Hasil Pencarian - Arantxa Aznar

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  1. 1
    Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine

    Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine oleh José Ángel Salas-Millán, Encarna Aguayo, Andrés Conesa-Bueno, Arantxa Aznar

    Diterbitkan 2023-01-01
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  2. 2
    Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

    Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments oleh Jose Lucas Peñalver-Soto, Alberto Garre, Arantxa Aznar, Pablo S. Fernández, Jose A. Egea

    Diterbitkan 2021-10-01
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  3. 3
    Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

    Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS oleh José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Andrés Conesa-Bueno, Encarna Aguayo

    Diterbitkan 2022-11-01
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  4. 4
    HIGH HEATING RATES AFFECTS GREATLY THE INACTIVATION RATE OF ESCHERICHIA COLI

    HIGH HEATING RATES AFFECTS GREATLY THE INACTIVATION RATE OF ESCHERICHIA COLI oleh Juan Pablo Huertas, Arantxa Aznar, Arturo Esnoz, Pablo S Fernandez, Asunción Iguaz, Paula M Periago, Alfredo Palop

    Diterbitkan 2016-08-01
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  5. 5
    Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

    Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Proces... oleh Juan-Pablo Huertas, María Ros-Chumillas, Alberto Garre, Pablo S. Fernández, Arantxa Aznar, Asunción Iguaz, Arturo Esnoz, Alfredo Palop

    Diterbitkan 2021-06-01
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