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Monika Mieszczakowska-Frąc, Karolina Celejewska & Witold Płocharski. (2021) Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants 10:1, pages 54.
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Zhengyi Hu, Yao Tong, Anne Manyande & Hongying Du. (2020) Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue. Czech Journal of Food Sciences 38:2, pages 84-93.
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Zhenzhou Zhu, Fang Wang, Qiang Xia, Yunfei Li, Shahin Roohinejad, Krystian Marszałek, Elena Roselló-Soto & Francisco J. Barba. 2020. Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow. Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
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Francisco J. Barba, Paulo E. Sichetti Munekata, José M. Lorenzo & Antonio Cilla. 2019. Encyclopedia of Food Security and Sustainability. Encyclopedia of Food Security and Sustainability
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Antonio Cilla, Lourdes Bosch, Reyes Barberá & Amparo Alegría. (2018) Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. Journal of Food Composition and Analysis 68, pages 3-15.
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Sze Ying Leong, David John Burritt & Indrawati Oey. 2018. Innovative Food Processing Technologies. Innovative Food Processing Technologies
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Begoña de Ancos & Concepción Sánchez‐Moreno. 2017. Innovative Technologies in Beverage Processing. Innovative Technologies in Beverage Processing
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Isabel Odriozola-Serrano, Robert Soliva-Fortuny & Olga Martín-Belloso. 2017. Handbook of Electroporation. Handbook of Electroporation
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Özlem Tokuşoğlu. (2016) Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review. Polish Journal of Food and Nutrition Sciences 66:4, pages 243-251.
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Mariana Morales-de la Peña, Jorge Welti-Chanes & Olga Martín-Belloso. (2016) Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages. Beverages 2:2, pages 14.
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Sze Ying Leong, Indrawati Oey & David John Burritt. (2016) Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H 2 O 2 -induced oxidative damage. Food Chemistry 196, pages 654-664.
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Isabel Odriozola-Serrano, Robert Soliva-Fortuny & Olga Martín-Belloso. 2016. Handbook of Electroporation. Handbook of Electroporation
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Francisco J. Barba, Oleksii Parniakov, Sofia A. Pereira, Artur Wiktor, Nabil Grimi, Nadia Boussetta, Jorge A. Saraiva, Javier Raso, Olga Martin-Belloso, Dorota Witrowa-Rajchert, Nikolai Lebovka & Eugène Vorobiev. (2015) Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International 77, pages 773-798.
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Torsten Bohn, Gordon J. McDougall, Amparo Alegría, Marie Alminger, Eva Arrigoni, Anna‐Marja Aura, Catarina Brito, Antonio Cilla, Sedef N. El, Sibel Karakaya, Marie C. Martínez‐Cuesta & Claudia N. Santos. (2015) Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols. Molecular Nutrition & Food Research 59:7, pages 1307-1323.
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Teresa Rocha, Evangelista Rocha, Ana Catarina Alves, Ana Margarida Medeiros, Vânia Francisco, Sónia Silva, Isabel Mendes Gaspar, Quitéria Rato & Mafalda Bourbon. (2014) Cardiovascular risk profile of high school students: A cross-sectional study. Revista Portuguesa de Cardiologia (English Edition) 33:9, pages 525-534.
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Teresa Rocha, Evangelista Rocha, Ana Catarina Alves, Ana Margarida Medeiros, Vânia Francisco, Sónia Silva, Isabel Mendes Gaspar, Quitéria Rato & Mafalda Bourbon. (2014) Cardiovascular risk profile of high school students: A cross-sectional study. Revista Portuguesa de Cardiologia 33:9, pages 525-534.
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Jack Appiah Ofori & Yun-Hwa Peggy. 2013. Bio-Nanotechnology. Bio-Nanotechnology
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Sueli Rodrigues & Fabiano FernandesIngrid Aguiló-Aguayo, Pedro Elez-Martínez, Robert Soliva-Fortuny & Olga Martín-Belloso. 2012. Advances in Fruit Processing Technologies. Advances in Fruit Processing Technologies
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Gemma Oms-Oliu, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Pedro Elez-Martínez & Olga Martín-Belloso. (2012) Stability of health-related compounds in plant foods through the application of non thermal processes. Trends in Food Science & Technology 23:2, pages 111-123.
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Pedro Elez-Martínez, Ángel Sobrino-López, Robert Soliva-Fortuny & Olga Martín-Belloso. 2012. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods
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Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny, Pedro Elez-Martínez & Olga Martín-Belloso. 2011. Advances in Food Protection. Advances in Food Protection
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O. Martín-Belloso, I. Odriozola-Serrano, M.A. Rojas-Graü & R. Soliva-Fortuny. 2010. Oxidation in Foods and Beverages and Antioxidant Applications. Oxidation in Foods and Beverages and Antioxidant Applications
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Joaquín Giner-Seguí, Pedro Elez-Martínez & Olga Martín-Belloso. (2009) Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields. Journal of Food Engineering 95:3, pages 446-452.
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Isabel Odriozola-Serrano, Robert Soliva-Fortuny & Olga Martín-Belloso. (2009) Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. LWT - Food Science and Technology 42:1, pages 93-100.
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Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Teresa Hernández-Jover & Olga Martín-Belloso. (2009) Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chemistry 112:1, pages 258-266.
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Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Vicente Gimeno-Añó & Olga Martín-Belloso. (2008) Kinetic Study of Anthocyanins, Vitamin C, and Antioxidant Capacity in Strawberry Juices Treated by High-Intensity Pulsed Electric Fields. Journal of Agricultural and Food Chemistry 56:18, pages 8387-8393.
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Isabel Odriozola-Serrano, Robert Soliva-Fortuny & Olga Martín-Belloso. (2008) Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovative Food Science & Emerging Technologies 9:3, pages 272-279.
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Isabel Odriozola-Serrano, Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny, Vicente Gimeno-Añó & Olga Martín-Belloso. (2007) Lycopene, Vitamin C, and Antioxidant Capacity of Tomato Juice as Affected by High-Intensity Pulsed Electric Fields Critical Parameters. Journal of Agricultural and Food Chemistry 55:22, pages 9036-9042.
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