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Concepción Sánchez-Moreno, Begoña de Ancos, Lucía Plaza, Pedro Elez-Martínez & M.
Pilar Cano. (2009) Nutritional Approaches and Health-Related Properties of Plant Foods Processed by High Pressure and Pulsed Electric Fields. Critical Reviews in Food Science and Nutrition 49:6, pages 552-576.
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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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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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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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