Publicaciones en las que colabora con ROBERT CARLES SOLIVA FORTUNY (26)

2017

  1. Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

    Food Engineering Reviews, Vol. 9, Núm. 3, pp. 213-225

  2. Pulsed electric fields effects on health-related compounds and antioxidant capacity of tomato juice

    Handbook of Electroporation (Springer International Publishing), pp. 2225-2238

2015

  1. Carotenoids in Nonthermally Treated Fruit Juices

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 637-642

2013

  1. Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

    Journal of Food Composition and Analysis, Vol. 32, Núm. 1, pp. 51-58

  2. Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

    Trends in Food Science and Technology, Vol. 29, Núm. 2, pp. 98-107

2012

  1. Stability of health-related compounds in plant foods through the application of non thermal processes

    Trends in Food Science and Technology, Vol. 23, Núm. 2, pp. 111-123

  2. Vitamin c

    Handbook of Analysis of Active Compounds in Functional Foods (CRC Press), pp. 195-217

2010

  1. Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres

    Journal of Food Composition and Analysis, Vol. 23, Núm. 1, pp. 37-43

  2. Oxidative stability of antioxidants in fruits and vegetables

    OXIDATION IN FOODS AND BEVERAGES AND ANTIOXIDANT APPLICATIONS, VOL 2: MANAGEMENT IN DIFFERENT INDUSTRY SECTORS (WOODHEAD PUBL LTD), pp. 391-423

2009

  1. Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

    Food Chemistry, Vol. 112, Núm. 1, pp. 258-266

  2. Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

    Journal of the Science of Food and Agriculture, Vol. 89, Núm. 15, pp. 2636-2642

  3. Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6603-6610

  4. Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

    Food Chemistry, Vol. 115, Núm. 4, pp. 1312-1319

  5. Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice

    LWT, Vol. 42, Núm. 1, pp. 93-100

  6. Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres

    Journal of Food Science, Vol. 74, Núm. 2

  7. Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

    Journal of Food Engineering, Vol. 95, Núm. 1, pp. 99-105

2008

  1. Antioxidant content of fresh-cut pears stored in high-O 2 active packages compared with conventional low- O 2 active and passive modified atmosphere packaging

    Journal of Agricultural and Food Chemistry

  2. Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 15, pp. 2606-2614

  3. Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 3, pp. 272-279

  4. Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

    LWT, Vol. 41, Núm. 2, pp. 217-226