Isabel Odriozola‐Serrano

Author

Universitat de Lleida ORCID

Also Known As

I ODRIOZOLASERRANO, I. Odriozola-Serrano, I. Odriozola‐Serrano, Isabel Odriozola-Serrano, Isabel Odriozola‐Serrano

Publications

Citations

H-Index

Concepts

All Affiliations

Universitat de Lleida Universitat de Barcelona Centro de Investigación en Alimentación y Desarrollo Instituto de Salud Carlos III

About

Isabel Odriozola‐Serrano is an author at Universitat de Lleida specializing in food chemistry, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	29	2K
2	Engineering	7	7	368
3	Medicine	5	5	240
4	Public Health	4	4	329
5	Natural Sciences	1	1	66

Isabel Odriozola‐Serrano

Publications

3.8K

Citations

H-Index

Page 1

	Year	Citations
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, LWT	2012	228
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, Food Chemistry Food ChemistryHigh IntensityCarotenoidHealth SciencesTomato Juices	2008	205
Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits Isabel Odriozola‐Serrano Food Chemistry Food ChemistryNutritionUv-hplc MethodsCarotenoidFood Analysis	2007	202
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 Food ChemistryPolyphenolicsElectric FieldsPulsed Electric FieldPost-harvest Physiology	2008	188
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, Food Chemistry Food ChemistryWatermelon JuiceHealth SciencesPulsed Electric FieldFood Engineering	2009	171
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments Isabel Odriozola‐Serrano, Robert Soliva‐Fortuny, Olga Martı́n-Belloso Innovative Food Science & Emerging Technologies Health SciencesElectric Field TreatmentsTomato JuicePulsed Electric FieldFood Preservation	2007	159
Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes Isabel Odriozola‐Serrano, Robert Soliva‐Fortuny, Olga Martı́n-Belloso LWT Food ChemistryNutritionColor AttributesFresh-cut TomatoesMinimal Processing	2007	137
Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.) Rosario Maribel Robles-Sánchez, María Alejandra Rojas‐Graü, Isabel Odriozola‐Serrano, Postharvest Biology and Technology Food ChemistryMangifera Indica LMinimal ProcessingFood Bioactive CompoundEnvironmental Engineering	2008	137
Browning Evaluation of Ready-to-Eat Apples as Affected by Modified Atmosphere Packaging Robert Soliva‐Fortuny, Nuria Grigelmo‐Miguel, Isabel Odriozola‐Serrano, Journal of Agricultural and Food Chemistry	2001	122
Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice Isabel Odriozola‐Serrano, Robert Soliva‐Fortuny, Olga Martı́n-Belloso LWT Food ChemistryHealth SciencesElectric Fields VariablesVitamin CPulsed Electric Field	2008	116

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