Kharla A. Segovia‐Bravo

Author

Also Known As

K. A. Segovia-Bravo, K. Segovia Bravo, K. Segovia-Bravo, K.A. Segovia Bravo, K.A. Segovia-Bravo, K.A. Segovia‐Bravo, Kharla A. Segovia-Bravo, Kharla A. Segovia‐Bravo, Kharla Andreina Segovia Bravo, Kharla Segovia-Bravo

Publications

477

Citations

H-Index

Concepts

All Affiliations

Instituto de la Grasa Consejo Superior de Investigaciones Científicas Instituto de Ciencia y Tecnología de Alimentos y Nutrición

About

Kharla A. Segovia‐Bravo is an author at Instituto de la Grasa specializing in health sciences, food safety, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	174
2	Engineering	2	2	75
3	Environmental Engineering	2	2	75
4	Biochemistry	1	1	28
5	Chemical Engineering	1	1	21

Kharla A. Segovia‐Bravo

Publications

375

Citations

H-Index

Page 1

	Year	Citations
Browning reactions in olives: Mechanism and polyphenols involved Kharla A. Segovia‐Bravo, Manuel Jarén‐Galán, Pedro Garcı́a, Food Chemistry Food ChemistryPolyphenolicsBotanyTannin	2008	79
Hyperbaric storage at room temperature for food preservation: A study in strawberry juice Kharla A. Segovia‐Bravo, Bérengère Guignon, Ana Bermejo-Prada, Innovative Food Science & Emerging Technologies Strawberry JuiceRoom TemperatureFood PreservationMicrobiologyFood Processing	2012	72
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, International Journal of Food Microbiology Agricultural ChemistryEngineeringEnvironmental EngineeringGreen ChemistryFood Preservation	2006	54
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, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsBotanySuperficial ColorPhenolic Changes	2011	34
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, Journal of Agricultural and Food Chemistry	2007	33
Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice Ana Bermejo-Prada, Kharla A. Segovia‐Bravo, Bérengère Guignon, Innovative Food Science & Emerging Technologies Food ChemistryBiochemistryBiotechnologyFood PreservationFood Engineering	2015	28
Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives Francisco Noé Arroyo‐López, J. Bautista‐Gallego, Kharla A. Segovia‐Bravo, LWT Instability ProfileShelf LifeFood QualityFood StorageFood Safety	2009	27
Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines Kharla A. Segovia‐Bravo, Francisco Noé Arroyo‐López, Antonio López‐López, European Food Research and Technology Ozonation ProcessChemical EngineeringEngineeringFood FermentationEnvironmental Engineering	2007	21
Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives Kharla A. Segovia‐Bravo, Francisco Noé Arroyo‐López, M.C. Durán‐Quintana, Journal of Food Science	2007	14
Treatments to inhibit the browning reactions in model solutions of olive fruit extracts Kharla A. Segovia‐Bravo, Manuel Jarén‐Galán, Pedro Garcı́a, Food Chemistry Food ChemistryModel SolutionsFood AnalysisRipeningFood Quality	2010	13

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