Publicaciones en las que colabora con Begoña de Ancos (12)

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

2020

  1. 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

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

  2. Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products

    Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 502-536

2009

  1. Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields

    Critical Reviews in Food Science and Nutrition, Vol. 49, Núm. 6, pp. 552-576

2007

  1. Efecto de la aplicación de recubrimientos comestibles sobre calidad y compuestos fitoquímicos de papaya pre-cortada

    V Congreso Iberoamericano de Tecnología postcosecha y Agroexportaciones. Tecnología, calidad y seguridad hortofrutícola: Universidad Politécnica de Cartagena. 29 de mayo a 1 de junio, 2007

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. 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