Perfil (CV) del personal docente investigador

Raso Pueyo, Javier
Departamento: Departamento de Producción Animal y Ciencia de los Alimentos
Área: Tecnología de Alimentos
Centro: Facultad de Veterinaria

Research Institute: INSTITUTO AGROALIMENTARIO DE ARAGÓN (IA2)
Grupo: A03_23R: Nuevas Tecnologías de Procesado de los Alimentos

Tramos de investigación
  • CNEAI research evaluation. 01/01/22
  • CNEAI knowledge transfer evaluation. 01/01/19
  • CNEAI research evaluation. 01/01/16
  • CNEAI research evaluation. 01/01/10
  • CNEAI research evaluation. 01/01/04
  • CNEAI research evaluation. 01/01/01
Categoría profesional: Cated. Universidad
Correo electrónico: jraso@unizar.es
ORCID: 0000-0003-3957-9091

Titulaciones universitarias
  • Veterinaria. Universidad de Zaragoza. 1991

Doctorados
  • Veterinaria. Universidad de Zaragoza. 1995

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Artículos

  • Delso, Carlota; Berzosa, Alejandro; Sanz, Jorge; Álvarez, Ignacio; Raso, Javier. Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. FOODS. 2023. DOI: 10.3390/foods12020278

  • Abad, Vanesa; Alejandre, Marta; Hernández-Fernández, Elena; Raso, Javier; Cebrián, Guillermo; Álvarez-Lanzarote, Ignacio. Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat. FOODS. 2023. DOI: 10.3390/foods12020264

  • Delso, Carlota; Berzosa, Alejandro; Sanz, Jorge; Álvarez, Ignacio; Raso, Javier. Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine. FRONTIERS IN FOOD SCIENCE AND TECHNOLOGY. 2023. DOI: 10.3389/frfst.2023.1209452

  • Delso, Carlota; Berzosa, Alejandro; Sanz, Jorge; Álvarez, Ignacio; Raso, Javier. Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine. FOOD RESEARCH INTERNATIONAL. 2023. DOI: 10.1016/j.foodres.2023.112525

  • Astráin-Redín, Leire; Raso, Javier; Álvarez, Ignacio; Kirkhus, Bente; Meisland, Ane; Borge, Grethe Iren A.; Cebrián, Guillermo. New pulsed electric fields approach to improve the blanching of carrots. LWT-FOOD SCIENCE AND TECHNOLOGY. 2023. DOI: 10.1016/j.lwt.2023.115468

  • Artigas-Hernández, Diego; Berzosa, Alejandro; Aguilar-Machado, Diederich; Raso, Javier; Artal, Manuela. Using eutectic solvents for extracting astaxanthin from dry biomass of Xanthophyllomyces dendrorhous pretreated by pulsed electric fields. SEPARATION AND PURIFICATION TECHNOLOGY. 2023. DOI: 10.1016/j.seppur.2023.124496

  • Delso, Carlota; Ospina, Sebastián; Berzosa, Alejandro; Raso, Javier; Álvarez-Lanzarote, Ignacio. Defining winery processing conditions for the decontamination of must and wine spoilage microbiota by Pulsed Electric Fields (PEF). INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023. DOI: 10.1016/j.ifset.2023.103478

  • Berzosa, Alejandro; Delso, Carlota; Sanz, Jorge; Sánchez-Gimeno, Cristina; Raso, Javier. Sequential extraction of compounds of interest from yeast biomass assisted by pulsed electric fields. FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY. 2023. DOI: 10.3389/fbioe.2023.1197710

  • Martínez, J.M.; Abad, V.; Quílez, J.; Raso, J.; Cebrián, G.; Álvarez-Lanzarote, I. Pulsed Electric Fields (PEF) applications in the inactivation of parasites in food. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023. DOI: 10.1016/j.tifs.2023.06.030

  • Astrain-Redin, L.; Moya, J.; Alejandre, M.; Beitia, E.; Raso, J.; Calvo, B.; Cebrian, G.; Alvarez, I. Improving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products. LWT-FOOD SCIENCE AND TECHNOLOGY. 2022. DOI: 10.1016/j.lwt.2021.112709

  • Guerrero-Ochoa, Patricia; Ibáñez-Pérez, Raquel; Berbegal-Pinilla, Germán; Aguilar, Diederich; Marzo, Isabel; Corzana, Francisco; Minjárez-Sáenz, Martha; Macías-León, Javier; Conde, Blanca; Raso, Javier; Hurtado-Guerrero, Ramón; Anel, Alberto. Preclinical Studies of Granulysin-Based Anti-MUC1-Tn Immunotoxins as a New Antitumoral Treatment. BIOMEDICINES. 2022. DOI: 10.3390/biomedicines10061223

  • Calmarza-Chueca, Fernando; Sánchez-Gimeno, Ana Cristina; Raso-Pueyo, Javier; Arbones-Mainar, José Miguel; Caverni-Muñoz, Alberto; Sanz-Arque, Alejandro; Sanz-Paris, Alejandro. Rheological properties and stability of thickeners for clinical use. NUTRIENTS. 2022. DOI: 10.3390/nu14173455

  • Delso, Carlota; Silve, Aude; Wüstner, Rüdiger; Nazarova, Natalja; Álvarez, Ignacio; Raso, Javier; Frey, Wolfgang. Post-incubation pH Impacts the Lipid Extraction Assisted by Pulsed Electric Fields from Wet Biomass of "Auxenochlorella protothecoides". ACS SUSTAINABLE CHEMISTRY AND ENGINEERING. 2022. DOI: 10.1021/acssuschemeng.2c04016

  • Martínez-Beamonte, Roberto; Ripalda, Marina; Herrero-Continente, Tania; Barranquero, Cristina; Dávalos, Alberto; López de las Hazas, María Carmen; Álvarez-Lanzarote, Ignacio; Sánchez-Gimeno, Ana Cristina; Raso, Javier; Arnal, Carmen; Surra, Joaquín C.; Osada, Jesús; Navarro, María A. Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties. FRONTIERS IN NUTRITION. 2022. DOI: 10.3389/fnut.2022.1065543

