Dolores Rodrigo

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Alejandro Rivas, Dolores Rodrigo, Antonio Martínez et al. · LWT · 2005 · 284 citations

Blended Orange, Food Analysis, Heat Pasteurization +8

Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

Dolores Rodrigo, Ann Van Loey, Marc Hendrickx · Journal of Food Engineering · 2006 · 151 citations

Food Chemistry, Chemical Engineering, Engineering +13

Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

María J. Esteve, Ana Frígola, Cristián Rodrigo et al. · Food and Chemical Toxicology · 2005 · 115 citations

Food Chemistry, Storage Period, Shelf Life +8

Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters

Fernando Sampedro, Alejandro Rivas, Dolores Rodrigo et al. · Journal of Food Engineering · 2006 · 103 citations

Electric Fields Inactivation, Process Parameters, Health Sciences +9

Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

Maria Benlloch‐Tinoco, Anouk Kaulmann, Joana Corte‐Real et al. · Food Chemistry · 2015 · 97 citations · Full text

Food Chemistry, Carotenoid, Kiwifruit Puree +8