Antioxidant capacity of cow milk, whey and deproteinized milk von Zulueta, A., Maurizi, A., Frígola, A., Esteve, M.J., Coli, R., Burini, G.

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Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing von Barba, F.J., Jäger, H., Meneses, N., Esteve, M.J., Frígola, A., Knorr, D.

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Study of consumer perception of healthy menus at restaurants von Lessa, K., Zulueta, A., Esteve, M.J., Frigola, A.

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Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage von Zulueta, A., Esteve, M.J., Frígola, A.

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Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana von Carbonell-Capella, J.M., Buniowska, M., Cortes, C., Zulueta, A., Frigola, A., Esteve, M.J.

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Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices von Cortés, C., Esteve, M.J., Rodrigo, D., Torregrosa, F., Frígola, A.

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Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices von Esteve, M.J., Frígola, A., Rodrigo, C., Rodrigo, D.

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Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life von Cortés, C., Esteve, M.J., Frı́gola, A., Torregrosa, F.

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Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography von Escrivá, A, Esteve, M.J, Farré, R, Frı́gola, A

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Using novel hydrophobic deep eutectic solvents to improve a sustainable carotenoid extraction from orange peels von Viñas-Ospino, A., Panić, M., Radojčić- Redovniković, I., Blesa, J., Esteve, M.J.

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Physicochemical Characteristics and Quality of Refrigerated Spanish Orange-Carrot Juices and Influence of Storage Conditions von Rodrigo, D, Arranz, J.I, Koch, S, Frígola, A, Rodrigo, M.C, Esteve, M.J, Calvo, C, Rodrigo, M

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Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice von Cortés, Clara, Esteve, María J., Frígola, Ana

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Green approach to extract bioactive compounds from orange peel employing hydrophilic and hydrophobic deep eutectic solvents von Viñas-Ospino, A., Panić, M., Bagović, M., Radošević, K., Esteve, M.J., Radojčić Redovniković, I.

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Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain von Zulueta, Ana, Esteve, María J., Frasquet, Isabel, Frígola, Ana

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Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice von Torregrosa, F., Esteve, M.J., Frígola, A., Cortés, C.

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Food healthy knowledge, attitudes and practices: Survey of the general public and food handlers von Lessa, K., Cortes, C., Frigola, A., Esteve, M.J.

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Kinetics of ascorbic acid degradation in green asparagus during heat processing von Esteve, M.J, Frigola, A, Martorell, L, Rodrigo, C

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Identification and Quantification of Carotenoids Including Geometrical Isomers in Fruit and Vegetable Juices by Liquid Chromatography with Ultraviolet−Diode Array Detection von Cortés, Clara, Esteve, María J, Frígola, Ana, Torregrosa, Francisco

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Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures von Zulueta, A., Esteve, M.J., Frígola, A.

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Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer von Blasco, R, Esteve, M.J, Frı́gola, A, Rodrigo, M

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