PEDRO ELEZ MARTINEZ-rekin lankidetzan egindako argitalpenak (50)

2024

  1. Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis

    Food Chemistry, Vol. 435

  2. The application of non-thermal technologies for the production of healthier high-quality fruit/vegetable juices and beverages – a revisit

    Acta Horticulturae, pp. 1-10

  3. Ultrasonication and enzymatic treatment of apple and orange bagasses: Molecular characterization of released oligosaccharides and modification of techno-functional and health-related properties

    LWT, Vol. 194

2023

  1. Green Technologies for Sustainable Food Production: Pulsed Electric Fields

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-198-V4-217

  2. Non-Thermal Processing Technologies

    Food Safety Management: a Practical Guide for the Food Industry, Second Edition (Elsevier), pp. 421-437

  3. Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing

    Current Opinion in Food Science, Vol. 52

  4. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies

    Foods, Vol. 12, Núm. 20

2022

  1. Gastric and small intestinal lipid digestion kinetics as affected by the gradual addition of lipases and bile salts

    Food Bioscience, Vol. 46

  2. Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time

    Journal of Food Science

2021

  1. Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products

    Foods, Vol. 10, Núm. 6

  2. Changes of carotenoid content in carrots after application of pulsed electric field treatments

    LWT, Vol. 147

  3. Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

    Food and Function, Vol. 12, Núm. 6, pp. 2772-2783

  4. Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability

    Trends in Food Science and Technology, Vol. 112, pp. 622-630

  5. Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees

    Food Chemistry, Vol. 364

  6. Recent advances toward the application of non-thermal technologies in food processing: An insight on the bioaccessibility of health-related constituents in plant-based products

    Foods, Vol. 10, Núm. 7

2020

  1. Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes

    Innovative Food Science and Emerging Technologies, Vol. 59

  2. Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots

    Postharvest Biology and Technology, Vol. 168

2019

  1. Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple

    Food Research International, Vol. 121, pp. 433-440

  2. Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds

    Journal of Functional Foods, Vol. 59, pp. 206-214

2018

  1. Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

    Food and Function, Vol. 9, Núm. 4, pp. 2282-2289