Ahvenainen, R. 1996. New approaches in improving shelf-life of minimally processed fruits and vegetables. Trends in Food Science and Technology 7: 179-187.
Alzamora, S.M., Gerschenson, L.N., Cerrutti P. et Rojas, A.M. 1989. Shelf stable pineapple for long-term non refrigerated storage. Lebensmittel Wissenschaft und Technologie 22: 233-236.
Alzamora, S.M., Tapia, M.S., Argaiz, A. et Welti, J. 1993. Application of combined method technology in minimally processed fruits. Food Research International 26: 125-130.
Alzamora, S.M., Cerrutti, P., Guerrero, S. et López-Malo, A. 1995. Minimally processed fruits by combined methods. In Food preservation by moisture control -fundamentals and applications (pp. 463-492). Eds. Welti-Chanes, J. & Barbosa-Cánovas, G., Technomic Pub. Co. Lancaster, USA.
Alzamora, S.M., Tapia, M.S. et Welti-Chanes, J. 1998. New strategies for minimal processing of foods: the role of multi-target preservation. Food science and technology international 4: 353-361.
Alzamora, S.M., López-Malo, A. et Tapia de Daza, M.S. 2000a. Overview. In Minimally processed fruits and vegetables-fundamental aspects and applications. (pp. 1-9). Eds. Alzamora, S.M. Tapia, M.S & López-Malo, A. Aspen Publishers, Inc. Gaithersburg, MD, USA.
Alzamora, S.M., Castro, M.A., Vidales, S.L., Nieto, A.B. et Salvatori, D. 2000b. The roll of tissue microstructure in the textural characteristics of minimally processed fruits. In Minimally processed fruits and vegetables. fundamental aspects and applications (pp. 153-171). Eds. Alzamora, S.M., Tapia, M.S. & López Malo, A. Aspen Publishers, Inc. Gaithersburg, MD, USA.
Alzamora, S.M., Fito, P., López-Malo, A., Tapia, M.S. et Parada-Arias, E. 2000c. Minimally processed fruit using vacuum impregnation, natural antimicrobial addition and/or high hydrostatic pressure techniques. In Minimally processed fruits and vegetable- fundamental aspects and applications (pp. 293-315). Eds. Alzamora, S.M., Tapia, M.S. & López-Malo, A. Aspen Publishers, Inc. Gaithersburg, MD, USA.
Argaiz, A., López-Malo, A. et Welti-Chanes. J. 1995. Considerations for the development and stability of high moisture fruit products during storage. In Food preservation by moisture control - fundamentals and applications (pp. 729-760). Eds. Welti-Chanes, J. & Barbosa-Cánovas, G., Technomic Pub. Co. Lancaster, USA.
Cerrutti, P. et Alzamora, S.M. 1996. Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées. International journal of food microbiology 29: 379-386.
Cerrutti, P., Alzamora, S.M et Vidales, S.L. 1997. Vanillin as antimicrobial for producing shelf-stable strawberry purée. Journal of food science 62: 608-610.
Chirife, J., Ferro Fontán, C. et Benmergui, E.A. 1980. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non electrolyte solutions. Journal of food technology 15: 59-70.
Chirife, J., Ferro Fontán, C. et Favetto, G.J. The water activity of fructose solutions in the intermediate moisture range. Lebensmittel Wissenshaft und Technologie 15: 159-60.
Davies, R., Birch, G.G. et Parker, K.J. 1975. Intermediate Moisture Foods. Applied Science Publishers Ltd. London, UK.
FAO. 1995a. Fruit and vegetable processing. Agricultural Services Bulletin 119, Rome.
FAO. 1995b. Small scale post-harvest handling practices - A manual for horticulture crops 3rd Edition, Series No. 8, Rome.
Gerschenson, L.N., Alzamora, S.M. et Chirife, J. 1986. Kinetics of sorbic acid loss during storage of peaches preserved by combined factors. Journal of food technology 21: 517-519.
Gould, G.W. 1995. Homeostatic mechanisms during food preservation by combined methods. In Food preservation by moisture control - fundamentals and applications (pp. 397-410). Eds. Welti-Chanes, J. & Barbosa-Cánovas, G Technomic Pub. Co. Lancaster, USA.
