Publicacions en què col·labora amb M. Pilar Cano (9)

2022

  1. 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

2016

  1. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

    Food and Function, Vol. 7, Núm. 1, pp. 380-389

2015

  1. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

    Journal of Functional Foods, Vol. 14, pp. 33-43

2011

  1. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

    LWT, Vol. 44, Núm. 4, pp. 834-839

2006

  1. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

    European Food Research and Technology, Vol. 223, Núm. 4, pp. 487-493

2005

  1. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 11, pp. 4403-4409

  2. Intake of Mediterranean vegetable soup treated by pulsed electric fields plasma vitamin C and antioxidant biomarkers in humans

    International Journal of Food Sciences and Nutrition, Vol. 56, Núm. 2, pp. 115-124

2004

  1. Novel food processing technologies

    CRC Press, pp. 1-692

  2. Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans

    Journal of Nutritional Biochemistry, Vol. 15, Núm. 10, pp. 601-607