Pedro Elez-Martínez

Pedro Elez-Martínez

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Pedro Elez-Martínez

Pedro Elez-Martínez

Publications by authors named "Pedro Elez-Martínez"

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19Publications

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Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple.

Food Res Int 2019 Jul 28;121:433-440. Epub 2018 Nov 28.

Department of Food Technology, Agrotecnio Center, University of Lleida, Av. Alcalde Rovira Roure 191, Lleida E-25198, Spain. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.11.057DOI Listing
July 2019

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.

Crit Rev Food Sci Nutr 2018 24;58(15):2531-2548. Epub 2017 Aug 24.

a Department of Food Technology, Agrotecnio Center , University of Lleida , Av. Alcalde Rovira Roure 191, Lleida , E-25198 , Spain.

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https://www.tandfonline.com/doi/full/10.1080/10408398.2017.1
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http://dx.doi.org/10.1080/10408398.2017.1331200DOI Listing
May 2019

In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil.

J Food Sci 2018 May 16;83(5):1404-1411. Epub 2018 Apr 16.

Dept. of Food Technology, Agrotecnio Center, Univ. of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.

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http://dx.doi.org/10.1111/1750-3841.14140DOI Listing
May 2018

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products.

Food Funct 2018 Apr;9(4):2282-2289

Department of Food Technology, Agrotecnio Center, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.

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http://dx.doi.org/10.1039/C7FO01857FDOI Listing
April 2018

Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes.

Food Chem 2013 Dec 11;141(3):3131-8. Epub 2013 Jun 11.

Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Av. Joan XXIII s/n, Barcelona 08028, Spain.

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https://linkinghub.elsevier.com/retrieve/pii/S03088146130075
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http://dx.doi.org/10.1016/j.foodchem.2013.05.150DOI Listing
December 2013

Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice.

J Agric Food Chem 2013 Feb 18;61(8):1859-67. Epub 2013 Feb 18.

Department of Food Technology, University of Lleida, Lleida, Spain.

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http://dx.doi.org/10.1021/jf3044204DOI Listing
February 2013

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

J Agric Food Chem 2012 Sep 17;60(38):9667-72. Epub 2012 Sep 17.

Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona , Avinguda de Joan XXIII s/n, Barcelona 08028, Spain.

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http://dx.doi.org/10.1021/jf302791kDOI Listing
September 2012

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

J Agric Food Chem 2012 Mar 16;60(12):3126-34. Epub 2012 Mar 16.

Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Av. Joan XXIII s/n, Barcelona 08028, Spain.

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http://pubs.acs.org/doi/10.1021/jf205216m
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http://dx.doi.org/10.1021/jf205216mDOI Listing
March 2012

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

Crit Rev Food Sci Nutr 2009 Jun;49(6):552-76

Department of Plant Foods Science and Technology, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.

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http://dx.doi.org/10.1080/10408390802145526DOI Listing
June 2009

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

Nat Prod Commun 2009 May;4(5):741-6

Department of Food Technology, TPV-XaRTA, University of Lleida, 25198 Lleida, Spain.

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May 2009

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

Crit Rev Food Sci Nutr 2008 Sep;48(8):747-59

Department of Food Technology, University of Lleida, Lleida, Spain.

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http://dx.doi.org/10.1080/10408390701691000DOI Listing
September 2008

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

J Agric Food Chem 2005 Jun;53(11):4403-9

Department of Plant Foods Science and Technology, Instituto del Frío, CSIC, C/José Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain.

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http://pubs.acs.org/doi/abs/10.1021/jf048839b
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http://dx.doi.org/10.1021/jf048839bDOI Listing
June 2005

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

J Food Prot 2004 Nov;67(11):2596-602

Department of Food Technology, UTPV-CeRTA, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.

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http://dx.doi.org/10.4315/0362-028x-67.11.2596DOI Listing
November 2004

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

J Nutr Biochem 2004 Oct;15(10):601-7

Nutrition and Neurocognition Laboratory, Jean Mayer USDA--Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA.

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http://dx.doi.org/10.1016/j.jnutbio.2004.04.007DOI Listing
October 2004