García-Parra J - Search Results

1

Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae.

Martín-Vertedor D, Schaide T, Boselli E, Martínez M, García-Parra J, Pérez-Nevado F. Martín-Vertedor D, et al. Among authors: garcia parra j. Molecules. 2022 Mar 21;27(6):2028. doi: 10.3390/molecules27062028. Molecules. 2022. PMID: 35335389 Free PMC article.

2

Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.

García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R. García-Parra J, et al. Food Sci Technol Int. 2018 Mar;24(2):145-160. doi: 10.1177/1082013217735965. Epub 2017 Oct 11. Food Sci Technol Int. 2018. PMID: 29020810

3

Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).

Trejo A, Martín MJ, Gómez-Quintana A, Cava R, García-Parra JJ, Ramírez MR. Trejo A, et al. Among authors: garcia parra jj. J Food Sci. 2021 May;86(5):1963-1978. doi: 10.1111/1750-3841.15698. Epub 2021 Apr 21. J Food Sci. 2021. PMID: 33884640

4

Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage ("Salchichón") from Pigs Reared in Montanera System.

Ramírez R, Trejo A, Delgado-Adámez J, Martín-Mateos MJ, García-Parra J. Ramírez R, et al. Among authors: garcia parra j. Foods. 2022 May 4;11(9):1338. doi: 10.3390/foods11091338. Foods. 2022. PMID: 35564061 Free PMC article.

5

New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo.

Carrapiso AI, Trejo-Álvarez A, Martín-Mateos MJ, Delgado-Adámez J, García-Parra J, Ramírez R. Carrapiso AI, et al. Among authors: garcia parra j. Foods. 2023 Jan 19;12(3):472. doi: 10.3390/foods12030472. Foods. 2023. PMID: 36766005 Free PMC article.

6

Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.

García-Parra J, González-Cebrino F, Delgado J, Lozano M, Hernández T, Ramírez R. García-Parra J, et al. J Food Sci. 2011 May;76(4):C618-25. doi: 10.1111/j.1750-3841.2011.02129.x. Epub 2011 Apr 14. J Food Sci. 2011. PMID: 22417344

7

High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature.

Carrapiso AI, Tejerina D, García-Torres S, Trejo A, Martín Mateos MJ, Delgado-Adámez J, García-Parra JJ, Ramírez MR. Carrapiso AI, et al. Among authors: garcia parra jj. Food Sci Nutr. 2023 Jun 16;11(9):5512-5522. doi: 10.1002/fsn3.3507. eCollection 2023 Sep. Food Sci Nutr. 2023. PMID: 37701220 Free PMC article.

8

Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.

González-Cebrino F, García-Parra J, Contador R, Tabla R, Ramírez R. González-Cebrino F, et al. J Food Sci. 2012 Aug;77(8):C866-73. doi: 10.1111/j.1750-3841.2012.02799.x. Epub 2012 Jul 18. J Food Sci. 2012. PMID: 22809197

9

Volatile profile of breast milk subjected to high-pressure processing or thermal treatment.

Contador R, Delgado FJ, García-Parra J, Garrido M, Ramírez R. Contador R, et al. Food Chem. 2015 Aug 1;180:17-24. doi: 10.1016/j.foodchem.2015.02.019. Epub 2015 Feb 11. Food Chem. 2015. PMID: 25766796

10

Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing.

García-Parra J, González-Cebrino F, Ramírez R. García-Parra J, et al. J Sci Food Agric. 2020 Sep;100(12):4449-4456. doi: 10.1002/jsfa.10485. Epub 2020 Jun 8. J Sci Food Agric. 2020. PMID: 32388862

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