Prof. Jose V. Garcia-Perez
Department of Food Technology
Universitat Politècnica de València, Spain
Email: jogarpe4@tal.upv.es
Qualifications
Ph.D., Food Science and Technology, Universitat Politècnica de València,
Spain
M.Sc., Food Science and Technology, Universitat Politècnica de València,
Spain
B.Sc., Agricultural Engineering (focus on Food Engineering), Universitat Politècnica de València,
Spain
Publications(Selected)
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Gamboa-Santos, J., Montilla, A.,
Soria, A.C., Cárcel, J.A., García-Pérez, J.V., Villamiel, M., Impact of power ultrasound on chemical
and physicochemical quality indicators of strawberries dried by convection, (2014) Food Chemistry, 161, pp. 40-46.
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Ahmad-Qasem, M.H., Santacatalina,
J.V., Barrajón-Catalán, E., Micol, V., Cárcel, J.A., García-Pérez, J.V., Influence of Drying on the Retention
of Olive Leaf Polyphenols Infused into Dried Apple, (2014) Food and Bioprocess Technology,
Article in Press.
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Ahmad-Qasem, M.H., Cánovas, J.,
Barrajón-Catalán, E., Carreres, J.E., Micol, V., García-Pérez, J.V., Influence of olive leaf processing on
the bioaccessibility of bioactive polyphenols, (2014) Journal of Agricultural and
Food Chemistry, 62 (26), pp. 6190-6198.
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Gamboa-Santos, J., Montilla, A.,
Cárcel, J.A., Villamiel, M., Garcia-Perez, J.V., Air-borne ultrasound application in
the convective drying of strawberry, (2014) Journal of Food Engineering,
128, pp. 132-139.
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Rodríguez, Ó., Santacatalina, J.V.,
Simal, S., Garcia-Perez, J.V., Femenia, A., Rosselló, C., Influence of power ultrasound
application on drying kinetics of apple and its antioxidant and microstructural
properties, (2014) Journal of Food Engineering, 129, pp. 21-29.
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Ozuna, C., Álvarez-Arenas, T.G.,
Riera, E., Cárcel, J.A., Garcia-Perez, J.V., Influence of material structure on
air-borne ultrasonic application in drying, (2014) Ultrasonics Sonochemistry, 21
(3), pp. 1235-1243.
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Jimenez, E.C., García-Pérez, J.V., Canillas,
S.V., Fort, J.J.B., Ultrasonic characterization of the fat source and composition of
formulated dry-cured meat products (2014) Food Science and Technology
International, 20 (4), pp. 275-285.
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Corona, E., García-Pérez, J.V.,
Santacatalina, J.V., Ventanas, S., Benedito, J., Ultrasonic characterization of pork
fat crystallization during cold storage, (2014) Journal of Food Science, 79
(5), pp. E828-E838.
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Ozuna, C., Cárcel, J.A., Walde, P.M.,
Garcia-Perez, J.V., Low-temperature drying of salted cod (Gadus morhua) assisted by high power
ultrasound: Kinetics and physical properties, (2014) Innovative Food Science and
Emerging Technologies, 23, pp. 146-155.
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Ozuna, C., Puig, A., Garcia-Perez,
J.V., Cárcel, J.A., Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport
kinetics and structural changes, (2014) LWT - Food Science and
Technology, 59 (1), pp. 130-137.
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Santacatalina, J.V., Rodríguez, O.,
Simal, S., Cárcel, J.A., Mulet, A., García-Pérez, J.V., Ultrasonically enhanced
low-temperature drying of apple: Influence on drying kinetics and antioxidant
potential, (2014) Journal of Food Engineering, 138, pp. 35-44.
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Corona, E., García-Pérez, J.V., Mulet,
A., Benedito, J., Ultrasonic assessment of textural changes in vacuum packaged sliced
Iberian ham induced by high pressure treatment or cold storage, (2013) Meat Science, 95 (2), pp.
389-395.
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Ahmad-Qasem, M.H., Barrajon-Catalan,
E., Micol, V., Cárcel, J.A., Garcia-Perez, J.V., Influence of air temperature on drying
kinetics and antioxidant potential of olive pomace, (2013) Journal of Food Engineering,
119 (3), pp. 516-524.
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Corona, E., Garcia-Perez, J.V., Gomez
Alvarez-Arenas, T.E., Watson, N., Povey, M.J.W., Benedito, J., Advances in the ultrasound
characterization of dry-cured meat products, (2013) Journal of Food Engineering,
119 (3), pp. 464-470.
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Ozuna, C., Puig, A., García-Pérez,
J.V., Mulet, A., Cárcel, J.A., Influence of high intensity ultrasound
application on mass transport, microstructure and textural properties of pork
meat (Longissimus dorsi) brined at different NaCl concentrations, (2013) Journal of Food Engineering,
119 (1), pp. 84-93.