Dario Pavon-Vargas

1. PAVON-VARGAS, Dario, PUZOVIĆ, Alema, CATTANI, Luca, BOTTARI, Benedetta, RINALDI, Massimiliano. Comparative analysis for pasteurisation of sour cherry juice by high pressure, pulsed electric fields, and thermal processing on E. coli surrogate survival. In: The future of food is now: development, functionality & sustainability : 22nd World Congress of Food Science and Technology : IUFost, September 8-12, 2024, Rimini - Italy : abstract book. [Basel]: MDPI, 2024. Str. 614-615, p.22.044. https://iufost2024-italy.com/abstract-book/. [COBISS.SI-ID 273858819]

2. PAVON-VARGAS, Dario, PUZOVIĆ, Alema, CATTANI, Luca, MORENO BARETTO, Andres Felipe. Comparative analysis of anthocyanin content and stability in strawberry nectar under various preservation techniques. In: 11th International Workshop on Anthocyanins & Betalains : 17-19 September 2024 University of Leeds, UK : book of abstracts. Leeds: University of Leeds, 2024. Str. 42-43. [COBISS.SI-ID 273635075]

3. TRUONG, Ngoc Quynh Anh, PUZOVIĆ, Alema, PAVON-VARGAS, Dario, CATTANI, Luca, RINALDI, Massimiliano. Comparative effects of thermal and high-pressure processing on total anthocyanin content and colour stability of raspberry juice. In: 11th International Workshop on Anthocyanins & Betalains : 17-19 September 2024 University of Leeds, UK : book of abstracts. Leeds: University of Leeds, 2024. Str. 62-63. [COBISS.SI-ID 273634819]

4. PUZOVIĆ, Alema, TRUONG, Ngoc Quynh Anh, PAVON-VARGAS, Dario, CATTANI, Luca, RINALDI, Massimiliano, MIKULIČ PETKOVŠEK, Maja. Impact of thermal and high-pressure processing on preservation of anthocyanins, vitamin C and colour in sour cherry juice. In: 11th International Workshop on Anthocyanins & Betalains : 17-19 September 2024 University of Leeds, UK : book of abstracts. Leeds: University of Leeds, 2024. Str. 45-46. [COBISS.SI-ID 273635331]

5. PUZOVIĆ, Alema, PAVON-VARGAS, Dario, TRUONG, Ngoc Quynh Anh, CATTANI, Luca, RINALDI, Massimiliano, MIKULIČ PETKOVŠEK, Maja. Impact of thermal, high pressure processing (HPP) and pulsed electric field technology (PEF) on colour properties and phenolic compounds concentration in sour cherry juice. In: The future of food is now: development, functionality & sustainability : 22nd World Congress of Food Science and Technology : IUFost, September 8-12, 2024, Rimini - Italy : abstract book. [Basel]: MDPI, 2024. Str. 68, p.22.050. https://iufost2024-italy.com/abstract-book/. [COBISS.SI-ID 273862659]

6. PAVON-VARGAS, Dario, ŠIMKOVA, Kristyna, PUZOVIĆ, Alema, MORENO BARRETO, Andrés, GĘDAS, Astrid, MURRAY, Helen, RABEEAH, Ibrahim, RINCON, Sebastian, TRUONG, A. Ngoc Quynh, ZAVARISE, Alberto, ZIA, Hassan, JAKOPIČ, Jerneja, MIKULIČ PETKOVŠEK, Maja, SLATNAR, Ana, HALBWIRTH, Heidi, CATTANI, Luca, et al. Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale. LWT - Food science and technology. Jul. 2025, vol. 228, [article no.] 118066, 10 str., ilustr. ISSN 1096-1127. https://www.sciencedirect.com/science/article/pii/S0023643825007509, Repository of the University of Ljubljana – RUL , DOI: 10.1016/j.lwt.2025.118066. [COBISS.SI-ID 241664515]

7. ZIA, Hassan, MURRAY, Helena, HOFSOMMER, Mikko, MORENO BARRETO, Andrés, PAVON-VARGAS, Dario, PUZOVIĆ, Alema, GÖSSINGER, Manfred, SLATNAR, Ana, et al. Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study. Food chemistry. [Print ed.]. 2025, vol. 463, art 141078, 11 str., ilustr. ISSN 0308-8146. https://www.sciencedirect.com/science/article/pii/S0308814624027286, Repository of the University of Ljubljana – RUL , DOI: 10.1016/j.foodchem.2024.141078. [COBISS.SI-ID 211081475]

8. TRUONG, Ngoc Quynh Anh, PUZOVIĆ, Alema, PAVON-VARGAS, Dario, ŠIMKOVA, Kristyna, RABEEAH, Ibrahim, MURRAY, Helen, GROHAR, Mariana Cecilia, MIKULIČ PETKOVŠEK, Maja, MANDL, Karin, GÖSSINGER, Manfred, RAINIERI, Sara, HALBWIRTH, Heidi, CATTANI, Luca, RINALDI, Massimiliano. Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice. Innovative food science & emerging technologies. Aug. 2025, vol. 104, [article no.] 104101, 15 str., ilustr. ISSN 1466-8564. https://www.sciencedirect.com/science/article/pii/S1466856425001857, Repository of the University of Ljubljana – RUL , DOI: 10.1016/j.ifset.2025.104101. [COBISS.SI-ID 243017219]

9. ZAVARISE, Alberto, PUZOVIĆ, Alema, MORENO BARETTO, Andres Felipe, PAVON-VARGAS, Dario, GOESSINGER, Manfred, MIKULIČ PETKOVŠEK, Maja, RINALDI, Massimiliano, HASELMAIR-GOSCH, Christian, CATTANI, Luca, HALBWIRTH, Heidi. Effect of non-thermal treatments of clear apple juice on exogenous pectinases. Beverages. Aug. 2025, vol. 11, issue 4, [article no.] 113, 15 str., tabele. ISSN 2306-5710. https://www.mdpi.com/2306-5710/11/4/113, Repository of the University of Ljubljana – RUL , DOI: 10.3390/beverages11040113. [COBISS.SI-ID 245279747]