ANA MARIA
FRIGOLA CANOVES
CATEDRÁTICO/A DE UNIVERSIDAD
Clara
Cortés
Publicaciones en las que colabora con Clara Cortés (16)
2019
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Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds
Scientific Reports, Vol. 9, Núm. 1
2017
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Food healthy knowledge, attitudes and practices: Survey of the general public and food handlers
International Journal of Gastronomy and Food Science, Vol. 7, pp. 1-4
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Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana
Food and Bioproducts Processing, Vol. 101, pp. 214-222
2012
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Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment
Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2222-2232
2009
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Anteroxanthin concentration during refrigerated storage in orange juice treated by PEF
Czech Journal of Food Sciences
2008
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Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
Food Control, Vol. 19, Núm. 2, pp. 151-158
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Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization
European Food Research and Technology, Vol. 227, Núm. 2, pp. 629-635
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Total antioxidant capacity of refrigerated orange juice treated with pulsed electric fields
Proceedings of the Nutrition Society
2006
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Ascorbic acid stability during refrigerated storage of orange-carrot juice treated by high pulsed electric field and comparison with pasteurized juice
Journal of Food Engineering, Vol. 73, Núm. 4, pp. 339-345
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Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields
Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 17, pp. 6247-6254
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Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices
Food and Chemical Toxicology, Vol. 44, Núm. 11, pp. 1932-1939
2005
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Changes in carotenoids including geometrical isomers and ascorbic acid content in orange-carrot juice during frozen storage
European Food Research and Technology, Vol. 221, Núm. 1-2, pp. 125-131
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Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 24, pp. 9519-9525
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Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life
Food Chemistry, Vol. 91, Núm. 2, pp. 319-325
2004
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Identification and Quantification of Carotenoids Including Geometrical Isomers in Fruit and Vegetable Juices by Liquid Chromatography with Ultraviolet-Diode Array Detection
Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 8, pp. 2203-2212
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Physical and chemical properties of different commercially available types of "horchata de chufa"
Italian Journal of Food Science, Vol. 16, Núm. 1, pp. 113-121