
USE OF MALIC ACID AND OTHER QUALITY STABILIZING COMPOUNDS TO ASSURE THE SAFETY OF FRESH-CUT “FUJI” APPLES BY INACTIVATION OF LISTERIA MONOCYTOGENES, SALMONELLA ENTERITIDIS AND ESCHERICHIA COLI O157:H7.
- Published in:
- Journal of Food Safety, 2009, v. 29, n. 2, p. 236, doi. 10.1111/j.1745-4565.2009.00153.x
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- Publication type:
- Article
Extensive benchmark of rDock as a peptide-protein docking tool.
- Published in:
- Journal of Computer-Aided Molecular Design, 2019, v. 33, n. 7, p. 613, doi. 10.1007/s10822-019-00212-0
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- Publication type:
- Article
Effects of High-Intensity Pulsed Electric Fields on Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Juice.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. C595, doi. 10.1111/j.1750-3841.2009.01310.x
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- Publication type:
- Article
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S325, doi. 10.1111/j.1365-2621.2005.tb09986.x
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- Publication type:
- Article
Bacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectra.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 1, p. 128, doi. 10.1111/ijfs.12284
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- Publication type:
- Article
Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 11, p. 2268, doi. 10.1111/j.1365-2621.2009.02068.x
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- Publication type:
- Article
Effect of ripeness at processing on fresh-cut ‘Flor de Invierno’ pears packaged under modified atmosphere conditions.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 5, p. 900, doi. 10.1111/j.1365-2621.2007.01635.x
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- Publication type:
- Article
The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 5, p. 875, doi. 10.1111/j.1365-2621.2009.01911.x
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- Publication type:
- Article
Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh-cut Conference pears.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 2, p. 208, doi. 10.1111/j.1365-2621.2006.01219.x
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- Publication type:
- Article
Sensory quality and internal atmosphere of fresh-cut Golden Delicious apples.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 369, doi. 10.1111/j.1365-2621.2004.00934.x
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- Publication type:
- Article
Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light.
- Published in:
- Food & Bioprocess Technology, 2017, v. 10, n. 2, p. 266, doi. 10.1007/s11947-016-1806-y
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- Publication type:
- Article
Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 213, doi. 10.1007/s12393-017-9162-x
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- Publication type:
- Article
Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2009, v. 8, n. 3, p. 157, doi. 10.1111/j.1541-4337.2009.00076.x
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- Publication type:
- Article
Formulation of Antimicrobial Edible Nanoemulsions with Pseudo-Ternary Phase Experimental Design.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 10, p. 3022, doi. 10.1007/s11947-014-1314-x
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- Publication type:
- Article
Physicochemical Characterization of Lemongrass Essential Oil-Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2439, doi. 10.1007/s11947-012-0881-y
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- Publication type:
- Article
Pulsed Light Treatments for Food Preservation. A Review.
- Published in:
- Food & Bioprocess Technology, 2010, v. 3, n. 1, p. 13, doi. 10.1007/s11947-008-0147-x
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- Publication type:
- Article
Characterization of p38α autophosphorylation inhibitors that target the non-canonical activation pathway.
- Published in:
- Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-39051-x
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- Publication type:
- Article
Surviving the deluge of biosimulation data.
- Published in:
- WIREs: Computational Molecular Science, 2020, v. 10, n. 3, p. 1, doi. 10.1002/wcms.1449
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- Publication type:
- Article
Computational structure‐based drug design: Predicting target flexibility.
- Published in:
- WIREs: Computational Molecular Science, 2018, v. 8, n. 5, p. 1, doi. 10.1002/wcms.1367
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- Publication type:
- Article
Misincorporation of 2′-deoxyoxanosine into DNA: a molecular basis for NO-induced mutagenesis derived from theoretical calculations.
- Published in:
- Nucleic Acids Research, 2000, v. 28, n. 24, p. 4873, doi. 10.1093/nar/28.24.4873
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- Publication type:
- Article
DNA-triplex stabilizing properties of 8-aminoguanine.
- Published in:
- Nucleic Acids Research, 2000, v. 28, n. 22, p. 4531, doi. 10.1093/nar/28.22.4531
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- Publication type:
- Article
Can G‐C Hoogsteen‐wobble pairs contribute to the stability of d(G·C‐C) triplexes?
- Published in:
- Nucleic Acids Research, 1999, v. 27, n. 11, p. 2248, doi. 10.1093/nar/27.11.2248
- By:
- Publication type:
- Article
Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts.
- Published in:
- Foods, 2022, v. 11, n. 17, p. 2588, doi. 10.3390/foods11172588
- By:
- Publication type:
- Article
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots.
- Published in:
- Foods, 2022, v. 11, n. 9, p. 1314, doi. 10.3390/foods11091314
- By:
- Publication type:
- Article
Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils.
- Published in:
- Foods, 2022, v. 11, n. 9, p. 1304, doi. 10.3390/foods11091304
- By:
- Publication type:
- Article
Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1538, doi. 10.3390/foods10071538
- By:
- Publication type:
- Article
Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1321, doi. 10.3390/foods10061321
- By:
- Publication type:
- Article
Δ<sup>9</sup> -Tetrahydrocannabinolic acid alleviates collagen-induced arthritis: Role of PPARγ and CB<sub>1</sub> receptors.
- Published in:
- 2020
- By:
- Publication type:
- journal article
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 261, doi. 10.1002/jsfa.7723
- By:
- Publication type:
- Article
Pulsed light inactivation of naturally occurring moulds on wheat grain.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 4, p. 721, doi. 10.1002/jsfa.6324
- By:
- Publication type:
- Article
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.
- Published in:
- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 10, p. 1597, doi. 10.1002/jsfa.3984
- By:
- Publication type:
- Article
Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments.
- Published in:
- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 15, p. 2636, doi. 10.1002/jsfa.3767
- By:
- Publication type:
- Article
Effects Of Novel Processing Techniques On Glucosinolates And Membrane Associated Myrosinases In Broccoli.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2014, v. 64, n. 1, p. 17, doi. 10.2478/pjfns-2013-0005
- By:
- Publication type:
- Article
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7795, doi. 10.1007/s13197-015-1907-z
- By:
- Publication type:
- Article
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.
- Published in:
- 2018
- By:
- Publication type:
- journal article
A fast method for the determination of fractional contributions to solvation in proteins.
- Published in:
- Protein Science: A Publication of the Protein Society, 2006, v. 15, n. 11, p. 2525, doi. 10.1110/ps.062406706
- By:
- Publication type:
- Article
Allosteric regulation of PKCθ: Understanding multistep phosphorylation and priming by ligands in AGC kinases.
- Published in:
- Proteins, 2012, v. 80, n. 1, p. 269, doi. 10.1002/prot.23205
- By:
- Publication type:
- Article
Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 4, p. 509, doi. 10.1007/s00217-010-1303-x
- By:
- Publication type:
- Article
Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments.
- Published in:
- European Food Research & Technology, 2008, v. 228, n. 2, p. 239, doi. 10.1007/s00217-008-0928-5
- By:
- Publication type:
- Article