Alejandro Rivas

Antioxidant Properties and Antibacterial Effects of Eucalyptus camaldulensis Ethanolic Leaf Extract on Biofilm Formation, Motility, Hemolysin Production, and Cell Membrane of the Foodborne Pathogen Listeria monocytogenes

Advances in ultrasound assisted extraction of bioactive compounds from cash crops – A review

Neighborhood context and immigrant young children’s development.

Applications of ultrasound in food technology: Processing, preservation and extraction

Delayed methotrexate excretion in infants and young children with primary central nervous system tumors and postoperative fluid collections

An integrative risk and resilience model for understanding the adaptation of immigrant-origin children and youth.

Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice

Kinetic Study of Anthocyanins, Vitamin C, and Antioxidant Capacity in Strawberry Juices Treated by High-Intensity Pulsed Electric Fields

Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields

Bacterial Biofilm and its Role in the Pathogenesis of Disease

Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Surface modification of inorganic nanoparticles for development of organic–inorganic nanocomposites—A review

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Updates and Knowledge Gaps in Cholesteatoma Research

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts

Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma

Preventing and Managing Toxicities of High-Dose Methotrexate

Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

Stevia rebaudiana Bertoni effect on the hemolytic potential of Listeria monocytogenes

The Adaptation of Migrant Children

Evolving Considerations in the Surgical Management of Cholesteatoma in the Only Hearing Ear

Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters

Hydrocephalus after posterior fossa operations.

Effect of temperature and substrate on Pef inactivation of Lactobacillus plantarum in an orange juice–milk beverage

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage