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Journal of Agricultural and Food Chemistry|March 24, 2012
Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foodsFrancisco J Barba, Maria J Esteve, Ana FrigolaJournal of Agricultural and Food Chemistry|August 26, 2010
Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverageFrancisco J Barba, Maria J Esteve, Ana FrigolaFoods (Basel, Switzerland)|June 25, 2020
High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional MethodsMayra Anticona, Jesus Blesa, Ana Frigola, et al.Nutrition (Burbank, Los Angeles County, Calif.)|July 10, 2020
Nutritional assessment of the school menus offered in Spain's Mediterranean areaMaria J Lavall, Jesus Blesa, Ana Frigola, et al.Food Chemistry|December 17, 2016
Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudianaMagdalena Buniowska, Juana M Carbonell-Capella, Ana Frigola, et al.Scientific Reports|November 8, 2019
Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compoundsAbigail Montero-Calderon, Clara Cortes, Ana Zulueta, et al.Nutricion Hospitalaria|January 25, 2020
[A study of the habits and food waste production of young university students]María Piedad Morata Verdugo, Raquel González-Santana, Jesús Blesa, et al.JMIR Medical Informatics|April 14, 2021
A User-Centered Chatbot (Wakamola) to Collect Linked Data in Population Networks to Support Studies of Overweight and Obesity Causes: Design and Pilot StudySabina Asensio-Cuesta, Vicent Blanes-Selva, J Alberto Conejero, et al.Pageof 1