Alvarruiz A - Search Results

1

APL program for evaluation of heat processes for spherical foods.

Alvarruiz A, Gutierrez A, Rodrigo M. Alvarruiz A, et al. Comput Appl Biosci. 1992 Dec;8(6):549-54. doi: 10.1093/bioinformatics/8.6.549. Comput Appl Biosci. 1992. PMID: 1468010

2

High-Temperature Short-Time Inactivation of Peroxidase by Direct Heating with a Five-Channel Computer-Controlled Thermoresistometer ^†.

Rodrigo C, Alvarruiz A, Martínez A, Frígola A, Rodrigo M. Rodrigo C, et al. Among authors: alvarruiz a. J Food Prot. 1997 Aug;60(8):967-972. doi: 10.4315/0362-028X-60.8.967. J Food Prot. 1997. PMID: 31207798 Free article.

3

Thermal Inactivation at High Temperatures and Regeneration of Green Asparagus Peroxidase.

Rodrigo C, Rodrigo M, Alvarruiz A, Frígola A. Rodrigo C, et al. Among authors: alvarruiz a. J Food Prot. 1996 Oct;59(10):1065-1071. doi: 10.4315/0362-028X-59.10.1065. J Food Prot. 1996. PMID: 31195467 Free article.

4

Inactivation and Regeneration Kinetics of Horseradish Peroxidase Heated at High Temperatures.

Rodrigo C, Rodrigo M, Alvarruiz A, Frígola A. Rodrigo C, et al. Among authors: alvarruiz a. J Food Prot. 1997 Aug;60(8):961-966. doi: 10.4315/0362-028X-60.8.961. J Food Prot. 1997. PMID: 31207799 Free article.

5

Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions.

Rabadán A, Álvarez-Ortí M, Pardo JE, Alvarruiz A. Rabadán A, et al. Among authors: alvarruiz a. Food Chem. 2018 Sep 1;259:31-35. doi: 10.1016/j.foodchem.2018.03.098. Epub 2018 Mar 23. Food Chem. 2018. PMID: 29680059

6

Influence of different drying and aging conditions on saffron constituents.

Carmona M, Zalacain A, Pardo JE, López E, Alvarruiz A, Alonso GL. Carmona M, et al. Among authors: alvarruiz a. J Agric Food Chem. 2005 May 18;53(10):3974-9. doi: 10.1021/jf0404748. J Agric Food Chem. 2005. PMID: 15884826

7

Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain).

Alvarruiz A, Álvarez-Ortí M, Mateos B, Sena E, Pardo JE. Alvarruiz A, et al. J Oleo Sci. 2015;64(10):1075-82. doi: 10.5650/jos.ess15105. Epub 2015 Sep 15. J Oleo Sci. 2015. PMID: 26369595 Free article.

8

Preservation of saffron floral bio-residues by hot air convection.

Serrano-Díaz J, Sánchez AM, Alvarruiz A, Alonso GL. Serrano-Díaz J, et al. Among authors: alvarruiz a. Food Chem. 2013 Nov 15;141(2):1536-43. doi: 10.1016/j.foodchem.2013.04.029. Epub 2013 Apr 18. Food Chem. 2013. PMID: 23790949

9

Characterization of oil obtained from grape seeds collected during berry development.

Rubio M, Alvarez-Ortí M, Alvarruiz A, Fernández E, Pardo JE. Rubio M, et al. Among authors: alvarruiz a. J Agric Food Chem. 2009 Apr 8;57(7):2812-5. doi: 10.1021/jf803627t. J Agric Food Chem. 2009. PMID: 19256538

10

Evolution of Virgin Olive Oil during Long-term Storage.

Alvarruiz A, Pardo JE, Copete ME, Miguel C, Rabadán A, López E, Álvarez-Ortí M. Alvarruiz A, et al. J Oleo Sci. 2020 Aug 6;69(8):809-814. doi: 10.5650/jos.ess19258. Epub 2020 Jul 9. J Oleo Sci. 2020. PMID: 32641604 Free article.

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