| Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing C Sánchez-Moreno, L Plaza, P Elez-Martínez, B De Ancos, ... Journal of Agricultural and Food Chemistry 53 (11), 4403-4409, 2005 | 425 | 2005 |
| Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion MJ Rodríguez-Roque, MA Rojas-Graü, P Elez-Martínez, O Martín-Belloso Food Chemistry 136 (1), 206-212, 2013 | 273 | 2013 |
| Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods A Ribas-Agustí, O Martín-Belloso, R Soliva-Fortuny, P Elez-Martínez Critical reviews in food science and nutrition 58 (15), 2531-2548, 2018 | 269 | 2018 |
| Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages MJ Rodríguez-Roque, B de Ancos, C Sánchez-Moreno, MP Cano, ... Journal of Functional Foods 14, 33-43, 2015 | 266 | 2015 |
| Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil M Guderjan, P Elez-Martínez, D Knorr Innovative Food Science & Emerging Technologies 8 (1), 55-62, 2007 | 240 | 2007 |
| Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup P Elez-Martinez, O Martin-Belloso Food Chemistry 102 (1), 201-209, 2007 | 235 | 2007 |
| Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization L Plaza, C Sánchez-Moreno, P Elez-Martínez, B de Ancos, ... European Food Research and Technology 223, 487-493, 2006 | 232 | 2006 |
| Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice MJ Rodríguez-Roque, MA Rojas-Graü, P Elez-Martínez, ... Journal of agricultural and food chemistry 61 (8), 1859-1867, 2013 | 195 | 2013 |
| Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment P Elez-Martínez, RC Soliva-Fortuny, O Martín-Belloso European Food Research and Technology 222, 321-329, 2006 | 184 | 2006 |
| Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization L Plaza, C Sánchez-Moreno, B De Ancos, P Elez-Martínez, ... LWT-Food Science and Technology 44 (4), 834-839, 2011 | 182 | 2011 |
| Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields P Elez-Martinez, J Escola-Hernandez, RC Soliva-Fortuny, ... Food microbiology 22 (4), 311-319, 2005 | 180 | 2005 |
| Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters P Elez‐Martínez, I Aguiló‐Aguayo, O Martín‐Belloso Journal of the Science of Food and Agriculture 86 (1), 71-81, 2006 | 174 | 2006 |
| Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields C Sanchez-Moreno, B De Ancos, L Plaza, P Elez-Martinez, MP Cano Critical reviews in food science and nutrition 49 (6), 552-576, 2009 | 170 | 2009 |
| Inhibition of tomato (Licopersicon esculentum Mill.) pectin methylesterase by pulsed electric fields J Giner, V Gimeno, A Espachs, P Elez, GV Barbosa-Cánovas, O Martı́n Innovative Food Science & Emerging Technologies 1 (1), 57-67, 2000 | 147 | 2000 |
| Evaluation of browning effect on avocado purée preserved by combined methods RC Soliva, P Elez, M Sebastián, O Martı́n Innovative Food Science & Emerging Technologies 1 (4), 261-268, 2000 | 146 | 2000 |
| Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging RC Soliva-Fortuny, P Elez-Martı́nez, O Martı́n-Belloso Innovative Food Science & Emerging Technologies 5 (2), 215-224, 2004 | 138 | 2004 |
| Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: a review J Mosqueda-Melgar, P Elez-Martinez, RM Raybaudi-Massilia, ... Critical Reviews in Food Science and Nutrition 48 (8), 747-759, 2008 | 137 | 2008 |
| In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice-and milk-based beverages MJ Rodriguez-Roque, MA Rojas-Graue, P Elez-Martinez, ... Food Research International 62, 771-778, 2014 | 125 | 2014 |
| Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields P Elez-Martínez, M Suárez-Recio, O Martín-Belloso Journal of Food Engineering 78 (1), 184-193, 2007 | 99 | 2007 |
| Kinetics of polyphenol oxidase activity inhibition and browning of avocado puree preserved by combined methods RC Soliva-Fortuny, P Elez-Martı́nez, M Sebastián-Calderó, ... Journal of Food Engineering 55 (2), 131-137, 2002 | 99 | 2002 |
