Publicaciones en las que colabora con ROBERT CARLES SOLIVA FORTUNY (201)
2024
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Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments
Foods, Vol. 13, Núm. 3
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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
2023
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Non-Thermal Processing Technologies
Food Safety Management: a Practical Guide for the Food Industry, Second Edition (Elsevier), pp. 421-437
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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
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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
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Effect of Pulsed Electric Fields on Food Quality
Food Engineering Series (Springer), pp. 271-296
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Effect of Pulsed Electric Fields on Food Quality
Pulsed electric fields technology for the food industry: fundamental and applications (Springer Alemania), pp. 271-296
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Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots
Foods, Vol. 11, Núm. 9
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Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts
Foods, Vol. 11, Núm. 17
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Process Innovations in Designing Foods with Enhanced Functional Properties
Food Engineering Series (Springer), pp. 137-156
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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
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Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products
Foods, Vol. 10, Núm. 6
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Changes of carotenoid content in carrots after application of pulsed electric field treatments
LWT, Vol. 147
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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
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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
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Pulsed Electric Fields Technology for Healthy Food Products
Food Engineering Reviews, Vol. 13, Núm. 3, pp. 509-523
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Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees
Food Chemistry, Vol. 364
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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
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Ultraviolet/visible intense pulsed light irradiation of fresh-cut avocado enhances its phytochemicals content and preserves quality attributes
Journal of Food Processing and Preservation, Vol. 45, Núm. 3
2020
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Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage
Innovative Food Science and Emerging Technologies, Vol. 66