À. Robert Marsellés-Fontanet

Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

Teresa Garde‐Cerdán, Margaluz Arias-Gil, À. Robert Marsellés-Fontanet et al. · Food Control · 2006 · 129 citations

Agriculture, Biochemistry, Food Science +13

Optimising the inactivation of grape juice spoilage organisms by pulse electric fields

À. Robert Marsellés-Fontanet, Anna Puig, Paola Olmos et al. · International Journal of Food Microbiology · 2009 · 96 citations

Agriculture, Food Science, Microbiology +9

Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice

À. Robert Marsellés-Fontanet, Olga Martín‐Belloso · Journal of Food Engineering · 2007 · 90 citations

Agriculture, Biochemistry, Food Science +9

Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

Teresa Garde‐Cerdán, À. Robert Marsellés-Fontanet, Margaluz Arias-Gil et al. · Innovative Food Science & Emerging Technologies · 2008 · 68 citations

Agriculture, Food Science, Viticulture +14

Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples

Karina R. Avalos Llano, À. Robert Marsellés-Fontanet, Olga Martı́n-Belloso et al. · Innovative Food Science & Emerging Technologies · 2015 · 68 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17