| Extending and measuring the quality of fresh-cut fruit and vegetables: a review D Rico, AB Martin-Diana, JM Barat, C Barry-Ryan Trends in Food Science & Technology 18 (7), 373-386, 2007 | 1370 | 2007 |
| Characterization of phenolic composition in Lamiaceae spices by LC-ESI-MS/MS MB Hossain, DK Rai, NP Brunton, AB Martin-Diana, C Barry-Ryan Journal of agricultural and food chemistry 58 (19), 10576-10581, 2010 | 506 | 2010 |
| Effect of drying method on the antioxidant capacity of six Lamiaceae herbs MB Hossain, C Barry-Ryan, AB Martin-Diana, NP Brunton Food Chemistry 123 (1), 85-91, 2010 | 420 | 2010 |
| Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ... Ultrasonics sonochemistry 19 (3), 582-590, 2012 | 348 | 2012 |
| Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review AB Martin-Diana, D Rico, JM Frias, JM Barat, GTM Henehan, ... Trends in Food Science & Technology 18 (4), 210-218, 2007 | 291 | 2007 |
| Development of a fermented goat's milk containing probiotic bacteria AB Martı́n-Diana, C Janer, C Peláez, T Requena International Dairy Journal 13 (10), 827-833, 2003 | 284 | 2003 |
| Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare … MB Hossain, C Barry-Ryan, AB Martin-Diana, NP Brunton Food Chemistry 126 (1), 339-346, 2011 | 252 | 2011 |
| Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants M Hossain, N Brunton, C Barry-Ryan, AB Martin-Diana, M Wilkinson Technological University Dublin, 2008 | 209 | 2008 |
| Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets I Albertos, AB Martín-Diana, PJ Cullen, BK Tiwari, SK Ojha, P Bourke, ... Innovative Food Science & Emerging Technologies 44, 117-122, 2017 | 199 | 2017 |
| Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce AB Martín-Diana, D Rico, C Barry-Ryan Innovative Food Science & Emerging Technologies 9 (4), 593-603, 2008 | 163 | 2008 |
| Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots D Rico, AB Martin-Diana, JM Frias, JM Barat, GTM Henehan, ... Journal of Food Engineering 79 (4), 1196-1206, 2007 | 158 | 2007 |
| Orange juices enriched with chitosan: Optimisation for extending the shelf-life AB Martín-Diana, D Rico, JM Barat, C Barry-Ryan Innovative food science & emerging technologies 10 (4), 590-600, 2009 | 134 | 2009 |
| Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology I Albertos, AB Martin-Diana, PJ Cullen, BK Tiwari, KS Ojha, P Bourke, ... Innovative Food Science & Emerging Technologies 53, 85-91, 2019 | 124 | 2019 |
| Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce D Rico, AB Martín‐Diana, JM Frías, GTM Henehan, C Barry‐Ryan Journal of the Science of Food and Agriculture 86 (13), 2179-2188, 2006 | 119 | 2006 |
| Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage AB Martin-Diana, D Rico, J Frias, GTM Henehan, J Mulcahy, JM Barat, ... Journal of Food Engineering 77 (4), 1069-1077, 2006 | 117 | 2006 |
| Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant … MB Hossain, A Patras, C Barry-Ryan, AB Martin-Diana, NP Brunton Journal of functional foods 3 (3), 179-189, 2011 | 107 | 2011 |
| Sprouted barley flour as a nutritious and functional ingredient D Rico, E Peñas, MC García, C Martínez-Villaluenga, DK Rai, RI Birsan, ... Foods 9 (3), 296, 2020 | 102 | 2020 |
| Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce D Rico, AB Martín-Diana, C Barry-Ryan, JM Frías, GTM Henehan, ... Innovative food science & emerging technologies 9 (1), 37-48, 2008 | 101 | 2008 |
| Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters AB Martin-Diana, D Rico, C Barry-Ryan, JM Frias, J Mulcahy, ... Food research international 38 (7), 729-740, 2005 | 90 | 2005 |
| Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks I Albertos, AB Martin-Diana, MA Sanz, JM Barat, AM Diez, I Jaime, D Rico Innovative Food Science & Emerging Technologies 33, 115-122, 2016 | 84 | 2016 |
Daniel RicoProfesor titular. Facultad Medicina. Universidad de Valladolid在 uva.es 的电子邮件经过验证
