Alfonso Garvín

Universitat de Lleida — Spain

Biochemistry, Genetics and Molecular Biology · Life Sciences

19h-index1.2kcitations47works0.02yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Listeria monocytogenes in Food Safety(9), Microbial Inactivation Methods(8), Polysaccharides Composition and Applications(8), Postharvest Quality and Shelf Life Management(6), Dye analysis and toxicity(6)

Publications47 total

Compensación cinética y termodinámica del pardeamiento no enzimático de zumos clarificados de limón
Scientia Agropecuaria·2024Open Access
Kinetic and thermodynamic study of non-enzymatic browning of clarified pear juices
AgroScience Research·2023· 2 citedOpen Access
Photo-degradation of alfalfa saponins by UV–visible multi-wavelength irradiation
LWT·2021· 4 citedOpen Access
Viscoelastic properties and compensation study of apple juice enriched with apple fiber
LWT·2021· 11 cited
Photodegradation in Foods
Elsevier eBooks·2020· 2 cited
Effect of apple fibre addition and temperature on the rheological properties of apple juice and compensation study
LWT·2019· 27 cited
Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup
LWT·2019· 23 cited
Ascorbic acid degradation in aqueous solution during UV-Vis irradiation
Food Chemistry·2019· 53 cited
Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.)
Food Research International·2019· 9 citedOpen Access
García Ramírez, Salvador (2018). Arca del agua. Baeza: Verso y piedra, Jaén: Diputación.
Paraíso: revista de poesía·2019
Effect of UV–Vis processing on enzymatic activity and the physicochemical properties of peach juices from different varieties
Innovative Food Science & Emerging Technologies·2018· 19 cited
Effet des traitements enzymatique et thermique sur les propriétés physico-chimiques, rhéologiques et microstructurales de sirops de figue de barbarie
Open Repository and Bibliography (University of Liège)·2018
Kinetic and thermodynamic study of the photochemical degradation of patulin
Food Research International·2017· 34 cited
Kinetic and thermodynamic compensation. A current and practical review for foods
Food Research International·2017· 48 cited
Ascorbic acid stability in fruit juices during thermosonication
Ultrasonics Sonochemistry·2017· 118 cited
Effect of the concentration on the kinetic model of the photo-degradation of 5-hydroxymethylfurfural by UV irradiation
Journal of Food Engineering·2016· 17 cited
Rate-controlling mechanisms in the photo-degradation of ochratoxin A
LWT·2016· 7 cited
Rate-Controlling Mechanisms in the Photo-degradation of 5-Hydroxymethylfurfural
Food and Bioprocess Technology·2016· 9 cited
Kinetic study and modelling of the UV photo-degradation of thiabendazole
Food Research International·2015· 16 cited
Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties
LWT·2015· 30 cited
page 1 of 3Next →

Frequent Co-authors

Albert Ibarz(44), Raquel Ibarz(19), Víctor Falguera(14), Jordi Pagán(13), S. Garza(13), Karla Aguilar(8), Ebner Azuara(4), Pedro Esteves Duarte Augusto(3), José Maria Correia da Costa(2), José Costa-López(2), D.E. Salinas(2), Maha Borchani(2), Manel Masmoudi(2), Christophe Blecker(2), Hamadi Attia(2), Laureano Jiménez(1), Alma Virginia Lara-Sagahón(1), Amal Ben Amira(1), F. Abbes(1), Héla Yaich(1)