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Dr Maria Benlloch Tinoco

Senior Lecturer

Department: Applied Sciences

Key Publications

  • Please visit the Pure Research Information Portal for further information
  • Impact of microwave processing on nutritional, sensory, and other quality attributes, Contreras, C., Benlloch-Tinoco, M., Rodrigo, D., Martínez-Navarrete, N. 18 Nov 2016, The Microwave Processing of Foods, Elsevier
  • Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage, Benlloch-Tinoco, M., Kaulmann, A., Corte-Real, J., Rodrigo, D., Martínez-Navarrete, N., Bohn, T. 15 Nov 2015, In: Food Chemistry
  • Microwave heating technology, Benlloch-Tinoco, M., Salvador, A., Rodrigo, D., Martínez-Navarrete, N. 23 Oct 2015, Handbook of Food Processing, Taylor & Francis
  • Production of Raisins and its Impact on Active Compounds, Benlloch-Tinoco, M., Carranza-Concha, J., Camacho, M., Martínez-Navarrete, N. 2015, Processing and Impact on Active Components in Food, Elsevier
  • Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree, Benlloch-Tinoco, M., Igual, M., Rodrigo, D., Martínez-Navarrete, N. 1 Apr 2015, In: Food Control
  • Cronobacter sakazakii Inactivation by Microwave Processing, Pina-Pérez, M., Benlloch-Tinoco, M., Rodrigo, D., Martinez, A. Mar 2014, In: Food and Bioprocess Technology
  • Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing, Benlloch-Tinoco, M., Martínez-Navarrete, N., Rodrigo, D. Jan 2014, In: Food Control
  • Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree, Benlloch-Tinoco, M., Pina-Pérez, M., Martínez-Navarrete, N., Rodrigo, D. Apr 2014, In: Innovative Food Science and Emerging Technologies
  • Quality and Acceptability of Microwave and Conventionally Pasteurised Kiwifruit Puree, Benlloch-Tinoco, M., Igual, M., Salvador, A., Rodrigo, D., Martínez-Navarrete, N. Nov 2014, In: Food and Bioprocess Technology


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