| Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage AE Illera, S Chaple, MT Sanz, S Ng, P Lu, J Jones, E Carey, P Bourke Food chemistry: X 3, 100049, 2019 | 118 | 2019 |
| Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties H Briongos, AE Illera, MT Sanz, R Melgosa, S Beltrán, AG Solaesa LWT 74, 411-419, 2016 | 66 | 2016 |
| Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice AE Illera, MT Sanz, O Benito-Román, S Varona, S Beltrán, R Melgosa, ... Innovative Food Science & Emerging Technologies 47, 71-80, 2018 | 64 | 2018 |
| Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples AE Illera, MT Sanz, S Beltrán, R Melgosa, AG Solaesa, MO Ruiz Journal of Food Engineering 221, 141-150, 2018 | 50 | 2018 |
| Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters AE Illera, MT Sanz, E Trigueros, S Beltrán, R Melgosa Journal of Food Engineering 239, 64-71, 2018 | 39 | 2018 |
| Recent advances and potential applications of atmospheric pressure cold plasma technology for sustainable food processing X Yepez, AE Illera, H Baykara, K Keener Foods 11 (13), 1833, 2022 | 32 | 2022 |
| Supercritical CO2 assisted synthesis and concentration of monoacylglycerides rich in omega-3 polyunsaturated fatty acids R Melgosa, MT Sanz, Ó Benito-Román, AE Illera, S Beltrán Journal of CO2 Utilization 31, 65-74, 2019 | 27 | 2019 |
| Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products Ó Benito-Román, MT Sanz, AE Illera, R Melgosa, S Beltrán Catalysis Today 346, 112-120, 2020 | 21 | 2020 |
| High pressure CO2 solubility in food model solutions and fruit juices AE Illera, MT Sanz, S Beltrán, R Melgosa The Journal of Supercritical Fluids 143, 120-125, 2019 | 21 | 2019 |
| Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis P Alonso-Riano, R Melgosa, E Trigueros, AE Illera, S Beltrán, MT Sanz Food Chemistry 396, 133493, 2022 | 20 | 2022 |
| Pectin methylesterase inactivation by high pressure carbon dioxide (HPCD) Ó Benito-Román, MT Sanz, AE Illera, R Melgosa, JM Benito, S Beltrán The Journal of Supercritical Fluids 145, 111-121, 2019 | 20 | 2019 |
| Effect of high pressure carbon dioxide on polyphenoloxidase from Litopenaeus vannamei AE Illera, MT Sanz, S Beltrán, O Benito-Román LWT 109, 359-365, 2019 | 17 | 2019 |
| Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent P Barea, R Melgosa, AE Illera, P Alonso-Riaño, ED de Cerio, ... Food Chemistry 418, 135925, 2023 | 16 | 2023 |
| Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods SA Tadesse, SA Emire, P Barea, AE Illera, R Melgosa, S Beltrán, MT Sanz Food and Bioproducts Processing 141, 167-184, 2023 | 12 | 2023 |
| High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs AE Illera, VR Souza, N Nikmaram, L Tang, KM Keener Innovative Food Science & Emerging Technologies 82, 103210, 2022 | 12 | 2022 |
| High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing VR Souza, AE Illera, KM Keener Innovative Food Science & Emerging Technologies 80, 103065, 2022 | 10 | 2022 |
| Effect of high voltage atmospheric cold plasma on chicken eggs quality during refrigerated storage AE Illera, VR Souza, L Tang, N Nikmaram, KM Keener Food Bioscience 53, 102754, 2023 | 9 | 2023 |
| Enzyme inactivation and changes in the properties of cloudy apple juice after high‐pressure carbon dioxide and thermosonication treatments and during refrigerated storage AE Illera, S Beltrán, MT Sanz Journal of Food Processing and Preservation 44 (7), e14521, 2020 | 9 | 2020 |
| Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction P Alonso-Riaño, AE Illera, O Benito-Román, R Melgosa, ... Food Chemistry 442, 138421, 2024 | 8 | 2024 |
| Valorization of brewer’s spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation P Alonso-Riano, AE Illera, MST Amândio, AMRB Xavier, S Beltrán, ... Separation and Purification Technology 309, 123008, 2023 | 7 | 2023 |
