Ignacio Álvarez (Ignacio Álvarez-Lanzarote)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 14

Top Topics

Magnetic Resonance

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Alejandro Berzosa, Javier Marín-Sánchez, Ignacio Álvarez, Ana Cristina Sánchez-Gimeno, Javier Raso-Pueyo
Pulsed Electric Field Technology for the Extraction of Glutathione from Saccharomyces cerevisiae . Foods (Basel, Switzerland) 13 (12) (2024)
Alejandro Berzosa, Javier Marín-Sánchez, Ignacio Álvarez, Ana Cristina Sánchez-Gimeno, Javier Raso-Pueyo
Pulsed Electric Field Technology for the Extraction of Glutathione from Saccharomyces cerevisiae . Foods (Basel, Switzerland) 13 (12) (2024)
Leire Astráin-Redín, Dagbjørn Skipnes, Guillermo Cebrián, Ignacio Álvarez, Tone Mari Rode
Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves. Foods (Basel, Switzerland) 12 (7) (2023)
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, Javier Raso-Pueyo
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 (Basel, Switzerland) 12 (2) (2023)
Vanesa Abad, Marta Alejandre, Elena Hernández-Fernández, Javier Raso-Pueyo, Guillermo Cebrián, Ignacio Álvarez
Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat. Foods (Basel, Switzerland) 12 (2) (2023)
Vanesa Abad, Marta Alejandre, Elena Hernández-Fernández, Javier Raso-Pueyo, Guillermo Cebrián, Ignacio Álvarez
Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat. Foods (Basel, Switzerland) 12 (2) (2023)
Vanesa Abad, Marta Alejandre, Elena Hernández-Fernández, Javier Raso-Pueyo, Guillermo Cebrián, Ignacio Álvarez
Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat. Foods (Basel, Switzerland) 12 (2) (2023)
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, Javier Raso-Pueyo
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 (Basel, Switzerland) 12 (2) (2023)
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, Javier Raso-Pueyo
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 (Basel, Switzerland) 12 (2) (2023)
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, Javier Raso-Pueyo
Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice. Foods (Basel, Switzerland) 11 (4) (2022)
Silvia Guillén, Laura Nadal, Ignacio Álvarez, Pilar Mañas, Guillermo Cebrián
Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae. Foods (Basel, Switzerland) 10 (3) (2021)
Estefanía Noriega-Fernández, Izumi Sone, Leire Astráin-Redín, Leena Prabhu, Morten Sivertsvik, Ignacio Álvarez, Guillermo Cebrián
Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass. Foods (Basel, Switzerland) 10 (3) (2021)
Cristian Vaquero, Iris Loira, Javier Raso-Pueyo, Ignacio Álvarez, Carlota Delso, Antonio Morata
Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. Foods (Basel, Switzerland) 10 (7) (2021)
Silvia Guillén, María Marcén, Ignacio Álvarez, Pilar Mañas, Guillermo Cebrián
Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk. Foods (Basel, Switzerland) 10 (7) (2021)