Pedro Elez‐Martínez

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

Concepción Sánchez‐Moreno, Lucía Plaza, Pedro Elez‐Martínez et al. · Journal of Agricultural and Food Chemistry · 2005 · 359 citations

Agriculture, Biochemistry, Food Science +17

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

María Janeth Rodríguez‐Roque, Begoña de Ancos, Concepción Sánchez-­Moreno et al. · Journal of Functional Foods · 2015 · 261 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

María Janeth Rodríguez‐Roque, María Alejandra Rojas‐Graü, Pedro Elez‐Martínez et al. · Food Chemistry · 2012 · 246 citations

Agriculture, Food Science, Nutritional Sciences +13

Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil

Manuela Guderjan, Pedro Elez‐Martínez, Dietrich Knorr · Innovative Food Science & Emerging Technologies · 2006 · 206 citations

Agriculture, Agricultural Engineering, Food Science +17

Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

Pedro Elez‐Martínez, Olga Martín‐Belloso · Food Chemistry · 2006 · 190 citations

Agriculture, Chemistry, Food Science +17