Albert Ibarz

Edible films and coatings: Structures, active functions and trends in their use

Víctor Falguera, Juan Pablo Quintero-Cerón, Alberto Jiménez et al. · Trends in Food Science & Technology · 2011 · 896 citations · Full text

Materials Science, Food Chemistry, Chemical Engineering +11

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Jordi Pagán, Albert Ibarz · Food Engineering Reviews · 2012 · 212 citations

Biology, Food Chemistry, Biosynthesis +11

Kinetic models for colour changes in pear puree during heating at relatively high temperatures

Albert Ibarz, Jordi Pagán, S. Garza · Journal of Food Engineering · 1999 · 204 citations

Kinetic Models, Colour Changes, Engineering +10

Extraction and characterization of pectin from stored peach pomace

Jordi Pagán, Albert Ibarz, M. Llorca et al. · Food Research International · 2001 · 167 citations

Food Chemistry, Food Analysis, Bioanalysis +3

Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases

Alberto Claudio Miano, Albert Ibarz, Pedro Esteves Duarte Augusto · Ultrasonics Sonochemistry · 2015 · 164 citations · Full text