| Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato E Puértolas, O Cregenzán, E Luengo, I Álvarez, J Raso Food Chemistry 136 (3-4), 1330-1336, 2013 | 243 | 2013 |
| Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes N López, E Puértolas, S Condón, I Álvarez, J Raso Innovative Food Science & Emerging Technologies 9 (4), 477-482, 2008 | 210 | 2008 |
| Potential applications of PEF to improve red wine quality E Puértolas, N López, S Condón, I Álvarez, J Raso Trends in Food Science & Technology 21 (5), 247-255, 2010 | 202 | 2010 |
| Pulsed electric fields inactivation of wine spoilage yeast and bacteria E Puértolas, N López, S Condón, J Raso, I Álvarez International journal of food microbiology 130 (1), 49-55, 2009 | 200 | 2009 |
| Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications E Puértolas, E Luengo, I Álvarez, J Raso Annual review of food science and technology 3 (1), 263-282, 2012 | 194 | 2012 |
| Enhancement of the extraction of betanine from red beetroot by pulsed electric fields N López, E Puértolas, S Condón, J Raso, I Alvarez Journal of Food Engineering 90 (1), 60-66, 2009 | 193 | 2009 |
| Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization E Puértolas, FJ Barba Food and Bioproducts Processing 100, 172-184, 2016 | 170 | 2016 |
| Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties E Puértolas, IM de Marañón Food Chemistry 167, 497-502, 2015 | 150 | 2015 |
| Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle E Puértolas, G Saldaña, S Condón, I Álvarez, J Raso Food Chemistry 119 (3), 1063-1070, 2010 | 146 | 2010 |
| Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale E Puértolas, N López, G Saldaña, I Álvarez, J Raso Journal of Food Engineering 98 (1), 120-125, 2010 | 142 | 2010 |
| Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety N López, E Puértolas, S Condón, I Álvarez, J Raso European Food Research and Technology 227, 1099-1107, 2008 | 127 | 2008 |
| An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications E Puértolas, M Koubaa, FJ Barba Food Research International 80, 19-26, 2016 | 122 | 2016 |
| Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after … N López, E Puértolas, P Hernández-Orte, I Álvarez, J Raso LWT-Food Science and Technology 42 (7), 1225-1231, 2009 | 113 | 2009 |
| Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields N Lopez, E Puertolas, S Condon, J Raso, I Alvarez LWT-Food Science and Technology 42 (10), 1674-1680, 2009 | 111 | 2009 |
| Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg S Monfort, E Gayán, G Saldaña, E Puértolas, S Condón, J Raso, I Álvarez Innovative Food Science & Emerging Technologies 11 (2), 306-313, 2010 | 100 | 2010 |
| Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus … G Saldaña, E Puértolas, N López, D García, I Álvarez, J Raso Innovative Food Science & Emerging Technologies 10 (2), 160-165, 2009 | 100 | 2009 |
| Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines E Puértolas, P Hernández-Orte, G Sladaña, I Álvarez, J Raso Food Research International 43 (3), 761-766, 2010 | 96 | 2010 |
| Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions G Saldaña, E Puértolas, I Álvarez, N Meneses, D Knorr, J Raso Journal of Food Engineering 100 (2), 349-356, 2010 | 78 | 2010 |
| Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration E Puértolas, G Saldaña, I Álvarez, J Raso Food Chemistry 126 (3), 1482-1487, 2011 | 76 | 2011 |
| Defining treatment conditions for pulsed electric field pasteurization of apple juice G Saldana, E Puertolas, S Monfort, J Raso, I Alvarez International Journal of Food Microbiology 151 (1), 29-35, 2011 | 75 | 2011 |