Gould, G.W. 1995. Overview. In New methods of food preservation (pp. XV-XIX). Ed. Gould, G.W., Blackie Academic and Professional. London, UK.
Guerrero, S., Alzamora, S.M. et Gerschenson, L.N. 1994. Development of a shelf-stable banana purée by combined factors: microbial stability. Journal of food protection 57: 902-907.
Guerrero, S., Alzamora, S.M. et Gerschenson, L.N. 1996. Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology. Journal of food engineering 28: 307-322.
Jayaraman, K.S. 1995. Critical review on intermediate moisture fruits and vegetables. In Food preservation by moisture control: fundamentals and applications (pp. 411 -442). Eds. Welti-Chanes, J. & Barbosa-Cánovas, G. Technomic Pub. Co. Lancaster, USA.
Karel, M. 1973. Recent research and development in the field of low moisture and intermediate moisture foods. CRC Critical reviews in food technology 3: 329-373.
Leitsner, L. 2000. Hurdle technology in the design of minimally processed foods. In Minimally processed fruits and vegetables-fundamental aspects and applications (pp. 13-27). Eds. Alzamora, S.M., Tapia M.S. & López Malo. A. Aspen Publishers, Inc. Gaithersburg, MD, USA.
Leitsner, L. et Gould, G.W. 2002. Hurdle technologies. Combination treatments for food stability, safety and quality. Kluwer Academic/Plenum Publishers. New York, USA.
López-Malo A., Alzamora, S.M. et Argaiz, A. 1995. Effect of natural vanillin on germination time and radial growth rate of molds in fruit based systems. Food microbiology 12: 213-219.
López-Malo A., Alzamora, S.M. et Argaiz, A. 1997. Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, A. niger, A. ochraceus and A. parasiticus growth. Food microbiology 14: 117-124.
López-Malo, A., Alzadora, S.M. et Argaiz, A. 1998. Vanillin and pH synergistic effects on mold growth. Journal of food science 63: 143-146.
López-Malo A., Alzamora, S.M. et Guerrero, S. 2000. Natural antimicrobials from plants. In Minimally processed fruits and vegetables-fundamental aspects and applications. (pp. 237-263). Eds. Alzamora, S.M., Tapia, M.S & López-Malo, A. Aspen Publishers, Inc. Gaithersburg, MD, USA.
Montes de Oca, C., Gerschenson, L.N. et Alzamora, S.M. 1991. Effect of the addition of fruit juices on the decrease of water activity during storage of sucrose-containing model systems. Lebensmittel wissenschaft und technologie 24: 375-377.
Tapia de Daza, M.S., Alzamora, S.M. et Welti-Chanes, J. 1996. Combination of preservation factors applied to minimal processing of foods. Critical reviews in food science and nutrition 36: 629-659.
Tapia de Daza, M.S., Argaiz, A., López-Malo, A. et Díaz, R.V. 1995. Microbial stability assessment in high and intermediate moisture foods: special emphasis on fruit products. En Food preservation by moisture control -fundamentals and applications (pp. 575-602). Eds. Welti-Chanes, J. & Barbosa-Cánovas, G., Technomic Pub. Co. Lancaster, USA.
Torregiani, D. 1992. Osmotic dehydration in fruit and vegetables processing. Food research international 26: 59-68.
Torregiani, D. et Bertolo, G. 2002. The role of an osmotic step: combined processes to improve quality and control functional properties in fruit and vegetables. In engineering and food for the 21st century (pp. 651-670). Eds. Welti-Chanes, J. Barbosa Cánovas, G.V. & Aguilera. J.M. CRC Press. Boca Raton, Florida, USA.
Vidales, S.L., Castro, M.A. et Alzamora, S.M. 1998. The structure-texture relationship of blanched glucose impregnated strawberries. Food science and technology international 4:169-178.
Welti-Chanes, J., Alzamora, S.M., López-Malo, A. et Tapia, M.S. 2000. Minimally processed fruits using hurdle technology. In Food preservation technologies: innovations in food processing (pp. 123-148). Eds. Barbosa-Cánovas, G.V. & Gould, G.W., Technomic Publishing Co., Inc. Lancaster, Pennsylvania, USA.
Wiley, R.C. 1994. Minimally processed refrigerated fruits and vegetables. Chapman & Hall. New York, USA.