| Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage M Morales-de La Peña, L Salvia-Trujillo, MA Rojas-Graü, ... LWT-Food Science and Technology 43 (6), 872-881, 2010 | 147 | 2010 |
| Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage M Morales-De La Peña, L Salvia-Trujillo, MA Rojas-Graü, ... Food chemistry 129 (3), 982-990, 2011 | 117 | 2011 |
| Novel technologies to improve food safety and quality M Morales-de la Peña, J Welti-Chanes, O Martín-Belloso Current opinion in food science 30, 1-7, 2019 | 114 | 2019 |
| Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage L Salvia-Trujillo, M Morales-de la Peña, MA Rojas-Graü, O Martín-Belloso Food Control 22 (10), 1639-1646, 2011 | 63 | 2011 |
| Food preservation by pulsed electric fields: an engineering perspective M Morales-de La Peña, P Elez-Martínez, O Martín-Belloso Food Engineering Reviews 3, 94-107, 2011 | 55 | 2011 |
| Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration M Morales-De La Peña, L Salvia-Trujillo, MA Rojas-Graü, ... Innovative Food Science & Emerging Technologies 11 (4), 604-610, 2010 | 53 | 2010 |
| Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage M Morales-De La Peña, L Salvia-Trujillo, MA Rojas-Graü, ... Food Control 22 (12), 1975-1983, 2011 | 36 | 2011 |
| Application of novel processing methods for greater retention of functional compounds in fruit-based beverages M Morales-de la Peña, J Welti-Chanes, O Martín-Belloso Beverages 2 (2), 14, 2016 | 35 | 2016 |
| Changes in water-soluble vitamins and antioxidant capacity of fruit juice–milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage L Salvia-Trujillo, M Morales-de la Pena, A Rojas-Graü, O Martin-Belloso Journal of agricultural and food chemistry 59 (18), 10034-10043, 2011 | 34 | 2011 |
| High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content M Morales-de la Peña, O Martín-Belloso, J Welti-Chanes Ultrasonics Sonochemistry 49, 154-160, 2018 | 22 | 2018 |
| Opportunities and challenges of ultrasound for food processing: An industry point of view J Welti-Chanes, M Morales-de la Peña, DA Jacobo-Velázquez, ... Ultrasound: Advances for food processing and preservation, 457-497, 2017 | 22 | 2017 |
| Effect of high hydrostatic pressure and temperature on enzymatic activity and quality attributes in mango puree varieties (cv. Tommy Atkins and Manila) M Morales-De la Pena, B Salinas-Roca, Z Escobedo-Avellaneda, ... Food and Bioprocess Technology 11, 1211-1221, 2018 | 18 | 2018 |
| Evaluation of rheology and printability of 3D printing nutritious food with complex formulations R Maldonado-Rosas, V Tejada-Ortigoza, E Cuan-Urquizo, ... Additive Manufacturing 58, 103030, 2022 | 16 | 2022 |
| Effects of high intensity pulsed electric fields or thermal pasteurization and refrigerated storage on antioxidant compounds of fruit juice‐milk beverages. Part I: Phenolic … M Morales‐de la Peña, L Salvia‐Trujillo, MA Rojas‐Graü, ... Journal of Food Processing and Preservation 41 (3), e12912, 2017 | 14 | 2017 |
| Pulsed electric fields technology for healthy food products M Morales-de la Peña, LM Rábago-Panduro, R Soliva-Fortuny, ... Food Engineering Reviews, 1-15, 2021 | 13 | 2021 |
| High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage M Morales-de la Peña, L Salvia-Trujillo, T Garde-Cerdán, MA Rojas-Graü, ... Innovative Food Science & Emerging Technologies 16, 47-53, 2012 | 13 | 2012 |
| Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration L Salvia-Trujillo, M Morales-de la Peña, A Rojas-Graü, J Welti-Chanes, ... Food Control 80, 236-243, 2017 | 12 | 2017 |
| Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage LM Rábago Panduro, O Martín Belloso, J Welti-Chanes, ... Revista Mexicana de Ingeniería Química, 2020, vol. 19, núm. 3, p. 1439-1452, 2020 | 11 | 2020 |
| Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage G Rios-Corripio, M Morales-de la Peña, J Welti-Chanes, ... Innovative Food Science & Emerging Technologies 79, 103045, 2022 | 9 | 2022 |
| Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil … LM Rábago-Panduro, M Morales-de la Peña, O Martín-Belloso, ... Food Engineering Reviews, 1-10, 2021 | 9 | 2021 |
