Antonio José Pérez López

Antonio José Pérez López

Grado en Ciencia y Tecnología de los Alimentos

Formación

Licenciado en LICENCIADO EN CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
Ingeniero Técnico en INGENIERO TECNICO INDUSTRIAS AGROALIMENTARIAS
Programa de Doctorado en DOCTOR EN CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
Postgrado en MASTER EN BIOTECNOLOGIA Y ZUMOS TROPICALES

Grupos de investigación

Publicaciones

  • ABSTRACT BOOK 1º INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY
  • Antioxidant activity, colour, carotenoids compostion, minerals, vitamin C and sensory quality of organic and conventional mandarin juice cv. Orogrande
  • Aroma quality and composition of canned halves-peaches naturally acidified with clarified lemon juice
  • Arrays on disc for screening and quantification of pollutants
  • Changes in orange juice color by addition of mandarin juice
  • Characterization of polyphenol oxidase from Napoleon grape
  • Coccion de miel y azucares para la elaboracion de turron
  • COLOR AND VITAMIN C CONTENT IN MANDARIN ORANGE JUICE AS AFFECTED BY PACKAGING MATERIAL AND STORAGE TEMPERATURE
  • COMPARACION DE METODOS VOLUMETRICOS Y CROMATOGRAFICOS DE DETERMINACION DEL GRADO DE ESTERIFICACION DE PECTINAS
  • COMPUESTOS VOLATILES EN MANDARINA RECIEN EXPRIMIDA Y PROCESADA INDUSTRIALMENTE
  • Detection of chemical residues in tangerine juices by a duplex immunoassay
  • DETERMINATION OF STOICHIOMETRIC COEFFICIENTS AND APPARENT FORMATION CONSTANTS FOR B-CYCLODEXTRIN COMPLEXES OF TRANS-RESVERATROL USING REVERSED-PHASE LIQUID CHROMATOGRAPHY
  • DIFFERENCES IN JIJONA TURRÓN CONCEPTS BETWEEN CONSUMERS AND MANUFACTURERS
  • EFECTOS DEL TRATAMIENTO TERMICO Y EL ALMACENAMIENTO SOBRE LA CONCENTRACION DE ACTIVIDAD VITAMINA C EN ZUMOS D EMANDARINA
  • EFFECT OF PACKAGING MATERIALS ON COLOR, VITAMIN C AND SENSORY QUALITY OF REFRIGERATED MANDARIN JUICE
  • Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden
  • Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina
  • Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries
  • Effects of farming practices on the quality of ultrafrozen mandarin juice
  • Effects of Mandarin Cultivar on Quality of Mandarin Juice
  • EFFECTS OF ORGANIC FARMING ON MINERAL CONTENT AND AROMA COMPOSITION OF CLEMENULES MANDARIN JUICE
  • EFFECTS OF PRESERVATION LIQUID ON VITAMIN C, INSTRUMENTAL COLOR, CAROTENOIDS AND SENSORY QUALITY OF CANNED SATSUMA MANDARIN
  • Effects of ß-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
  • EVOLUTION IN MANDARIN JUICE COLOR PROCESSED UNDER TWO DIFFERENT CARTON COMMERCIAL ASEPTIC BRICKS
  • FIBER CONTENT IN THE ENDIBLE PORTION OF EIGHT MANDARIN CULTIVARS
  • Handbook of Functional Beverages and Human Health
  • INFLUENCE OF AGRICULTURAL PRACTICES ON THE QUALITY OF SWEET PEPPER FRUITS AS AFFECTED BY THE MATURITY STAGE
  • Kinetic Study of the Activation of Banana Juice Enzymatic Browning by the Addition of Maltosyl-¿-cyclodextrin
  • LA SEGURIDAD Y CALIDAD DE LOS ALIMENTOS
  • LIBRO DE COMUNICACIONES DEL V CONGRESO DE CIENCIAS Y TECNOLOGIA DE LOS ALIMENTOS
  • LIBRO DE COMUNICACIONES: IV CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • LIBRO DE COMUNICACIONES: V CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • Limonene, linalool, á-terpineol, and terpinen-4-ol as quality control parameters in mandarin
  • NUEVOS ALIMENTOS PARA EL SIGLO XXI
  • OPTIMIZACION DE LA COMPOSICION DE ZUMOS TROPICALES PARA EL MERCADO ESPAÑOL
  • Optimization of tropical juice composition for the Spanish market
  • OPTIMIZATION OF TROPICAL JUICE COMPOSITION FOR THE SPANISH MARKET
  • Polyphenol Oxidase from Dominga Table Grape
  • QUALITY OF CANNED SATSUMA MANDARIN AS AFFECTED BY PRESERVATION LIQUID
  • Quality of organic mandarin juice, CV. Clemepons
  • Reaction"s mechanism of fresh apple juice enzymatic browning in the presence of maltosyl b-cyclodextrin
  • Reactions' mechanism of fresh apple juice enzymatic browning in the presence of maltosil-beta-cyclodextrin
  • Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis Vinifera L. by Principal Component Analysis. Influence on enzymatic browning.
  • Study of the effect of ripening stages and climatic conditions on the physicochemical on sensorial parameters of two varieties of Vitis Vinifera L. by principal component analysis. Influence on enzymatic browning.
  • Use of Natural and Modified Cyclodextrins as Inhibiting Agents of Peach Juice Enzymatic Browning
  • Volatile Odour Components and Sensory Quality of Fresh and Processed Mandarin Juices
  • XVIII REUNION DE LA SOCIEDAD ESPAÑOLA DE FISIOLOGIA VEGETAL. X CONGRESO HISPANO LUSO DE FISIOLOGIA VEGETAL

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