  • Delso, C.; Berzosa, A.; Sanz, J.; Álvarez, I.; Raso, J. Two-step PEF processing for enhancing the polyphenol concentration and decontaminating a red grape juice. FOODS. 2022. DOI: 10.3390/foods11040621

  • Astráin-Redín, L.; Abad, J.; Rieder, A.; Kirkhus, B.; Raso, J.; Cebrián, G.; Álvarez, I. Direct contact ultrasound assisted freezing of chicken breast samples. ULTRASONICS SONOCHEMISTRY. 2021. DOI: 10.1016/j.ultsonch.2020.105319

  • Astráin-Redín, Leire; Alejandre, Marta; Raso, Javier; Cebrián, Guillermo; Álvarez, Ignacio. Direct Contact Ultrasound in Food Processing: Impact on Food Quality. FRONTIERS IN NUTRITION. 2021. DOI: 10.3389/fnut.2021.633070

  • Vaquero, C.; Loira, I.; Raso, J.; Álvarez, I.; Delso, C.; Morata, M. Pulsed electric fields to improve the use of non-saccharomyces starters in red wines. FOODS. 2021. DOI: 10.3390/foods10071472

  • Aguilar-Machado D.; Delso C.; Martínez J.M.; Morales-Oyervides L.; Sánchez-Gimeno A.C.; Raso J.; Montañez J. Manosonication-assisted extraction of trans-astaxanthin from Xanthophyllomyces dendrorhous: A green and organic solvent-free methodology. FOOD AND BIOPRODUCTS PROCESSING. 2021. DOI: 10.1016/j.fbp.2021.07.004

  • Antunes-Rohling, A.; Astráin-Redín, L.; Calanche-Morales, J.B.; Marquina, P.; Beltrán, J.A.; Raso, J.; Cebrián, G.; Álvarez, I. Eco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound. FOOD CONTROL. 2021. DOI: 10.1016/j.foodcont.2020.107606

  • Martínez, Juan M.; Delso, Carlota; Aguilar, Diederich E.; Álvarez, Ignacio; Raso, Javier. Organic-solvent-free extraction of carotenoids from yeast Rhodotorula glutinis by application of ultrasound under pressure. ULTRASONICS SONOCHEMISTRY. 2020. DOI: 10.1016/j.ultsonch.2019.104833

  • Maza, Marcos A.; Delso, Carlota; Álvarez, Ignacio; Raso, Javier; Martínez, Juan M. Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc red wine. LWT-FOOD SCIENCE AND TECHNOLOGY. 2020. DOI: 10.1016/j.lwt.2019.108788

  • Maza, M. A.; Martínez, J. M.; Delso, C.; Camargo, A.; Raso, J.; Álvarez, I. PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2020. DOI: 10.1016/j.ifset.2020.102303

  • Martínez, J.M.; Schottroff, F.; Haas, K.; Fauster, T.; Sajfrtová, M.; Álvarez, I.; Raso, J.; Jaeger, H. Evaluation of pulsed electric fields technology for the improvement of subsequent carotenoid extraction from dried Rhodotorula glutinis yeast. FOOD CHEMISTRY. 2020. DOI: 10.1016/j.foodchem.2020.126824

  • Martínez, Juan M.; Delso, Carlota; Álvarez, Ignacio; Raso, Javier. Pulsed electric field-assisted extraction of valuable compounds from microorganisms. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2020. DOI: 10.1111/1541-4337.12512

  • Delso, Carlota; Martínez, Juan Manuel; Cebrián, Guillermo; Álvarez, Ignacio; Raso, Javier. Understanding the occurrence of tailing in survival curves of Salmonella Typhimurium treated by pulsed electric fields. BIOELECTROCHEMISTRY. 2020. DOI: 10.1016/j.bioelechem.2020.107580

  • Maza, Marcos A.; Martínez, Juan Manuel; Cebrián, Guillermo; Sánchez-Gimeno, Ana Cristina; Camargo, Alejandra; Álvarez, Ignacio; Raso, Javier. Evolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels. FOODS. 2020. DOI: 10.3390/foods9050542

  • Aguilar-Machado, Diederich; Delso, Carlota; Martinez, Juan Manuel; Morales-Oyervides, Lourdes; Montañez, Julio; Raso, Javier. Enzymatic Processes Triggered by PEF for Astaxanthin Extraction From Xanthophyllomyces dendrorhous. FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY. 2020. DOI: 10.3389/fbioe.2020.00857

  • Maza, M.A.; Pereira, C.; Martínez, J.M.; Camargo, A.; Álvarez, I.; Raso, J. PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2020. DOI: 10.1016/j.ifset.2020.102375

  • Morata, Antonio; Bañuelos, María Antonia; Loira, Iris; Raso, Javier; Álvarez, Ignacio; Garcíadeblas, Blanca; González, Carmen; Suárez-Lepe, José Antonio. Grape must processed by pulsed electric fields: effect on the inoculation and development of non-saccharomyces yeasts. FOOD AND BIOPROCESS TECHNOLOGY. 2020. DOI: 10.1007/s11947-020-02458-1

  • Guerrero-Ochoa, Patricia; Aguilar-Machado, D.; Ibáñez-Pérez, Raquel; Macías-León, Javier; Hurtado-Guerrero, Ramón; Raso, Javier; Anel, Alberto. Production of a granulysin-based, tn-targeted cytolytic immunotoxin using pulsed electric field technology. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES. 2020. DOI: 10.3390/ijms21176165

  • Martínez, J.M.; Delso, C.; Álvarez, I.; Raso, J. Pulsed electric field permeabilization and extraction of phycoerythrin from Porphyridium cruentum. ALGAL RESEARCH. 2019. DOI: 10.1016/j.algal.2018.11.005

