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Publications by H. Briongos
Effect of High Pressure Carbon Dioxide Processing on Pectin Methylesterase Activity and Other Orange Juice Properties
LWT - Food Science and Technology
Food Science
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Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing
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Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice
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Effect of Pectin Methylesterase Gene Expression on Pea Root Development
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Effect of Oviposition by Bactrocera Dorsalis on the Antioxidant Activity of Orange Juice
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High-Pressure Polymeric Phases of Carbon Dioxide
Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
Characterization and Transcript Profiling of the Pectin Methylesterase (PME) and Pectin Methylesterase Inhibitor (PMEI) Gene Families in Flax (Linum Usitatissimum)
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The Effect of Carbon Dioxide Pressure on a Bacterial Decarboxylase System
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