Book Chapters

  1.      Almenar, E. 2020. Chapter 11: Innovations in Packaging Technologies for Produce. Part 1: Basic Principles of CA/MA and Future Trends. In: Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Eds. M.I. Gil and R.M. Beaudry. Elsevier, Philadelphia, PA (USA). Pp: 211-264  https://www.sciencedirect.com/science/article/pii/B9780128045992000120  
  2.      Almenar, E.; Siddiq, M., Merkel, C. 2012. Chapter 44: Packaging for processed food and the environment. In: Handbook of Food Process Design, Eds. M.S. Rahman, J. Ahmed, Wiley-Blackwell Publishing Limited, Oxford (United Kingdom). Pp: 1369-1405 https://doi.org/10.1002/9781444398274.ch44
  3.      Almenar, E.; Auras, R. 2010. Permeation, sorption, and diffusion in poly(lactic acid). In: Poly(lactic acid): Synthesis, Structure, Properties and Applications, Eds. R Auras, L-T Lim, S E M Selke, H Tsuji, Wiley and Sons, New York (USA). Pp. 155-179 https://doi.org/10.1002/9780470649848.ch12
  4.      Almenar, E.; Hernández-Muñoz, P., Lagarón, J.M., Catalá, R., Gavara, R. 2006. Advances in packaging technologies for fresh fruit and vegetables. In: Advances in Postharvest Technologies of Horticultural Crops. Benkeblia Noureddine and Shiomi Norio, Eds. Editorial: Research Signpost Publisher, Kerala (India). Pp. 87-112