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Manuel Valero

Institute of Business & Medical Careers

28

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705

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Carotenoids from persimmon juice processing

2020 Food Research International
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Lipase catalyzed deacidification of tocopherol-rich distillates obtained from natural Vitamin E sources

2019 Process Biochemistry
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1860PCarcinoma of unknown origin: Deep genomic profile helps to achieve an accurate diagnosis

2018 Annals of Oncology
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Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves

2017 Journal of Food Science and Technology-mysore
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Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

2016 Food Chemistry
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Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

2015 Journal of Food Science
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Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations.

2015 Food Chemistry
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Effect of instant controlled pressure drop (DIC) pre-treatment on conventional solvent extraction of phenolic compounds from grape stalk powder

2015 Industrial Crops and Products
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Recovery and Use of By-Products from Fruit Juice Production

2014
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Clarification of Pomegranate Juice at Industrial Scale

2014 Journal of Food Processing and Technology
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Citations (16)