Óscar Rodrı́guez - Concepedia

Author

Óscar Rodrı́guez

Also Known As

O. Rodríguez, Oscar Esparcia Rodriguez, Oscar O Rodríguez, Oscar O. Rodriguez, Oscar O. Rodríguez, Oscar Rodriguez, Oscar Rodrı́guez, Oscar T. Rodriguez, Rodríguez, Óscar, Ó. RODRÍGUEZ

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Universitat de les Illes Balears Universidade de Santiago de Compostela Instituto de Investigacións Mariñas Consejo Superior de Investigaciones Científicas Universidade Federal do Ceará

ÓR

About

Óscar Rodrı́guez is an author at Universitat de les Illes Balears specializing in health sciences, food processing, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	1.1K
2	Engineering	5	5	149
3	Medicine	3	3	227
4	Public Health	2	2	102
5	Biochemistry	1	1	33

Óscar Rodrı́guez

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.) Óscar Rodrı́guez, Wesley Faria Gomes, Suelí Rodrigues, LWT Food ChemistryFood PreservationPost-harvest PhysiologyCashew Apple JuiceFood Safety	2017	223
Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties Óscar Rodrı́guez, J.V. Santacatalina, Susana Simal, Journal of Food Engineering Food ChemistryMicrostructural PropertiesSonoelectrochemistryPower UltrasoundPower Ultrasound Application	2014	200
Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima) Carmen A. Campos, Óscar Rodrı́guez, Pilar Calo‐Mata, Food Research International Psetta MaximaAntimicrobial SusceptibilityAntibioticsLactic Acid BacteriaBacteriology	2005	167
Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice Wesley Faria Gomes, Brijesh K. Tiwari, Óscar Rodrı́guez, Food Chemistry Prebiotic Cranberry JuiceHigh Pressure ProcessingFood EngineeringFood ProcessingUltrasound	2016	131
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) Carmen A. Campos, Óscar Rodrı́guez, Vanesa Losada, International Journal of Food Microbiology Ice-water SystemMicrobial QualityFood PreservationSardina PilchardusOzonised Slurry Ice	2005	124
Effect of skin contact on the antioxidant phenolics in white wine Jacinto Darias-Martı́n, Óscar Rodrı́guez, Eugenio Dı́az, Food Chemistry Food ChemistrySkin ContactWine PerceptionDermatologyWhite Wine	2000	112
Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima) Óscar Rodrı́guez, Jorge Barros‐Velázquez, Carmen Piñeiro, Food Chemistry Psetta MaximaShelf LifeEnvironmental EngineeringFood PreservationFood Processing	2005	103
Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity Óscar Rodrı́guez, Vanesa Losada, Santiago P. Aubourg, Food Research International Shelf LifeFood SpoilageChilled European HakeMicrobiological ActivityFood Microbiology	2004	84
Evaluation of an ozone–slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima) Carmen A. Campos, Vanesa Losada, Óscar Rodrı́guez, Food Chemistry Psetta MaximaRefrigeration SystemOzone–slurry IceAlternative RefrigerantRefrigeration	2005	71
Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple Óscar Rodrı́guez, Wesley Faria Gomes, Suelí Rodrigues, Ultrasonics Sonochemistry Food ChemistryOrganic AcidsAntioxidant ActivityFood ProcessingFood Technology	2016	67

Page 1