Publikationen (18) Publikationen von Kharla Andreina Segovia Bravo

2024

  1. Predicting the suitable fertilizer for crop based on soil and environmental factors using various feature selection techniques with classifiers

    Expert Systems, Vol. 41, Núm. 6

2023

  1. Applicability domains of neural networks for toxicity prediction

    AIMS Mathematics, Vol. 8, Núm. 11, pp. 27858-27900

2022

  1. Review: Presence, distribution and current pesticides used in Spanish agricultural practices

    Science of the Total Environment, Vol. 845

2015

  1. Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice

    Innovative Food Science and Emerging Technologies, Vol. 30, pp. 170-176

2012

  1. Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments

    Journal of Food Science, Vol. 77, Núm. 5

  2. Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods

    Journal of Food Science, Vol. 77, Núm. 1

  3. Hyperbaric storage at room temperature for food preservation: A study in strawberry juice

    Innovative Food Science and Emerging Technologies, Vol. 15, pp. 14-22

2011

  1. Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): Development of treatments to mitigate browning

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 10, pp. 5456-5464

2010

  1. Treatments to inhibit the browning reactions in model solutions of olive fruit extracts

    Food Chemistry, Vol. 123, Núm. 3, pp. 741-746

2009

  1. Browning reactions in olives: Mechanism and polyphenols involved

    Food Chemistry, Vol. 114, Núm. 4, pp. 1380-1385

  2. Instability profile of fresh packed "seasoned" Manzanilla-Aloreña table olives

    LWT, Vol. 42, Núm. 10, pp. 1629-1639

  3. Mechanism and polyphenols involved in the browning reaction of olives

    Czech Journal of Food Sciences

2008

  1. Characterization of Polyphenoloxidase from the Manzanilla Cultivar (<i>Olea europaea pomiformis</i>) and Prevention of Browning Reactions in Bruised Olive Fruits

    PROCEEDINGS OF THE 2008 JOINT CENTRAL EUROPEAN CONGRESS, VOL 1

  2. Characterization of polyphenoloxidase from the manzanilla cultivar (olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits

    Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

  3. Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 463-472

2007

  1. Characterization of polyphenol oxidase from the manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 16, pp. 6515-6520

  2. Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives

    Journal of Food Science, Vol. 72, Núm. 4

  3. Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth

    International Journal of Food Microbiology, Vol. 114, Núm. 1, pp. 60-68