Elez-Martínez P - Search Results

1

Intake of Mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans.

Sánchez-Moreno C, Pilar Cano M, De Ancos B, Plaza L, Olmedilla B, Granado F, Elez-Martínez P, Martín-Belloso O, Martín A. Sánchez-Moreno C, et al. Int J Food Sci Nutr. 2005 Mar;56(2):115-24. doi: 10.1080/09637480500081811. Int J Food Sci Nutr. 2005. PMID: 16019321

2

Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis.

Manthei A, Elez-Martínez P, Soliva-Fortuny R, Murciano-Martínez P. Manthei A, et al. Among authors: elez martinez p. Food Chem. 2024 Mar 1;435:137583. doi: 10.1016/j.foodchem.2023.137583. Epub 2023 Sep 23. Food Chem. 2024. PMID: 37804723 Free article.

3

Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.

Sánchez-Moreno C, Cano MP, de Ancos B, Plaza L, Olmedilla B, Granado F, Elez-Martínez P, Martín-Belloso O, Martín A. Sánchez-Moreno C, et al. J Nutr Biochem. 2004 Oct;15(10):601-7. doi: 10.1016/j.jnutbio.2004.04.007. J Nutr Biochem. 2004. PMID: 15542351

4

Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields.

Elez-Martínez P, Escolà-Hernández J, Soliva-Fortuny RC, Martín-Belloso O. Elez-Martínez P, et al. J Food Prot. 2004 Nov;67(11):2596-602. doi: 10.4315/0362-028x-67.11.2596. J Food Prot. 2004. PMID: 15553647 Free article.

5

Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.

Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP. Sánchez-Moreno C, et al. J Agric Food Chem. 2005 Jun 1;53(11):4403-9. doi: 10.1021/jf048839b. J Agric Food Chem. 2005. PMID: 15913302

6

Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: a review.

Mosqueda-Melgar J, Elez-Martínez P, Raybaudi-Massilia RM, Martín-Belloso O. Mosqueda-Melgar J, et al. Crit Rev Food Sci Nutr. 2008 Sep;48(8):747-59. doi: 10.1080/10408390701691000. Crit Rev Food Sci Nutr. 2008. PMID: 18756397 Review.

7

Impact of high-intensity pulsed electric fields on bioactive compounds in Mediterranean plant-based foods.

Elez-Martínez P, Soliva-Fortuny R, Martín-Belloso O. Elez-Martínez P, et al. Nat Prod Commun. 2009 May;4(5):741-6. Nat Prod Commun. 2009. PMID: 19445321 Review.

8

Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.

Sánchez-Moreno C, de Ancos B, Plaza L, Elez-Martínez P, Cano MP. Sánchez-Moreno C, et al. Crit Rev Food Sci Nutr. 2009 Jun;49(6):552-76. doi: 10.1080/10408390802145526. Crit Rev Food Sci Nutr. 2009. PMID: 19484635 Review.

9

Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit.

Vallverdú-Queralt A, Oms-Oliu G, Odriozola-Serrano I, Lamuela-Raventos RM, Martín-Belloso O, Elez-Martínez P. Vallverdú-Queralt A, et al. J Agric Food Chem. 2012 Mar 28;60(12):3126-34. doi: 10.1021/jf205216m. Epub 2012 Mar 16. J Agric Food Chem. 2012. PMID: 22372526

10

Changes in the polyphenol profile of tomato juices processed by pulsed electric fields.

Vallverdú-Queralt A, Odriozola-Serrano I, Oms-Oliu G, Lamuela-Raventós RM, Elez-Martínez P, Martín-Belloso O. Vallverdú-Queralt A, et al. J Agric Food Chem. 2012 Sep 26;60(38):9667-72. doi: 10.1021/jf302791k. Epub 2012 Sep 17. J Agric Food Chem. 2012. PMID: 22957841

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