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Page 1
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate.
Foods. 2021 Dec 16;10(12):3124. doi: 10.3390/foods10123124.
Foods. 2021.
PMID: 34945675
Free PMC article.
Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles.
Kravets M, Abea A, Guàrdia MD, Muñoz I, Bañón S.
Kravets M, et al. Among authors: abea a.
Foods. 2023 Oct 23;12(20):3882. doi: 10.3390/foods12203882.
Foods. 2023.
PMID: 37893775
Free PMC article.
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Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating.
Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S.
Kravets M, et al. Among authors: abea a.
Foods. 2023 Jul 26;12(15):2837. doi: 10.3390/foods12152837.
Foods. 2023.
PMID: 37569107
Free PMC article.
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Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo.
Kravets M, García-Alonso FJ, Abea A, Guàrdia MD, Muñoz I, Bañón S.
Kravets M, et al. Among authors: abea a.
Foods. 2024 Jan 22;13(2):349. doi: 10.3390/foods13020349.
Foods. 2024.
PMID: 38275716
Free PMC article.
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Effect of temperature on the hydrolysis of levan treated with compressed hot water fluids.
Shimizu N, Abea A, Ushiyama T, Toksoy Öner E.
Shimizu N, et al. Among authors: abea a.
Food Sci Nutr. 2020 Mar 14;8(4):2004-2014. doi: 10.1002/fsn3.1488. eCollection 2020 Apr.
Food Sci Nutr. 2020.
PMID: 32328267
Free PMC article.
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