  • Condón-Abanto, S.; Raso, J.; Arroyo, C.; Lyng, J.; Álvarez, I. Correction to: Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments (Food and Bioprocess Technology, (2018), 10.1007/s11947-018-2222-2). FOOD AND BIOPROCESS TECHNOLOGY. 2019. DOI: 10.1007/s11947-019-2241-7

  • Martinez, Juan Manuel; Gojkovic, Zivan; Ferro, Lorenza; Maza, Marcos; Alvarez, Ignacio; Raso, Javier; Funk, Christiane. Use of pulsed electric field permeabilization to extract astaxanthin from the Nordic microalga Haematococcus pluvialis. BIORESOURCE TECHNOLOGY. 2019. DOI: 10.1016/j.biortech.2019.121694

  • Antunes-Rohling, Adriana; Artaiz, Ángela; Calero, Silvia; Halaihel, Nabil; Guillén, Silvia; Raso, Javier; Álvarez, Ignacio; Cebrián, Guillermo. Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures. FOOD RESEARCH INTERNATIONAL. 2019. DOI: 10.1016/j.foodres.2019.05.018

  • Antunes-Rohling, A.; Calero, S.; Halaihel, N.; Marquina, P.; Raso, J.; Calanche, J.; Beltrán, J.A.; Álvarez, I.; Cebrián, G. Characterization of the spoilage microbiota of hake fillets packaged under a modified atmosphere (MAP) rich in CO2 (50% CO2/50% N2) and stored at different temperatures. FOODS. 2019. DOI: 10.3390/foods8100489

  • Antunes-Rohling, Adriana; Artaiz, Ángela; Calero, Sivia; Halaihel, Nabil; Guillén, Silvia; Raso, Javier; Álvarez, Ignacio; Cebrián, Guillermo. Dataset on the use of the Ratkowsky model for describing the influence of storage temperature on microbial growth in hake fillets (Merluccius merluccius) stored under MAP. DATA IN BRIEF. 2019. DOI: 10.1016/j.dib.2019.104743

  • Maza, Marcos Andrés; Martínez Juan Manuel; Hernández-Orte, Purificación; Cebrián, Guillermo; Sánchez-Gimeno, Ana Cristina; Álvarez, Ignacio; Raso, Javier. Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine. FOOD AND BIOPRODUCTS PROCESSING. 2019. DOI: 10.1016/j.fbp.2019.06.005

  • Maza, M.; Alvarez, I.; Raso, J. Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking. BEVERAGES (BASEL). 2019. DOI: 10.3390/beverages5030047

  • Astráin-Redín, Leire; Raso, Javier; Cebrián, Guillermo; Álvarez, Ignacio. Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages. SCIENTIFIC REPORTS (NATURE PUBLISHING GROUP). 2019. DOI: 10.1038/s41598-019-52464-3

  • Redondo, D.; Venturini, M.E.; Luengo, E.; Raso, J.; Arias, E. Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2018. DOI: 10.1016/j.ifset.2017.12.004

  • Aguilar, D.; Morales-Oyervides, L.; Contreras-Esquivel, J.C.; Méndez-Zavala, A.; Raso, J.; Montañez, J. Effect of ozone processing conditions on stability of fungal pigments. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2018. DOI: 10.1016/j.ifset.2017.11.002

  • Martínez, J.M.; Delso, C.; Aguilar, D.; Cebrián, G.; Álvarez, I.; Raso, J. Factors influencing autolysis of Saccharomyces cerevisiae cells induced by pulsed electric fields. FOOD MICROBIOLOGY. 2018. DOI: 10.1016/j.fm.2017.12.008

  • Abenoza, M.; Raso, J.; Oria, R.; Sánchez-Gimeno, A.C. Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2018. DOI: 10.1177/1082013218795803

  • Condón-Abantoa, S.; Pedrós-Garrido, S; Cebrián, G.; Raso, J.; Condón, S.; Lyng, J.G.; Álvarez, I. Crab-meat-isolated psychrophilic spore forming bacteria inactivation by electron beam ionizing radiation. FOOD MICROBIOLOGY. 2018. DOI: 10.1016/j.fm.2018.06.007

  • Martínez, J.M.; Delso, C.; Angulo, J.; Álvarez, I.; Raso, J. Pulsed electric field-assisted extraction of carotenoids from fresh biomass of Rhodotorula glutinis. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2018. DOI: 10.1016/j.ifset.2018.04.012

  • Antunes-Rohling, A.; Ciudad-Hidalgo, S.; Mir-Bel, J.; Raso, J.; Cebrian, G.; Alvarez, I. Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2018. DOI: 10.1016/j.ifset.2018.08.010

  • Condón-Abanto, S.; Raso, J.; Arroyo, C.; Lyng, J.; Álvarez, I. Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments. FOOD AND BIOPROCESS TECHNOLOGY. 2018. DOI: 10.1007/s11947-018-2222-2

  • Condón-Abanto, S.; Raso, J.; Arroyo, C.; Lyng, J.G.; Condón, S.; Álvarez, I. Evaluation of the potential of ultrasound technology combined with mild temperatures to reduce cadmium content of edible crab (Cancer pagurus). ULTRASONICS SONOCHEMISTRY. 2018. DOI: 10.1016/j.ultsonch.2018.07.019

  • Martínez, J.M.; Delso, C.; Maza, M.A.; Álvarez, I.; Raso, J. Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine. FOOD RESEARCH INTERNATIONAL. 2018. DOI: 10.1016/j.foodres.2018.09.013

  • Saldaña, Guillermo; Cebrián, Guillermo; Abenoza, María; Sánchez-Gimeno, Cristina; Alvarez, Ignacio; Raso, Javier. Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2017. DOI: 10.1016/j.ifset.2016.12.008

  • Peiró, S.; Luengo, E.; Segovia, F.; Raso, J.; Almajano, M.P. Improving Polyphenol Extraction from Lemon Residues by Pulsed Electric Fields. WASTE AND BIOMASS VALORIZATION. 2017. DOI: 10.1007/s12649-017-0116-6

