C. Cortés

Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice

Francisco Torregrosa, María J. Esteve, Ana Frígola et al. · Journal of Food Engineering · 2005 · 172 citations

Food Chemistry, Biomanufacturing, Biochemical Engineering +7

Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life

C. Cortés, María J. Esteve, Francisco Torregrosa · Food Chemistry · 2004 · 98 citations

Quality Characteristics, Shelf Life, Health Sciences +8

Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices

C. Cortés, María J. Esteve, Dolores Rodrigo et al. · Food and Chemical Toxicology · 2006 · 95 citations

Food Chemistry, High Intensity, Carotenoid +6

Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain

L. González-Osnaya, C. Cortés, José M. Soriano et al. · Food Chemistry · 2010 · 80 citations

Food Chemistry, Allergy, Food Additive +10

Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana

Juana M. Carbonell‐Capella, Magdalena Buniowska, C. Cortés et al. · Food and Bioproducts Processing · 2016 · 49 citations

Health Sciences, Pulsed Electric Field, Beverage Industry +6