Marta Igual

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 · 234 citations

Agriculture, Biochemistry, Food Science +17

Effect of processing on the drying kinetics and functional value of dried apricot

Marta Igual, Eva García‐Martínez, M. E. Martín-Esparza et al. · Food Research International · 2011 · 130 citations · Full text

Agriculture, Food Science, Food Engineering +15

Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

Laura Cebadera-Miranda, Laura Domínguez Díaz, María Inês Días et al. · Food Chemistry · 2018 · 107 citations · Full text

Agriculture, Botany, Food Science +15

Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp

Marta Igual, Simone Ramires, L.H. Mosquera et al. · Powder Technology · 2014 · 98 citations · Full text

Agriculture, Agronomy, Food Science +9

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 · 97 citations · Full text

Agriculture, Biochemistry, Food Science +16