  • Martínez, J.M.; Luengo, E.; Saldaña, G.; Álvarez, I.; Raso, J. C-phycocyanin extraction assisted by pulsed electric field from Artrosphira platensis. FOOD RESEARCH INTERNATIONAL. 2017. DOI: 10.1016/j.foodres.2016.09.029

  • Aguilar-Machado, D.; Morales-Oyervides, L.; Contreras-Esquivel, J.C.; Aguilar, C.; Méndez-Zavala, A.; Raso, J.; Montañez, J. Effect of ohmic heating processing conditions on color stability of fungal pigments. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2017. DOI: 10.1177/1082013216689514

  • Raso, J. Fundamental and applied aspects of pulsed electric fields for microbial inactivation. IFMBE PROCEEDINGS. 2016. DOI: 10.1007/978-981-287-817-5_3

  • Luengo, E.; Martinez, J. M.; Álvarez, I.; Raso, J. Comparison of the efficacy of pulsed electric fields treatments in the millisecond and microsecond range for the extraction of betanine from red beetroot. IFMBE PROCEEDINGS. 2016. DOI: 10.1007/978-981-287-817-5_82

  • Meglic, S. H.; Levicnik, E.; Luengo, E.; Raso, J.; Miklavcic, D. The effect of temperature on protein extraction by electroporation and on bacterial viability. IFMBE PROCEEDINGS. 2016. DOI: 10.1007/978-981-287-817-5_39

  • Raso, J.; Frey, W.; Ferrari, G.; Pataro, G.; Knorr, D.; Teissie, J.; Miklavcic, D. Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2016. DOI: 10.1016/j.ifset.2016.08.003

  • Haberl-Meglic, S.;Levicnik, E.;Luengo, E.;Raso, J.;Miklavcic, D. The effect of temperature and bacterial growth phase on protein extraction by means of electroporation. BIOELECTROCHEMISTRY. 2016. DOI: 10.1016/j.bioelechem.2016.08.002

  • Condón-Abanto,S.;Condón,S.;Raso,J.;Lyng,J. G.;Álvarez,I. Inactivation of Salmonella typhimurium and Lactobacillus plantarum by UV-C light in flour powder. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2016. DOI: 10.1016/j.ifset.2016.03.008

  • Luengo, E.; Martínez, J. M.; Álvarez, I.; Raso, J. Effects of millisecond and microsecond pulsed electric fields on red beet cell disintegration and extraction of betanines. INDUSTRIAL CROPS AND PRODUCTS. 2016. DOI: 10.1016/j.indcrop.2016.01.016

  • Martínez, Juan M.; Cebrián, Guillermo; Álvarez, Ignacio; Raso, Javier. Release of mannoproteins during Saccharomyces cerevisiae autolysis induced by pulsed electric field. FRONTIERS IN MICROBIOLOGY. 2016. DOI: 10.3389/fmicb.2016.01435

  • Luengo, E.; Martínez, J.M.; Bordetas, A.; Álvarez, I.; Raso, J. Influence of the treatment medium temperature on lutein extraction assisted by pulsed electric fields from Chlorella vulgaris. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2015. DOI: 10.1016/j.ifset.2015.02.012

  • Gouma, M.; Gayán, E.; Raso, J.; Condón, S.; Álvarez, I. Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice. FRONTIERS IN MICROBIOLOGY. 2015. DOI: 10.3389/fmicb.2015.00501

  • Barba, F. J.; Parniakov, O.; Pereira, S. A.; Wiktor, A.; Grimi, N.; Boussetta, N.; Saraiva, J. A.; Raso, J.; Martin-Belloso, O.; Witrowa-Rajchert, D.; Lebovka, N.; Vorobiev, E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. FOOD RESEARCH INTERNATIONAL. 2015. DOI: 10.1016/j.foodres.2015.09.015

  • Segovia, Francisco J.; Luengo, Elisa; Corral-Pérez, Juan J.; Raso, Javier; Almajano, María Pilar. Improvements in the aqueous extraction of polyphenols from borage (Borago officinalis L.) leaves by pulsed electric fields: Pulsed electric fields (PEF) applications. INDUSTRIAL CROPS AND PRODUCTS. 2015. DOI: 10.1016/j.indcrop.2014.11.010

  • Gouma, M.; Gayán, E.; Raso, J.; Condón, S.; Álvarez, I. UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth. BIOMED RESEARCH INTERNATIONAL. 2015. DOI: 10.1155/2015/436030

  • Luengo, E.; Martínez, J.M.; Coustets, M.; Álvarez, I.; Teissié, J.; Rols, M.-P; Raso, J. A comparative study on the effects of millisecond- and microsecond-pulsed electric field treatments on the permeabilization and extraction of pigments from chlorella vulgaris. JOURNAL OF MEMBRANE BIOLOGY. 2015. DOI: 10.1007/s00232-015-9796-7

  • Gouma, María; Gayán, Elisa; Raso, Javier; Condón, Santiago; Álvarez, Ignacio. Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2015. DOI: 10.1016/j.ifset.2015.09.008

  • Saldaña, G.; Álvarez, I.; Condón, S.; Raso, J. Microbiological aspects related to the feasibility of PEF technology for food pasteurization. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2014. DOI: 10.1080/10408398.2011.638995

  • Luengo, E.; Franco, E.; Ballesteros, F.; Álvarez, I.; Raso, J. Winery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes. FOOD AND BIOPROCESS TECHNOLOGY. 2014. DOI: 10.1007/s11947-013-1209-2

  • Luengo, Elisa; Álvarez, Ignacio; Raso, Javier. Improving Carotenoid Extraction from Tomato Waste by Pulsed Electric Fields. FRONTIERS IN NUTRITION. 2014. DOI: 10.3389/fnut.2014.00012

  • Luengo, Elisa; Condón-Abanto, Santiago; Álvarez, Ignacio; Raso, Javier. Effect of Pulsed Electric Field Treatments on Permeabilization and Extraction of Pigments from Chlorella vulgaris. JOURNAL OF MEMBRANE BIOLOGY. 2014. DOI: 10.1007/s00232-014-9688-2

