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Edible Nanoemulsions as Carriers of Active Ingredients: A Review.Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples.High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice.Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging.Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields.Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes.Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres.Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging.Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize.Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived productsEffects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approachModulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer TechniquePulsed light inactivation of naturally occurring moulds on wheat grainUsing Antibrowning Agents to Enhance Quality and Safety of Fresh-Cut Avocado Treated with Intense Light PulsesComparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in ratsPhysical and structural changes in liquid whole egg treated with high-intensity pulsed electric fieldsVolatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juicesEffects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juiceIn Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of OilEffect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberriesEnhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
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R C Soliva-Fortuny
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0000-0003-4573-4801