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List of works by Eduardo Puértolas

A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine.

scientific article published on November 2009

An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications

Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.

scientific article published on 18 March 2011

Defining treatment conditions for pulsed electric field pasteurization of apple juice.

scientific article published on 4 August 2011

Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

article

Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization

article published in 2016

Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields

article by Noelia López et al published December 2009 in Lebensmittel-Wissenschaft & Technologie

High pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze-driven weight losses with minimal quality changes

scientific article published on 19 October 2020

Improving mass transfer to soften tissues by pulsed electric fields: fundamentals and applications.

scientific article

Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH.

scientific article published on 25 January 2010

Olive oil pilot-production assisted by pulsed electric field: impact on extraction yield, chemical parameters and sensory properties.

scientific article published on 11 July 2014

Potential applications of PEF to improve red wine quality

article by Eduardo Puértolas et al published May 2010 in Trends in Food Science and Technology

Pulsed electric fields inactivation of wine spoilage yeast and bacteria.

scientific article published on 13 January 2009

Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

scientific article published on 29 September 2012

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