Isabel Odriozola‐Serrano

Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

Rosario Maribel Robles-Sánchez, María Alejandra Rojas‐Graü, Isabel Odriozola‐Serrano et al. · LWT · 2012 · 228 citations · Full text

Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

Isabel Odriozola‐Serrano, Robert Soliva‐Fortuny, Teresa Hernández-Jover et al. · Food Chemistry · 2008 · 205 citations

Food Chemistry, High Intensity, Carotenoid +7

Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits

Isabel Odriozola‐Serrano · Food Chemistry · 2007 · 202 citations

Food Chemistry, Nutrition, Uv-hplc Methods +7

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

Isabel Odriozola‐Serrano, Robert Soliva‐Fortuny, Olga Martı́n-Belloso · European Food Research and Technology · 2008 · 188 citations

Food Chemistry, Polyphenolics, Electric Fields +6

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

Gemma Oms‐Oliu, Isabel Odriozola‐Serrano, Robert Soliva‐Fortuny et al. · Food Chemistry · 2009 · 171 citations

Food Chemistry, Watermelon Juice, Health Sciences +6