Robert Soliva-Fortuny

Robert Soliva-Fortuny

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Robert Soliva-Fortuny

Robert Soliva-Fortuny

Publications by authors named "Robert Soliva-Fortuny"

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Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices.

Food Chem 2020 Jun 23;315:126283. Epub 2020 Jan 23.

Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain.

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http://dx.doi.org/10.1016/j.foodchem.2020.126283DOI Listing
June 2020

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

Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries.

Food Chem 2018 Oct 4;264:393-400. Epub 2018 May 4.

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

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http://dx.doi.org/10.1016/j.foodchem.2018.05.028DOI Listing
October 2018

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

Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize.

Plant Foods Hum Nutr 2017 Jun;72(2):113-119

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

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http://dx.doi.org/10.1007/s11130-017-0604-7DOI Listing
June 2017

Edible Nanoemulsions as Carriers of Active Ingredients: A Review.

Annu Rev Food Sci Technol 2017 02 11;8:439-466. Epub 2017 Jan 11.

Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198; email:

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http://dx.doi.org/10.1146/annurev-food-030216-025908DOI Listing
February 2017

Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach.

J Sci Food Agric 2017 Jan 28;97(1):261-268. Epub 2016 Apr 28.

Department of Food Technology, University of Lleida - Agrotecnio Center, Lleida, Spain.

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http://dx.doi.org/10.1002/jsfa.7723DOI Listing
January 2017

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples.

J Food Sci Technol 2015 Dec 21;52(12):7795-805. Epub 2015 Jun 21.

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

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http://dx.doi.org/10.1007/s13197-015-1907-zDOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4648928PMC
December 2015

Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer Technique.

Biomacromolecules 2015 Sep 2;16(9):2895-903. Epub 2015 Sep 2.

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/10.1021/acs.biomac.5b00821DOI Listing
September 2015

Pulsed light inactivation of naturally occurring moulds on wheat grain.

J Sci Food Agric 2014 Mar 27;94(4):721-6. Epub 2013 Aug 27.

Department of Applied Microbiology, Faculty of Food Science and Engineering 'Dunarea de Jos', University of Galati, 800201, Galati, Romania.

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http://dx.doi.org/10.1002/jsfa.6324DOI Listing
March 2014

Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields.

J Food Sci 2013 Feb 14;78(2):E222-8. Epub 2013 Jan 14.

Dept. of Food Technology, DTA/UFV, Univ. Federal de Viçosa, Campus universitário, Cep., 36571-000, Viçosa, MG, Brazil.

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http://dx.doi.org/10.1111/1750-3841.12019DOI Listing
February 2013

Using antibrowning agents to enhance quality and safety of fresh-cut avocado treated with intense light pulses.

J Food Sci 2011 Nov-Dec;76(9):S528-34. Epub 2011 Oct 20.

Dept. of Biology and Animal Health, Univ. of Oriente, Núcleo Monagas, Av. Univ., Los Guaritos, 6201 Maturín, Venezuela.

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http://doi.wiley.com/10.1111/j.1750-3841.2011.02410.x
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http://dx.doi.org/10.1111/j.1750-3841.2011.02410.xDOI Listing
August 2012

High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice.

J Food Sci 2010 Sep 23;75(7):C641-6. Epub 2010 Aug 23.

Dept. of Food Technology. TPV-XaRTA, Univ. of Lleida. Rovira Roure 191, 25198 Lleida, Spain.

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http://doi.wiley.com/10.1111/j.1750-3841.2010.01735.x
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http://dx.doi.org/10.1111/j.1750-3841.2010.01735.xDOI Listing
September 2010

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.

J Sci Food Agric 2010 Aug;90(10):1597-604

Department of Food Technology, TPV-XaRTA, University of Lleida, Rovira Roure 191, Lleida, Spain.

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http://doi.wiley.com/10.1002/jsfa.3984
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http://dx.doi.org/10.1002/jsfa.3984DOI Listing
August 2010

Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).

J Agric Food Chem 2010 Apr;58(8):5042-9

Agricultural Engineering Department and Postharvest Technology Laboratory, Center for Agronomic Research, University of Costa Rica, San Jose, Costa Rica.

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http://pubs.acs.org/doi/abs/10.1021/jf904585h
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http://dx.doi.org/10.1021/jf904585hDOI Listing
April 2010

Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes.

J Agric Food Chem 2009 Aug;57(15):6603-10

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

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http://dx.doi.org/10.1021/jf900776jDOI Listing
August 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

Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields.

J Agric Food Chem 2008 Sep 30;56(18):8387-93. Epub 2008 Aug 30.

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

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http://dx.doi.org/10.1021/jf801537fDOI Listing
September 2008

Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging.

J Agric Food Chem 2008 Feb 12;56(3):932-40. Epub 2008 Jan 12.

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

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http://pubs.acs.org/doi/abs/10.1021/jf071210z
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http://dx.doi.org/10.1021/jf071210zDOI Listing
February 2008

Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters.

J Agric Food Chem 2007 Oct 2;55(22):9036-42. Epub 2007 Oct 2.

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

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http://pubs.acs.org/doi/abs/10.1021/jf0709101
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http://dx.doi.org/10.1021/jf0709101DOI Listing
October 2007

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

Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets.

J Agric Food Chem 2003 Sep;51(19):5780-5

Department of Animal Physiology, Faculty of Veterinary Medicine, Warsaw Agricultural University, Nowoursynowska 166, 02-787 Warsaw, Poland.

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http://dx.doi.org/10.1021/jf030137jDOI Listing
September 2003

Olive oils improve lipid metabolism and increase antioxidant potential in rats fed diets containing cholesterol.

J Agric Food Chem 2002 Oct;50(21):6102-8

Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem, Israel.

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http://dx.doi.org/10.1021/jf020306kDOI Listing
October 2002

Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats.

J Nutr Biochem 2002 Oct;13(10):603-610

Department of Physiology, Biochemistry, Pharmacology and Toxicology, Faculty of Veterinary Medicine, Warsaw Agricultural University, Nowoursynowska 166, 02-787, Warsaw, Poland

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http://dx.doi.org/10.1016/s0955-2863(02)00206-1DOI Listing
October 2002