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 · 357 citations

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 · 259 citations · Full text

Nutrition, Polyphenolics, Fruit Juice-based Beverages +5

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 · 242 citations

Food Chemistry, Nutrition, Food Bioactive Compound +12

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 · 205 citations

Food Chemistry, Health Sciences, Food Analysis +7

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 Martı́n-Belloso · Food Chemistry · 2006 · 189 citations

Food Chemistry, High Intensity, Health Sciences +8