  • Luengo, E.; Condón-Abanto, S.; Condón, S.; Álvarez, I.; Raso, J. Improving the extraction of carotenoids from tomato waste by application of ultrasound under pressure. SEPARATION AND PURIFICATION TECHNOLOGY. 2014. DOI: 10.1016/j.seppur.2014.09.008

  • Puértolas, E.;Álvarez, I.;Raso, J.;Martínez de Marañón, I. Aplicación industrial de los pulsos eléctricos de alto voltaje para la pasteurización de alimentos: revisión de su viabilidad técnica y comercial. CYTA-JOURNAL OF FOOD. 2013. DOI: 10.1080/19476337.2012.693542

  • Monfort, S.;Sagarzazu, N.;Condón, S.;Raso, J.;Álvarez, I. Liquid Whole Egg Ultrapasteurization by Combination of PEF, Heat, and Additives. FOOD AND BIOPROCESS TECHNOLOGY. 2013. DOI: 10.1007/s11947-012-0918-2

  • Luengo, E.; Alvarez, I.; Raso, J. Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2013. DOI: 10.1016/j.ifset.2012.10.005

  • Puertolas, E.; Cregenzan, O.; Luengo, E.; Alvarez, I.; Raso, J. Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. FOOD CHEMISTRY. 2013. DOI: 10.1016/j.foodchem.2012.09.080

  • Meneses, N.; Saldaña, G.; Jaeger, H.; Raso, J.; Álvarez, I.; Cebrián, G.; Knorr, D. Modelling of polyphenoloxidase inactivation by pulsed electric fields considering coupled effects of temperature and electric field. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2013. DOI: 10.1016/j.ifset.2012.12.009

  • Abenoza, M; Benito, M; Saldaña, G; Alvarez, I; Raso, J; Sánchez-Gimeno, Ac. Effects of pulsed electric fields on yield extraction and quality of olive oil. FOOD AND BIOPROCESS TECHNOLOGY. 2012. DOI: 10.1007/s11947-012-0817-6

  • Gayán, E.; Serrano, M. J.; Raso, J.; Álvarez, I.; Condón, S. Inactivation of Salmonella enterica by UV-C light Alone and in combination with mild temperatures. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2012. DOI: 10.1128/AEM.02010-12

  • Luengo, Elisa; Puértolas, E. ; López, N. ; Álvarez, I. ; Raso, J. Potential applications of pulsed electric fields in wineries. STEWART POSTHARVEST REVIEW. 2012. DOI: 10.2212/spr.2012.2.2

  • Monfort, S.; Mañas, P.; Condón, S.; Raso, R.; Álvarez, I. Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate. FOOD RESEARCH INTERNATIONAL. 2012. DOI: 10.1016/j.foodres.2012.04.015

  • Puértolas, E.; Luengo, E.; Álvarez, I.; Raso, J. Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2012

  • Saldaña,G.;Monfort,S.;Condón,S.;Raso,J.;Álvarez,I. Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields. FOOD RESEARCH INTERNATIONAL. 2012. DOI: 10.1016/j.foodres.2011.03.059

  • Monfort,S.; Saldaña,G.; Condón,S.; Raso,J.; Álvarez,I. Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives. FOOD MICROBIOLOGY. 2012. DOI: 10.1016/j.fm.2012.01.004

  • Monfort,S.; Sagarzazu,N.; Gayán,E.; Raso,J.; Álvarez,I. Heat resistance of Listeria species to liquid whole egg ultrapasteurization treatment. JOURNAL OF FOOD ENGINEERING. 2012. DOI: 10.1016/j.jfoodeng.2012.02.014

  • Monfort,S.;Ramos,S.;Meneses,N.;Knorr,D.;Raso,J.;Álvarez,I. Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2012. DOI: 10.1016/j.ifset.2012.01.004

  • Cebrián,G.;Raso,J.;Condón,S.;Mañas,P. Acquisition of pulsed electric fields resistance in Staphylococcus aureus after exposure to heat and alkaline shocks. FOOD CONTROL. 2012. DOI: 10.1016/j.foodcont.2011.10.048

  • Puértolas, E.; Luengo, E.; Álvarez, I.; Raso, J. Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2012. DOI: 10.1146/annurev-food-022811-101208

  • Puértolas, E.; Álvarez ,I.; Raso, J. Changes in phenolic compounds of Aragón red wines during alcoholic fermentation. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2011. DOI: 10.1177/1082013210368555

  • Puértolas, E.;Saldaña, G.;Álvarez, I. ;Raso, J. Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration. FOOD CHEMISTRY. 2011. DOI: 10.1016/j.foodchem.2010.11.164

  • Monfort, S.;Gayán, E.;Condón, S.;Raso, J. ;Álvarez, I. Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°C. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2011. DOI: 10.1016/j.ijfoodmicro.2011.01.027

  • Saldaña,G.;Puértolas,E.;Monfort,S.;Raso,J.;Álvarez,I. Defining treatment conditions for pulsed electric field pasteurization of apple juice. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2011. DOI: 10.1016/j.ijfoodmicro.2011.07.033

  • Saldaña,G.;Minor-Pérez,H.;Raso,J.;Álvarez,I. Combined effect of temperature, PH, and presence of nisin on inactivation of staphylococcus aureus and listeria monocytogenes by pulsed electric fields. FOODBORNE PATHOGENS AND DISEASE. 2011. DOI: 10.1089/fpd.2010.0788

  • Monfort, S.;Gayán, E.;Saldaña, G.;Puértolas, E.;Condón, S.;Raso, J. ;Alvarez, I. Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2010. DOI: 10.1016/j.ifset.2009.11.007

  • Puértolas, E.; López, N.; Saldaña, G.; Álvarez, I.; Raso, J. Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale. JOURNAL OF FOOD ENGINEERING. 2010. DOI: 10.1016/j.jfoodeng.2009.12.017

