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Presentación García-Gómez

Observed names: GARCÍA GÓMEZ, PRESENTACIÓN, P. Garcia-Gomez, P. García-Gómez, Presentacion García Gomez, Presentación García, Presentación García-Gomez
ORCID: 0000-0003-4283-3492
Observed ORCID: 0000-0003-4283-3492
OpenAlex ID: A5015712765
Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli
2012 · Ginés B. Martínez-Hernández, Francisco Artés-Hernández, et al. · Food and Bioprocess Technology · 92
Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends
2022 · Ana A. Vilas-Boas, Daniela Magalhães, et al. · Foods · 46
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Artichoke By-Products as Natural Source of Phenolic Food Ingredient
2021 · Lucía López-Salas, Isabel Borrás-Linares, et al. · Applied Sciences · 37
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Active biocompounds to improve food nutritional value
2018 · D. Quintin, P. Garcia-Gomez, et al. · Trends in Food Science & Technology · 28
Thermal inactivation of Alicyclobacillus acidoterrestris spores under conditions simulating industrial heating processes of tangerine vesicles and its use in time temperature integrators
2011 · María-Dolores López, Presentación García, et al. · European Food Research and Technology · 14
Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product
2025 · Marina Cano-Lamadrid, Laleh Mozafari, et al. · Food Research International · 9
Broccoli by-product extract as a functional ingredient: food application
2023 · David Q. Martínez, Francisco Lorca, et al. · Exploration of Foods and Foodomics · 4
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Improvement of the shelf life of minimally processed artichoke through antimicrobial and antioxidants agents
2020 · M. Sánchez-Guijarro, P. García-Gómez, et al. · Acta Horticulturae · 2
Healthier food through the use of a new natural ingredient obtained during the recovery of citrus by-products
2018 · Ana Belén Morales, David Quintin Martinez, et al. · Dialnet (Universidad de la Rioja)
Optimización y validación del procesado aséptico HTST (high temperature-short time) y su aplicación al cremogenado de fresa
2006 · Presentacion García Gomez · Dialnet (Universidad de la Rioja)
Works count: 11
Citation count: 232
H-index: 6
I10-index: 5
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