Kharla A. Segovia‐Bravo

Browning reactions in olives: Mechanism and polyphenols involved

Kharla A. Segovia‐Bravo, Manuel Jarén‐Galán, Pedro Garcı́a et al. · Food Chemistry · 2008 · 79 citations

Food Chemistry, Polyphenolics, Botany +1

Hyperbaric storage at room temperature for food preservation: A study in strawberry juice

Kharla A. Segovia‐Bravo, Bérengère Guignon, Ana Bermejo-Prada et al. · Innovative Food Science & Emerging Technologies · 2012 · 72 citations · Full text

Strawberry Juice, Room Temperature, Food Preservation +7

Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth

Kharla A. Segovia‐Bravo, Francisco Noé Arroyo‐López, M.C. Durán Quintana et al. · International Journal of Food Microbiology · 2006 · 54 citations

Agricultural Chemistry, Engineering, Environmental Engineering +5

Effect of Bruising on Respiration, Superficial Color, and Phenolic Changes in Fresh Manzanilla Olives (Olea europaea pomiformis): Development of Treatments To Mitigate Browning

Kharla A. Segovia‐Bravo, Pedro Garcı́a, Antonio López‐López et al. · Journal of Agricultural and Food Chemistry · 2011 · 34 citations

Food Chemistry, Polyphenolics, Botany +12

Characterization of Polyphenol Oxidase from the Manzanilla Cultivar (<i>Olea europaea pomiformis</i>) and Prevention of Browning Reactions in Bruised Olive Fruits

Kharla A. Segovia‐Bravo, Manuel Jarén‐Galán, Pedro Garcı́a et al. · Journal of Agricultural and Food Chemistry · 2007 · 33 citations