  • Puertolas, Eduardo; Hernandez-Orte, Purificacion; Saldaña, Guillermo; Álvarez, Ignacio; Raso, Javier. Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines. FOOD RESEARCH INTERNATIONAL. 2010. DOI: 10.1016/j.foodres.2009.11.005

  • Monfort, S.;Gayan, E.;Raso, J.;Condon, S. ;Alvarez, I. Evaluation of pulsed electric fields technology for liquid whole egg pasteurization. FOOD MICROBIOLOGY. 2010. DOI: 10.1016/j.fm.2010.05.011

  • Puertolas, E.;Lopez, N.;Condon, S.;Alvarez, I. ;Raso, J. Potential applications of PEF to improve red wine quality. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2010

  • Puertolas, E.;Saldana, G.;Alvarez, I. ;Raso, J. Effect of Pulsed Electric Field Processing of Red Grapes on Wine Chromatic and Phenolic Characteristics during Aging in Oak Barrels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2010

  • Puertolas, E.;Saldana, G.;Condon, S.;Alvarez, I. ;Raso, J. Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle. FOOD CHEMISTRY. 2010

  • Saldaña, G.;Puértolas, E.;Condón, S.;Alvarez, I. ;Raso, J. Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2010

  • Saldana, G.;Puertolas, E.;Condon, S.;Alvarez, I. ;Raso, J. Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH. FOOD MICROBIOLOGY. 2010

  • Saldaña, G.;Puértolas, E.;Alvarez, I.;Meneses, N.;Knorr, D. ;Raso, J. Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions. JOURNAL OF FOOD ENGINEERING. 2010

  • López, N; Puértolas, E.; Condón, S.; Raso, J.; Álvarez Lanzarote, Ignacio. Enhancement of the extraction of betanine from red beetroot by pulsed electric fields JOURNAL OF FOOD ENGINEERING. 2009. DOI: 10.1016/j.jfoodeng.2008.06.002

  • Lopez, N.;Puertolas,E.;Hernandez-Orte,P.;Alvarez,I.;Raso,J. 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. LWT-FOOD SCIENCE AND TECHNOLOGY. 2009

  • Lopez, N.;Puertolas,E.;Condon,S.;Raso,J.;Alvarez,I. Enhancement of the Solid-Liquid Extraction of Sucrose from Sugar Beet (Beta Vulgaris) by Pulsed Electric Fields. LWT-FOOD SCIENCE AND TECHNOLOGY. 2009

  • Saldaña, G.;Puertolas,E.;Lopez,N.;Garcia,D.;Alvarez,I.;Raso,J. Comparing the PEF Resistance and Occurrence of Sublethal Injury on Different Strains of Escherichia Coli, Salmonella Typhimurium, Listeria Monocytogenes and Staphylococcus Aureus in Media of pH 4 and 7. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2009

  • Puertolas, E.;Saldaña,G.;Condon,S.;Alvarez,I.;Raso,J. A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine. JOURNAL OF FOOD SCIENCE. 2009

  • Puértolas, E.; López, N.; Condón, S.; Raso, J; Álvarez, I. Pulsed electric fields inactivation of wine spoilage yeast and bacteria. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2009

  • López, N.; Puértolas, E.; Álvarez, I. ; Raso, J. Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2008

  • Lopez, N.;Puertolas,E.;Condon,S.;Alvarez,I.;Raso,J. Application of Pulsed Electric Fields for Improving the Maceration Process during Vinification of Red Wine: Influence of Grape Variety. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2008

  • López, N.; Puértolas, E.; Álvarez, I.; Raso, J. Aplicaciones de los pulsos eléctricos de alto voltaje a la mejora de la transferencia de masa en la industria alimentaria. ALIMENTARIA. 2008

  • Ariño, A.; Herrera, M.; Langa, E.; Raso, J.; Herrera, A. Ochratoxin A in liquorice as affected by processing methods. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE. 2007. DOI: 10.1080/02652030701317277

  • Fernandez, A.;Lopez,M.;Bernardo,A.;Condon,S.;Raso,J. Modelling Thermal Inactivation of Listeria Monocytogenes in Sucrose Solutions of various Water Activities. FOOD MICROBIOLOGY. 2007

  • García, Diego; Gómez, Natalia; Mañas, Pilar; Raso, Javier; Pagán, Rafael. Pulsed electric fields cause bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigated. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2007

  • Ariño, A., Herrera, M.M Langas, E. Raso, J. ; A. Herrera. Ochratoxin A in licorice as affected by processing methods. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE. 2007

  • Virto,R.;Sanz,D.;Alvarez,I.;Condon,S.;Raso,J. Application of the Weibull model to describe inactivation of Listeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2006

  • Garcia,D.;Manas,P.;Gomez,N.;Raso,J.;Pagan,R. Biosynthetic requirements for the repair of sublethal membrane damage in Escherichia coli cells after pulsed electric fields. JOURNAL OF APPLIED MICROBIOLOGY. 2006

  • Virto, R.;Sanz, D.;Alvarez, I.;Condon;Raso, J. Inactivation Kinetics of Yersinia Enterocolitica by Citric and Lactic Acid at Different Temperatures. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2005

  • Gomez, N.;Garcia, D.;Alvarez, I.;Raso, J.;Condon, S. A model describing the kinetics of inactivation of Lactobacillus plantarum in a buffer system of different pH and in orange and apple juice. JOURNAL OF FOOD ENGINEERING. 2005

  • Hassani, M.;Alvarez, I.;Raso, J.;Condon, S.;Pagan, R. Comparing Predicting Models for Heat Inactivation of Listeria Monocytogenes and Pseudomonas Aeruginosa at Different Ph. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2005

  • Garcia, D.;Gomez, N.;Raso, J.;Pagan, R. Bacterial Resistance After Pulsed Electric Fields Depending on the Treatment Medium Ph. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2005

  • Hassani, M.;Manas, P.;Raso, J.;Condon, S.;Pagan, R. Predicting Heat Inactivation of Listeria Monocytogenes Under Nonisothermal Treatments. JOURNAL OF FOOD PROTECTION. 2005

