Publicaciones en colaboración con investigadoras/es de Universidad de Navarra (4)

2013

  1. Effect of ultra high temperature (UHT) treatment on coffee brew stability

    Food Research International, Vol. 50, Núm. 2, pp. 682-690

2008

  1. Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 24, pp. 11845-11853

  2. Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25°C

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 9, pp. 3145-3154

  3. Effects of refrigeration and oxygen on the coffee brew composition

    European Food Research and Technology, Vol. 227, Núm. 6, pp. 1633-1640