| Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus) G Oms-Oliu, I Aguiló-Aguayo, O Martín-Belloso, R Soliva-Fortuny Postharvest Biology and Technology 56 (3), 216-222, 2010 | 263 | 2010 |
| Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters P Elez‐Martínez, I Aguiló‐Aguayo, O Martín‐Belloso Journal of the Science of Food and Agriculture 86 (1), 71-81, 2006 | 174 | 2006 |
| Processing, valorization and application of bio-waste derived compounds from potato, tomato, olive and cereals: A review C Fritsch, A Staebler, A Happel, MA Cubero Márquez, I Aguiló-Aguayo, ... Sustainability 9 (8), 1492, 2017 | 165 | 2017 |
| Inhibition of browning on fresh‐cut pear wedges by natural compounds G Oms‐Oliu, I Aguiló‐Aguayo, O Martín‐Belloso Journal of food science 71 (3), S216-S224, 2006 | 121 | 2006 |
| Ultrasound assisted extraction of polysaccharides from mushroom by-products I Aguiló-Aguayo, J Walton, I Viñas, BK Tiwari Lwt 77, 92-99, 2017 | 119 | 2017 |
| Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments I Aguilo-Aguayo, G Oms-Oliu, R Soliva-Fortuny, O Martin-Belloso LWT-Food Science and Technology 42 (4), 813-818, 2009 | 115 | 2009 |
| Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods I Odriozola-Serrano, I Aguiló-Aguayo, R Soliva-Fortuny, O Martín-Belloso Trends in Food Science & Technology 29 (2), 98-107, 2013 | 113 | 2013 |
| Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit I Aguiló-Aguayo, F Charles, CMGC Renard, D Page, F Carlin Postharvest Biology and Technology 86, 29-36, 2013 | 108 | 2013 |
| Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat I Aguiló-Aguayo, R Soliva-Fortuny, O Martín-Belloso Innovative Food Science & Emerging Technologies 11 (2), 299-305, 2010 | 99 | 2010 |
| Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices I Aguiló-Aguayo, R Soliva-Fortuny, O Martín-Belloso Journal of Food Engineering 92 (1), 37-43, 2009 | 94 | 2009 |
| Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology T Lafarga, C Álvarez, G Bobo, I Aguiló-Aguayo Lwt 98, 106-112, 2018 | 90 | 2018 |
| Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice LJ Quitão-Teixeira, I Aguiló-Aguayo, AM Ramos, O Martín-Belloso Food and Bioprocess Technology 1, 364-373, 2008 | 89 | 2008 |
| Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat I Aguiló-Aguayo, R Soliva-Fortuny, O Martín-Belloso European Food Research and Technology 227, 599-606, 2008 | 86 | 2008 |
| Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters I Odriozola-Serrano, I Aguiló-Aguayo, R Soliva-Fortuny, V Gimeno-Añó, ... Journal of Agricultural and Food Chemistry 55 (22), 9036-9042, 2007 | 86 | 2007 |
| Biochemical and physiological changes during fruit development and ripening of two sweet cherry varieties with different levels of cracking tolerance J Giné-Bordonaba, G Echeverria, D Ubach, I Aguiló-Aguayo, ML López, ... Plant Physiology and Biochemistry 111, 216-225, 2017 | 78 | 2017 |
| Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology T Lafarga, S Villaró, G Bobo, I Aguiló-Aguayo International Journal of Gastronomy and Food Science 18, 100177, 2019 | 76 | 2019 |
| Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup T Lafarga, FG Acién-Fernández, M Castellari, S Villaró, G Bobo, ... Lwt 111, 167-174, 2019 | 76 | 2019 |
| Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions I Aguilo-Aguayo, I Odriozola-Serrano, LJ Quintão-Teixeira, ... Food Chemistry 107 (2), 949-955, 2008 | 76 | 2008 |
| Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels MB Hossain, I Aguiló-Aguayo, JG Lyng, NP Brunton, DK Rai Innovative Food Science & Emerging Technologies 29, 9-14, 2015 | 74 | 2015 |
| Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado I Aguilo-Aguayo, G Oms-Oliu, O Martin-Belloso, R Soliva-Fortuny LWT-Food Science and Technology 59 (1), 320-326, 2014 | 72 | 2014 |
