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Molecules (Basel, Switzerland)|September 10, 2021
Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier FoodsAndrea Gómez-Maqueo, Dora Steurer, Jorge Welti-Chanes, et al.Foods (Basel, Switzerland)|April 30, 2021
Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A ReviewAdrián Lomelí-Martín, Luz María Martínez, Jorge Welti-Chanes, et al.Antioxidants (Basel, Switzerland)|February 22, 2020
Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and IngredientsAndrea Gómez-Maqueo, Marilena Antunes-Ricardo, Jorge Welti-Chanes, et al.Foods (Basel, Switzerland)|March 6, 2021
Carotenoid and Carotenoid Ester Profile and Their Deposition in Plastids in Fruits of New Papaya (Carica papaya L.) Varieties from the Canary IslandsSara Lara-Abia, Gloria Lobo-Rodrigo, Jorge Welti-Chanes, et al.Journal of the Science of Food and Agriculture|December 13, 2017
In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy foodTomás García-Cayuela, Beatriz Nuño-Escobar, Jorge Welti-Chanes, et al.Foods (Basel, Switzerland)|January 26, 2021
High Hydrostatic Pressure Processing of Whole Carrots: Effect of Static and Multi-Pulsed Mild Intensity Hydrostatic Pressure Treatments on Bioactive CompoundsFernando Viacava, Perla A Ramos-Parra, Jorge Welti-Chanes, et al.Molecules (Basel, Switzerland)|November 15, 2018
State-of-the-Art Extraction Methodologies for Bioactive Compounds from Algal Biome to Meet Bio-Economy Challenges and OpportunitiesJuan Eduardo Sosa-Hernández, Zamantha Escobedo-Avellaneda, Hafiz M N Iqbal, et al.Journal of Food Science and Technology|February 3, 2018
Hygroscopic properties and glass transition of dehydrated mango, apple and bananaClaudia Caballero-Cerón, Vinicio Serment-Moreno, Gonzalo Velazquez, et al.Foods (Basel, Switzerland)|July 29, 2023
Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W EmulsionsSara Lara-Abia, Gloria Lobo, Noelia Pérez-Pascual, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 6, 2017
The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatmentsViridiana Tejada-Ortigoza, Luis Eduardo García-Amezquita, Sergio O Serna-Saldívar, et al.Pageof 5