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La Pena MMD, Rabago-Panduro LM, Soliva-Fortuny R, Martin-Belloso O, Welti-Chanes J. Pulsed Electric Fields Technology for Healthy Food Products. Food Engineering Reviews

by LAGRAFICA Creative | Jul 6, 2021 | 2021, Food Sciences, Novel Technologies for Food Processing

Perez M, Lopez-Yerena A, Lozano-Castellon J, Olmo-Cunillera A, Lamuela-Raventos RM, Martin-Belloso O, Vallverdu-Queralt A. 2021. Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants 10

by LAGRAFICA Creative | Jul 6, 2021 | 2021, Food Sciences, Novel Technologies for Food Processing

Lopez-Gamez G, Elez-Martinez P, Quiles-Chulia A, Martin-Belloso O, Hernando-Hernando I, Soliva-Fortuny R. 2021. Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure. Food & Function 12, 2772-2783.

by LAGRAFICA Creative | Jul 6, 2021 | 2021, Food Sciences, Novel Technologies for Food Processing

Molet-Rodriguez A, Turmo-Ibarz A, Salvia-Trujillo L, Martin-Belloso O. 2021. Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage. Lwt-Food Science and Technology 141

by LAGRAFICA Creative | Jul 6, 2021 | 2021, Food Sciences, Novel Technologies for Food Processing

Martínez-Subirà M, Romero MP, Puig E, Macià A, Romagosa I, Moralejo M* (2020) Purple, high β-glucan, hulless barley as valuable ingredient for functional food. LWT-Food Science and Technology 131,109582.

by LAGRAFICA Creative | Jul 2, 2021 | 2020, Area, Crop Physiology, Food Bioactive Compounds, Food Sciences, Plant & Environmental Sciences, Year

DOI: 10.1016/j.lwt.2020.109582

Martínez-Subirà M, Romero M, Macià A, Puig E, Romagosa I, Moralejo M* (2021). Bioactive compounds and antioxidant capacity in pearling fractions of hulled, partially hull-less and hull-less food barley genotypes. Foods 10, (3) 565.

by LAGRAFICA Creative | Jul 2, 2021 | 2021, Area, Crop Physiology, Food Bioactive Compounds, Food Sciences, Plant & Environmental Sciences, Year

DOI: 10.3390/foods10030565
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