Publikationen, an denen er mitarbeitet Clara Cortés (16)

2019

  1. Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds

    Scientific Reports, Vol. 9, Núm. 1

2017

  1. 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

  2. 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

  1. 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

  1. Anteroxanthin concentration during refrigerated storage in orange juice treated by PEF

    Czech Journal of Food Sciences

2008

  1. 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

  2. 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

  3. Total antioxidant capacity of refrigerated orange juice treated with pulsed electric fields

    Proceedings of the Nutrition Society

2006

  1. 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

  2. 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

  3. 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

  1. 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

  2. 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

  3. 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

  1. 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

  2. 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