  • Garcia, D.;Gomez, N.;Manas, P.;Condon, S.;Raso, J.;Pagan, R. Occurrence of Sublethal Injury After Pulsed Electric Fields Depending on the Micro-Organism, the Treatment Medium Ph and the Intensity of the Treatment Investigated. JOURNAL OF APPLIED MICROBIOLOGY. 2005

  • Virto, R.;Sanz, D.;Alvarez, I.;Condon, S.;Raso, J. Modeling the Effect of Initial Concentration of Escherichia Coli Suspensions on Their Inactivation by Chlorine. JOURNAL OF FOOD SAFETY. 2005

  • Gomez, N.;Garcia, D.;Alvarez, I.;Condon, S.;Raso, J. Modelling Inactivation of Listeria Monocytogenes by Pulsed Electric Fields in Media of Different Ph. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2005

  • Virto, R.;Sanz, D.;Alvarez, I.;Condon, S.;Raso, J. Comparison of the Chlorine Inactivation of Yersinia Enterocolitica in Chlorine Demand and Demand-Free Systems. JOURNAL OF FOOD PROTECTION. 2005

  • Virto, R.;Manas, P.;Alvarez, I.;Condon, S.;Raso, J. Membrane Damage and Microbial Inactivation by Chlorine in the Absence and Presence of a Chlorine-Demanding Substrate. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2005

  • Virto, R.;Sanz, D.;Alvarez, I.;Condon, S.;Raso, J. Relationship Between Inactivation Kinetics of a Listeria Monocytogenes Suspension by Chlorine and Its Chlorine Demand. JOURNAL OF APPLIED MICROBIOLOGY. 2004

  • Garcia, D.;Gomez, N.;Condon, S.;Raso, J.;Pagan, R. Pulsed Electric Fields Cause Sublethal Injury in Escherichia Coli. LETTERS IN APPLIED MICROBIOLOGY. 2003

  • Alvarez, I.;Manas, P.;Condon, S.;Raso, J. Resistance Variation of Salmonella Enterica Serovars to Pulsed Electric Fields Treatments. JOURNAL OF FOOD SCIENCE. 2003

  • Manas, P.;Pagan, R.;Raso, J.;Condon, S. Predicting Thermal Inactivation in Media of Different Ph of Salmonella Grown at Different Temperatures. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2003

  • Alvarez, I.;Pagan, R.;Condon, S.;Raso, J. The Influence of Process Parameters for the Inactivation of Listeria Monocytogenes by Pulsed Electric Fields. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2003

  • Raso, J.;Barbosa Canovas, G. V. Nonthermal Preservation of Foods Using Combined Processing Techniques. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2003

  • Alvarez, I.;Virto, R.;Raso, J.;Condon, S. Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2003

  • Alvarez, I.;Raso, J.;Sala, F. J.;Condon, S. Inactivation of Yersinia Enterocolitica by Pulsed Electric Fields. FOOD MICROBIOLOGY. 2003

  • Alvarez, I. ;Pagan, R. ;Raso, J. ;Condon, S. Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields. LETTERS IN APPLIED MICROBIOLOGY. 2002

  • Wouters, Patrick C.;Alvarez, Ignacio;Raso, Javier. Critical factors determining inactivation kinetics by pulsed electric field food processing. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2001

  • Alvarez, I.;Raso, J.;Pagán, R.;Sala, F.J. La conservación de los alimentos mediante pulsos eléctricos de alto voltaje. Aspectos biológicos. ALIMENTACIÓN, EQUIPOS Y TECNOLOGÍA. 2000

  • Manas, P.;Pagan, R.;Raso, J. Predicting Lethal Effect of Ultrasonic-Waves Under Pressure Treatments on Listeria-Monocytogenes ATCC-15313 by Power Measurements. JOURNAL OF FOOD SCIENCE. 2000

  • Pagán, R.;Virto, R.;Alvarez, I.;Raso, J. Inactivación microbiana por ultrasonidos. Aplicaciones en la conservación de los alimentos. ALIMENTACIÓN, EQUIPOS Y TECNOLOGÍA. 2000

  • Raso, J;Alvarez I;Condon S;Sala Trepat Fj. Predicting inactivation of Salmonella senftenberg by pulsed electric fields. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2000

  • Manas, P. ;Pagan, R. ;Raso, J. ;Sala, F. J;Condon, S. Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure. JOURNAL OF FOOD PROTECTION. 2000

  • Palop, A. ;Alvarez, I. ;Raso, J. ;Condon, S. Heat resistance of Alicyclobacillus acidocaldarius in water, various buffers, and orange juice. JOURNAL OF FOOD PROTECTION. 2000

  • Alvarez, I. ;Raso, J. ;Palop, A. ;Sala, F. J. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2000

  • Pagan, R.;Mañas, P.;Raso, J.;Condon, S. Bacterial resistance to ultrasonic waves under pressure at nonlethal (manosonication) and lethal (manothermosonication) temperatures. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 1999

  • Raso, J.;Mañas, P.;Pagan, R.;Sala, F. J. Influence of different factors on the output power transferred into medium by ultrasound. ULTRASONICS SONOCHEMISTRY. 1999

  • Palop, A.;Raso, J.;Pagan, R.;Condon, S.;Sala, F. J. Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 1999

  • Pagan, R.;Manas, P.;Raso, J.;Trepat, F. J. Heat resistance of Yersinia enterocolitica grown at different temperatures and heated in different media. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 1999

  • Raso, J.;Palop, A.;Pagan, R.;Condon, S. Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment. JOURNAL OF APPLIED MICROBIOLOGY. 1998

  • Raso, J.;Pagan, R.;Condon, S.;Sala, F. J. Influence of temperature and pressure on the lethality of ultrasound. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 1998

  • Palop, A.;Marco, A.;Raso, J.;Sala, F. J.;Condon, S. Survival of heated Bacillus coagulans spores in a medium acidified with lactic or citric acid. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 1997

