Publicaciones en las que colabora con PEDRO ELEZ MARTINEZ (90)
2024
2023
-
Non-Thermal Processing Technologies
Food Safety Management: a Practical Guide for the Food Industry, Second Edition (Elsevier), pp. 421-437
-
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
-
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
-
Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals
Food Chemistry, Vol. 371
-
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
-
Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products
Foods, Vol. 10, Núm. 6
-
Changes of carotenoid content in carrots after application of pulsed electric field treatments
LWT, Vol. 147
-
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
-
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
-
Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees
Food Chemistry, Vol. 364
-
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
-
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
-
High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids
European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548
-
Impact of critical high-intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice
Journal of Food Processing and Preservation, Vol. 44, Núm. 3
-
In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing
Innovative Food Science and Emerging Technologies, Vol. 66
-
Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots
Postharvest Biology and Technology, Vol. 168
2019
-
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
-
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
-
Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices
Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 36, pp. 10185-10194