Publicaciones en las que colabora con Lucía Plaza (16)

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

2019

  1. Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 4, pp. 271-281

2018

  1. Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 13, pp. 4978-4987

2017

  1. Corrigendum to ‘Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions’ (Postharvest Biology and Technology (2017) 129 (118–128) (S0925521416306044) (10.1016/j.postharvbio.2017.03.013))

    Postharvest Biology and Technology

  2. Pome Fruit Juices

    Innovative Technologies in Beverage Processing (Wiley Blackwell), pp. 3-25

  3. Pome Fruit Juices

    INNOVATIVE TECHNOLOGIES IN BEVERAGE PROCESSING (JOHN WILEY & SONS LTD), pp. 3-25

  4. Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions

    Postharvest Biology and Technology, Vol. 129, pp. 118-128

2016

  1. Changes in the quality and antioxidant properties of fresh-cut melon treated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage

    Postharvest Biology and Technology, Vol. 111, pp. 25-30

2014

  1. Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as 'ready to eat' apple wedges

    LWT, Vol. 58, Núm. 2, pp. 541-549

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

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