María J. Esteve

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

Ana Zulueta, María J. Esteve, Ana Frígola · Food Chemistry · 2008 · 604 citations

Food Chemistry, Nutrition, Polyphenolics +10

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

Francisco J. Barba, María J. Esteve, Ana Frígola · Food Research International · 2011 · 250 citations

Food Chemistry, Blueberry Juice, Food Analysis +6

Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries

Francisco J. Barba, Charis M. Galanakis, María J. Esteve et al. · Journal of Food Engineering · 2015 · 211 citations

High-added Value Compounds, Sonoelectrochemistry, Health Sciences +8

Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds

Abigail Montero-Calderón, Clara Cortés, Ana Zulueta et al. · Scientific Reports · 2019 · 199 citations · Full text

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Clara Cortés, María J. Esteve, Ana Frígola · Food Control · 2007 · 176 citations

High Intensity, Health Sciences, Orange Juice +7