  • Palop, A.;Raso, J.;Condon, S.;Sala, F. J. Heat resistance of Bacillus subtilis and Bacillus coagulans: Effect of sporulation temperature in foods with various acidulants. JOURNAL OF FOOD PROTECTION. 1996

  • Palop, A.;Raso, J.;Pagan, R.;Condon, S.;Sala, F. J. Influence of pH on heat resistance of Bacillus licheniformis in buffer and homogenised foods. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 1996

  • Condon, S.;Palop, A.;Raso, J.;Sala, F. J. Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis. LETTERS IN APPLIED MICROBIOLOGY. 1996

  • Raso, J.;Palop, A.;Bayarte, M.;Condon, S.;Sala, F. J. Influence of Sporulation Temperature on the Heat-Resistance of a Strain of Bacillus-Licheniformis (Spanish Type Culture Collection-4523). FOOD MICROBIOLOGY. 1995

  • Lopez, P.;Sala, F. J.;Delafuente, J. L.;Condon, S.;Raso, J.;Burgos, J. Inactivation of Peroxidase, Lipoxygenase, and Polyphenol Oxidase by Manothermosonication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 1994

Comunicaciones

Libros

  • Javier Raso ... [et al.], editors. Pulsed electric fields technology for the food industry: fundamental and applications. 2022

  • edited by Javier Raso, Ignacio Álvarez ; organised by University of Zaragoza, Cost Action 1104, European network for development of electroporation-based technologies and t. Proceedings of the school on applications of pulsed electric fields for food processing: January 20-23, 2014 Zaragoza (Spain). 2014

  • Eduardo Puértolas Gracia ; [directores de la tesis, Ignacio Álvarez Lanzarote, Javier Raso Pueyo]. Aplicación de los pulsos eléctricos de alto voltaje al proceso de vinificación [Recurso electrónico]. 2012

  • guión : Javier Raso, Ignacio Alvarez con la colaboración de Eduardo Puertólas e Irene Lahoz ; cámara, montaje y grafismo : Joaquín Medina. Técnica P.E. F. en el vino [Vídeo-DVD]. 2010

  • editors : Javier Raso, Heinz Volker. Pulsed electric fields technology for the food industry: fundamental and applications. 2006

Capítulos

  • Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. Delso, C.; Berzosa, A.; Sanz, J.; Álvarez-Lanzarote, I.; Raso, J. PHYSICOCHEMICAL, SENSORY AND NUTRITIONAL PROPERTIES OF FOODS AFFECTED BY PROCESSING AND STORAGE SERIES II. 2024

  • Applying Pulsed Electric Fields to Improve Olive Oil Extraction. Sánchez Gimeno, Ana Cristina; Alvarez, Ignacio; Raso, Javier. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY. 2022

  • Ana Cristina Sánchez Gimeno, Ignacio Álvarez, Javier Raso. Applying pulsed electric fields to improve olive oil extraction. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY: FUNDAMENTAL AND APPLICATIONS. 2022

  • Carlota Delso ... [et al.]. Microbial inactivatin by pulsed electric fields. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY: FUNDAMENTAL AND APPLICATIONS. 2022

  • Diederich Aguilar Machado ... [et al.]. Other applications of pulsed electric fields technology for the food industry. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY: FUNDAMENTAL AND APPLICATIONS. 2022

  • Marcos Andrés Maza, Ignacio Álvarez, Javier Raso. Applications of pulsed electric fields in Winemaking. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY: FUNDAMENTAL AND APPLICATIONS. 2022

  • Werner Sitzmann ... [et al.]. History of pulsed electric fields in food processing. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY: FUNDAMENTAL AND APPLICATIONS. 2022

  • Pulsed Electric Field Processing: Cold Pasteurization. Raso, J.; Álvarez, I. REFERENCE MODULE IN FOOD SCIENCE. 2016

  • E. Luengo, I. Álvarez, J. Raso. Effect of pulsed electric field treatments on permeabilization and extraction of carotenoids from "Chlorella vulgaris". PROCEEDINGS OF THE SCHOOL ON APPLICATIONS OF PULSED ELECTRIC FIELDS FOR FOOD PROCESSING: JANUARY 20-23, 2014 ZARAGOZA (SPAIN). 2014

  • Javier Raso. Microbial inactivation by pulsed electric fields. PROCEEDINGS OF THE SCHOOL ON APPLICATIONS OF PULSED ELECTRIC FIELDS FOR FOOD PROCESSING: JANUARY 20-23, 2014 ZARAGOZA (SPAIN). 2014

  • Ignacio Álvarez Lanzarote, Javier Raso Pueyo. Aplicaciones de los pulsos eléctricos de alto voltaje en la industria alimentaria. NUEVAS TECNOLOGÍAS EN LA CONSERVACIÓN Y TRANSFORMACIÓN DE LOS ALIMENTOS. 2010

  • Ignacio Álvarez, Santiago Condón and Javier Raso. Microbial inactivation by pulsed electric fields. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY: FUNDAMENTAL AND APPLICATIONS. 2006

  • P. Mañas ... [et al.]. Mano-thermo-sonication: a new method of pasteurization for liquid whole egg?. POULTRY PRODUCTS MICROBIOLOGY EUROPEAN REGULATIONS AND QUALITY ASSURANCE SYSTEMS: [PROCEEDINGS OF THE EUROPEAN SYMPOSIUM ON THE QUALITY OF POULTRY MEAT AND THE VI EUROPEAN SYMPOSIUM ON THE QUALITY OF EGGS AND EGG PRODUCTS : PROCEEDINGS OF THE 2ND ANNUAL MEETING OF EC COST WG NO.2 : 25-29 SEPTEMBER. 1995

  • Javier Raso Pueyo, Santiago Condón Usón. Mano-thermo-sonication: a new method of food preservation?. FOOD PRESERVATION BY COMBINED PROCESSES: FINAL REPORT FLAIR CONCERTED ACTION Nº 7, SUBGROUP B. 1994



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