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Aznar Samper Arantxa

University Name

Spain

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Research Interests

Food Science

50%

Microbiology

20%

Food Preservation

30%

Fermentation Science

20%

Polyphenol

20%

Aroma Chemistry

20%

Food Quality

20%

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Articles7

Revalorization of Melon by-Product to Obtain a Novel Sparkling Fruity-Based Wine

Article Link

Year:

2023

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

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Year:

2022

Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

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Year:

2022

Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditions

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Year:

2022

Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

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Year:

2022

Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

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Year:

2021

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Article Link

Year:

2021

Collaborators2

Jose A. Egea

SPAIN

Pablo S. Fernandez

Full Time Professor

Universidad Politécnica de Cartagena

SPAIN

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