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Biography
Jose V. Garcia-Perez

Prof. Jose V. Garcia-Perez

Department of Food Technology

Universitat Politècnica de València, Spain


Email: jogarpe4@tal.upv.es


Qualifications

Ph.D., Food Science and Technology, Universitat Politècnica de València, Spain

M.Sc., Food Science and Technology, Universitat Politècnica de València, Spain

B.Sc., Agricultural Engineering (focus on Food Engineering), Universitat Politècnica de València, Spain


Publications(Selected)

  1. Gamboa-Santos, J., Montilla, A., Soria, A.C., Cárcel, J.A., García-Pérez, J.V., Villamiel, M., Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection, (2014) Food Chemistry, 161, pp. 40-46.
  2. Ahmad-Qasem, M.H., Santacatalina, J.V., Barrajón-Catalán, E., Micol, V., Cárcel, J.A., García-Pérez, J.V., Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple, (2014) Food and Bioprocess Technology,  Article in Press.
  3. Ahmad-Qasem, M.H., Cánovas, J., Barrajón-Catalán, E., Carreres, J.E., Micol, V., García-Pérez, J.V., Influence of olive leaf processing on the bioaccessibility of bioactive polyphenols, (2014) Journal of Agricultural and Food Chemistry, 62 (26), pp. 6190-6198.
  4. Gamboa-Santos, J., Montilla, A., Cárcel, J.A., Villamiel, M., Garcia-Perez, J.V., Air-borne ultrasound application in the convective drying of strawberry, (2014) Journal of Food Engineering, 128, pp. 132-139.
  5. Rodríguez, Ó., Santacatalina, J.V., Simal, S., Garcia-Perez, J.V., Femenia, A., Rosselló, C., Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties, (2014) Journal of Food Engineering, 129, pp. 21-29.
  6. Ozuna, C., Álvarez-Arenas, T.G., Riera, E., Cárcel, J.A., Garcia-Perez, J.V., Influence of material structure on air-borne ultrasonic application in drying, (2014) Ultrasonics Sonochemistry, 21 (3), pp. 1235-1243.
  7. Jimenez, E.C., García-Pérez, J.V., Canillas, S.V., Fort, J.J.B., Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products (2014) Food Science and Technology International, 20 (4), pp. 275-285.
  8. Corona, E., García-Pérez, J.V., Santacatalina, J.V., Ventanas, S., Benedito, J., Ultrasonic characterization of pork fat crystallization during cold storage, (2014) Journal of Food Science, 79 (5), pp. E828-E838.
  9. Ozuna, C., Cárcel, J.A., Walde, P.M., Garcia-Perez, J.V., Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties, (2014) Innovative Food Science and Emerging Technologies, 23, pp. 146-155.
  10. Ozuna, C., Puig, A., Garcia-Perez, J.V., Cárcel, J.A., Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes, (2014) LWT - Food Science and Technology, 59 (1), pp. 130-137.
  11. Santacatalina, J.V., Rodríguez, O., Simal, S., Cárcel, J.A., Mulet, A., García-Pérez, J.V., Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential, (2014) Journal of Food Engineering, 138, pp. 35-44.
  12. Corona, E., García-Pérez, J.V., Mulet, A., Benedito, J., Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage, (2013) Meat Science, 95 (2), pp. 389-395.
  13. Ahmad-Qasem, M.H., Barrajon-Catalan, E., Micol, V., Cárcel, J.A., Garcia-Perez, J.V., Influence of air temperature on drying kinetics and antioxidant potential of olive pomace, (2013) Journal of Food Engineering, 119 (3), pp. 516-524.
  14. Corona, E., Garcia-Perez, J.V., Gomez Alvarez-Arenas, T.E., Watson, N., Povey, M.J.W., Benedito, J., Advances in the ultrasound characterization of dry-cured meat products, (2013) Journal of Food Engineering, 119 (3), pp. 464-470.
  15. Ozuna, C., Puig, A., García-Pérez, J.V., Mulet, A., Cárcel, J.A., Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations, (2013) Journal of Food Engineering, 119 (1), pp. 84-93.