Begoña de Ancos

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

Concepción Sánchez-­Moreno, Lucía Plaza, Pedro Elez‐Martínez et al. · Journal of Agricultural and Food Chemistry · 2005 · 357 citations

Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit

Begoña de Ancos, Eva González, M. Pilar Cano · Journal of Agricultural and Food Chemistry · 2000 · 335 citations

High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products

M. Pilar Cano, Alexander Hernández, Begoña de Ancos · Journal of Food Science · 1997 · 304 citations

Engineering, Enzyme Inactivation, Food Preservation +16

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

María Janeth Rodríguez‐Roque, Begoña de Ancos, Concepción Sánchez-­Moreno et al. · Journal of Functional Foods · 2015 · 259 citations · Full text

Nutrition, Polyphenolics, Fruit Juice-based Beverages +5

Possible nutritional and health‐related value promotion in orange juice preserved by high‐pressure treatment

Begoña de Ancos, Sonia C. Sgroppo, Lucía Plaza et al. · Journal of the Science of Food and Agriculture · 2002 · 241 citations

Nutrition, Food Analysis, Food Preservation +21