ROBERT CARLES SOLIVA FORTUNY-rekin lankidetzan egindako argitalpenak (201)

2024

  1. 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

  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

2023

  1. Non-Thermal Processing Technologies

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

  2. 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

  3. 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. Effect of Pulsed Electric Fields on Food Quality

    Food Engineering Series (Springer), pp. 271-296

  2. Effect of Pulsed Electric Fields on Food Quality

    Pulsed electric fields technology for the food industry: fundamental and applications (Springer Alemania), pp. 271-296

  3. Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots

    Foods, Vol. 11, Núm. 9

  4. Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts

    Foods, Vol. 11, Núm. 17

  5. Process Innovations in Designing Foods with Enhanced Functional Properties

    Food Engineering Series (Springer), pp. 137-156

  6. 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 Fields Technology for Healthy Food Products

    Food Engineering Reviews, Vol. 13, Núm. 3, pp. 509-523

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

    Food Chemistry, Vol. 364

  7. 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

  8. 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

  1. 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