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Federico Gomez Galindo
Federico Gomez Galindo
Email verificata su food.lth.se
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A review of drying methods for improving the quality of dried herbs
G Thamkaew, I Sjöholm, FG Galindo
Critical Reviews in Food Science and Nutrition 61 (11), 1763-1786, 2021
2362021
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
PY Phoon, FG Galindo, A Vicente, P Dejmek
Journal of Food Engineering 88 (1), 144-148, 2008
1292008
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
P Rocculi, FG Galindo, F Mendoza, L Wadsö, S Romani, M Dalla Rosa, ...
Postharvest Biology and Technology 43 (1), 151-157, 2007
1162007
Factors affecting quality and postharvest properties of vegetables: Integration of water relations and metabolism
FG Galindo, W Herppich, V Gekas, I Sjöholm
Critical Reviews in Food Science and Nutrition 44 (3), 139-154, 2004
1032004
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
FG Galindo, RT Toledo, I Sjöholm
Journal of food engineering 67 (4), 381-385, 2005
1012005
Isothermal calorimetry for biological applications in food science and technology
L Wadsö, FG Galindo
Food Control 20 (10), 956-961, 2009
902009
Effect of pulsed electric field on the germination of barley seeds
K Dymek, P Dejmek, V Panarese, AA Vicente, L Wadsö, C Finnie, ...
Lwt-food science and technology 47 (1), 161-166, 2012
802012
Metabolomic evaluation of pulsed electric field-induced stress on potato tissue
FG Galindo, P Dejmek, K Lundgren, AG Rasmusson, A Vicente, T Moritz
Planta 230, 469-479, 2009
722009
Influence of innovative processing on γ‐aminobutyric acid (GABA) contents in plant food materials
MM Poojary, N Dellarosa, S Roohinejad, M Koubaa, U Tylewicz, ...
Comprehensive Reviews in Food Science and Food Safety 16 (5), 895-905, 2017
672017
Plant stress physiology: opportunities and challenges for the food industry
FG Galindo, I Sjöholm, AG Rasmusson, S Widell, K Kaack
Critical reviews in food science and nutrition 47 (8), 749-763, 2007
652007
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves
A Telfser, FG Galindo
Lwt 99, 148-155, 2019
642019
Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation
V Panarese, P Dejmek, P Rocculi, FG Galindo
Innovative Food Science & Emerging Technologies 18, 169-176, 2013
622013
Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
E Velickova, U Tylewicz, M Dalla Rosa, E Winkelhausen, S Kuzmanova, ...
LWT-Food Science and Technology 52 (2), 146-150, 2013
612013
Pulsed electric field reduces the permeability of potato cell wall
FG Galindo, PT Vernier, P Dejmek, A Vicente, MA Gundersen
Bioelectromagnetics: Journal of the Bioelectromagnetics Society, The Society …, 2008
592008
Gas in scattering media absorption spectroscopy (GASMAS) detected persistent vacuum in apple tissue after vacuum impregnation
U Tylewicz, P Lundin, L Cocola, K Dymek, P Rocculi, S Svanberg, ...
Food biophysics 7, 28-34, 2012
512012
Exploring metabolic responses of potato tissue induced by electric pulses
F Gómez Galindo, L Wadsö, A Vicente, P Dejmek
Food biophysics 3, 352-360, 2008
462008
Effects of pulsed electric field on the viscoelastic properties of potato tissue
RN Pereira, FG Galindo, AA Vicente, P Dejmek
Food Biophysics 4, 229-239, 2009
452009
Influence of pulsed electric field protocols on the reversible permeabilization of rucola leaves
K Dymek, P Dejmek, FG Galindo
Food and Bioprocess Technology 7, 761-773, 2014
422014
Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration
L Wadsö, F Gomez Galindo, P Rocculi, I Sjöholm
Thermochimica Acta 422, 89-93, 2004
402004
Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing
F Gómez, RT Toledo, L Wadsö, V Gekas, I Sjöholm
Journal of food engineering 65 (2), 165-173, 2004
372004
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