F. González-Cebrino

Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

F. González-Cebrino, R. Maestro Durán, Jonathan Delgado et al. · Innovative Food Science & Emerging Technologies · 2013 · 63 citations

Food Chemistry, Health Sciences, Peel Plum Purée +5

Effect of Thermal and High‐Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

Jesús García‐Parra, F. González-Cebrino, Jonathan Delgado et al. · Journal of Food Science · 2011 · 52 citations

Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

Jesús García‐Parra, F. González-Cebrino, Jonathan Delgado et al. · Innovative Food Science & Emerging Technologies · 2017 · 49 citations · Full text

Chemical Engineering, Engineering, Health Sciences +9

High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme

Jesús García‐Parra, F. González-Cebrino, Jonathan Delgado et al. · Food and Bioproducts Processing · 2016 · 48 citations

Chemical Engineering, Pumpkin Purée, Engineering +8

Effect of High‐Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

F. González-Cebrino, Jesús García‐Parra, Rebeca Contador et al. · Journal of Food Science · 2012 · 46 citations · Full text