| Ascorbic acid stability in fruit juices during thermosonication K Aguilar, A Garvín, A Ibarz, PED Augusto Ultrasonics sonochemistry 37, 375-381, 2017 | 110 | 2017 |
| Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties K Aguilar, R Ibarz, A Garvín, A Ibarz LWT-Food science and Technology 65, 969-977, 2016 | 29 | 2016 |
| Ascorbic acid degradation in aqueous solution during UV-Vis irradiation K Aguilar, A Garvín, AV Lara-Sagahón, A Ibarz Food chemistry 297, 124864, 2019 | 24 | 2019 |
| Effect of UV–Vis processing on enzymatic activity and the physicochemical properties of peach juices from different varieties K Aguilar, A Garvín, A Ibarz Innovative food science & emerging technologies 48, 83-89, 2018 | 22 | 2018 |
| Modelling of 5-hydroxymethylfurfural photo-degradation by UV irradiation. Influence of temperature and pH K Aguilar, A Garvin, E Azuara, A Ibarz Food Research International 71, 165-173, 2015 | 20 | 2015 |
| Effect of the concentration on the kinetic model of the photo-degradation of 5-hydroxymethylfurfural by UV irradiation K Aguilar, A Garvín, A Ibarz Journal of food engineering 191, 67-76, 2016 | 18 | 2016 |
| Kinetic study and modelling of the UV photo-degradation of thiabendazole R Ibarz, A Garvín, K Aguilar, A Ibarz Food Research International 81, 133-140, 2016 | 16 | 2016 |
| Rate-controlling mechanisms in the photo-degradation of 5-hydroxymethylfurfural K Aguilar, A Garvín, E Azuara, A Ibarz Food and Bioprocess Technology 9, 1399-1407, 2016 | 7 | 2016 |
| Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products K Aguilar Brazilian Journal of Food Technology 25, e2021116, 2022 | 4 | 2022 |
| Emerging technologies for noncarbonated beverages processing ML Rojas, AC Miano, K Aguilar, PED Augusto Trends in Non-alcoholic Beverages, 233-261, 2020 | 3 | 2020 |
| Avaliação do pré-tratamento com ultrassom como ferramenta para melhorar o processo de uma bebida fermentada a partir de subprodutos de abacaxi K Aguilar Brazilian Journal of Food Technology 25, e2021116, 2022 | 1 | 2022 |
