| Degradation of an azo dye by a fast and innovative pulsed light/H2O2 advanced oxidation process P Navarro, JA Gabaldón, VM Gómez-López Dyes and Pigments 136, 887-892, 2017 | 93 | 2017 |
| Changes in volatile compounds and sensory quality during toasting of Spanish almonds L Vázquez‐Araújo, A Verdú, P Navarro, F Martínez‐Sánchez, ... International journal of food science & technology 44 (11), 2225-2233, 2009 | 70 | 2009 |
| Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries P Navarro, TS Nicolas, JA Gabaldon, MT Mercader‐Ros, ... Journal of food science 76 (5), S319-S324, 2011 | 36 | 2011 |
| Pulsed light inactivation of polygalacturonase JA Pellicer, P Navarro, VM Gómez-López Food Chemistry 271, 109-113, 2019 | 35 | 2019 |
| Detection of chemical residues in tangerine juices by a duplex immunoassay P Navarro, AJ Pérez, JA Gabaldón, E Núñez-Delicado, R Puchades, ... Talanta 116, 33-38, 2013 | 32 | 2013 |
| Pulsed light inactivation of mushroom polyphenol oxidase: a fluorometric and spectrophotometric study JA Pellicer, P Navarro, VM Gómez-López Food and Bioprocess Technology 11, 603-609, 2018 | 31 | 2018 |
| Pectin methylesterase inactivation by pulsed light JA Pellicer, P Navarro, VM Gómez-López Innovative Food Science & Emerging Technologies 62, 102366, 2020 | 23 | 2020 |
| Degradation of azo dye by an UV/H2O2 advanced oxidation process using an amalgam lamp P Navarro, JA Pellicer, VM Gómez‐López Water and environment journal 33 (3), 476-483, 2019 | 23 | 2019 |
| Manual and fia methods for the determination of cadmium with malachite green and iodide IL Garcia, P Navarro, MH Cordoba Talanta 35 (11), 885-889, 1988 | 22 | 1988 |
| Effects of β‐cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices P Navarro, AJ Melendez‐Martinez, F Heredia, JA Gabaldon, ... International journal of food science & technology 46 (10), 2182-2190, 2011 | 17 | 2011 |
| Degradation of malachite green by a pulsed light/H2O2 process P Navarro, JP Zapata, G Gotor, R Gonzalez-Olmos, VM Gómez-López Water Science and Technology 79 (2), 260-269, 2019 | 16 | 2019 |
| Structural changes associated with the inactivation of lipoxygenase by pulsed light JA Pellicer, P Navarro, PH Sánchez, VM Gómez-López Lwt 113, 108332, 2019 | 14 | 2019 |
| Development and characterization of liquors prepared with an underutilized citrus by-product, the peel P Navarro-Martínez, L Noguera-Artiaga, P Sánchez-Bravo, ... European Food Research and Technology 245, 41-50, 2019 | 8 | 2019 |
| y., Pérez-López P Navarro, TS Nicolas, JA Gabaldon, MT Mercader-Ros, Á Calín-Sánchez, ... AJ. Food Sci 76 (5), 319-32, 2011 | 7 | 2011 |
| Effects of farming practices on the quality of ultra‐frozen mandarin juice P Navarro, AJ MELENDEZ‐MARTINEZ, F Heredia, JA Gabaldon, ... Journal of Food Process Engineering 35 (6), 940-949, 2012 | 5 | 2012 |
| Goji berry juice P Navarro, L Noguera-Artiaga, S López-Miranda, A Carbonell-Barrachina, ... Handbook of functional beverages and human health [Internet], 239-49, 2016 | 1 | 2016 |
| Arrays on disc for screening and quantification of pollutants P Navarro, S Morais, JA Gabaldón, AJ Pérez, R Puchades, Á Maquieira Analytica Chimica Acta 784, 59-64, 2013 | 1 | 2013 |
| Evaluación de parámetros de calidad y seguridad en zumos de mandarina PN Martínez Universidad Católica San Antonio de Murcia, 2013 | 1 | 2013 |
| Quality of organic mandarin juice, cv. Clemenpons A Pérez-López, P Navarro, A Soler, A Carbonell-Barrachina Acta Alimentaria 40 (4), 490-501, 2011 | 1 | 2011 |
| Inactivation of polygalacturonase by pulsed light, a kinetic and structural study VM Gómez-López, J Pellicer, P Navarro MDPI, 2023 | | 2023 |
