María del Mar Camacho

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

Marta Igual, Eva García‐Martínez, María del Mar Camacho et al. · Food Chemistry · 2009 · 231 citations

Food Chemistry, Thermal Treatment, Organic Acids +7

Use of vacuum impregnation in food salting process

Amparo Chiralt, P. Fito, Ana Andrés et al. · Journal of Food Engineering · 2001 · 199 citations

Food Chemistry, Food Preservation, Food Salting Process +4

Iron deficiency and iron fortified foods—a review

Nuria Martínez‐Navarrete, María del Mar Camacho, Juan José Martínez-Lahuerta et al. · Food Research International · 2002 · 185 citations

Nutrition, Nutrient Bioavailability, Iron Metabolism +7

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Marilú Andrea Silva‐Espinoza, Charfedinne Ayed, Timothy J. Foster et al. · Foods · 2019 · 98 citations · Full text

Food Chemistry, Nutrition, Healthy Diet +15

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Marta Igual, Eva García‐Martínez, María del Mar Camacho et al. · Innovative Food Science & Emerging Technologies · 2011 · 94 citations · Full text

Food Chemistry, Thermal Treatment, Food Engineering +6