Jesús García‐Parra

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco Delgado, José González‐Crespo, Ramón Cava et al. · Food Chemistry · 2009 · 194 citations

Food Analysis, Volatile Profile, Food Processing +3

Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars

María I. Tapia, Juan Ramón Sánchez-Morgado, Jesús García‐Parra et al. · Journal of Food Composition and Analysis · 2013 · 146 citations

Food Chemistry, Nutrition, Bioactive Compounds Content +3

Volatile profile of breast milk subjected to high-pressure processing or thermal treatment

Rebeca Contador, Francisco José Delgado, Jesús García‐Parra et al. · Food Chemistry · 2015 · 54 citations

High-pressure Processing, Breast Milk, Volatile Profile +7

Effect of Thermal and High‐Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

Jesús García‐Parra, F. González-Cebrino, Jonathan Delgado et al. · Journal of Food Science · 2011 · 52 citations

Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

Jesús García‐Parra, F. González-Cebrino, Jonathan Delgado et al. · Innovative Food Science & Emerging Technologies · 2017 · 49 citations · Full text

Chemical Engineering, Engineering, Health Sciences +9