Ana Zulueta - Concepedia

Concepedia

Author

Ana Zulueta

Universitat de València

Also Known As

A. Zulueta, Ana Zulueta

16

Publications

1.5K

Citations

11

H-Index

33

Concepts

All Affiliations

Universitat de València

AZ

About

Ana Zulueta is an author at Universitat de València specializing in health sciences, food processing, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	1K
2	Business	1	1	18
3	Engineering	1	1	59
4	Management	1	1	18
5	Medicine	1	1	604

Ana Zulueta

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11

Publications

1.5K

Citations

11

H-Index

	Year	Citations
ORAC and TEAC assays comparison to measure the antioxidant capacity of food products Ana Zulueta, María J. Esteve, Ana Frígola Food Chemistry Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundDietary Exposure	2008	604
Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds Abigail Montero-Calderón, Clara Cortés, Ana Zulueta, Scientific Reports	2019	199
Antioxidant capacity of cow milk, whey and deproteinized milk Ana Zulueta, Angela Maurizi, Ana Frígola, International Dairy Journal Food ChemistryNutritionAnimal NutritionFood AnalysisAntioxidant Capacity	2009	165
Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain Ana Zulueta, María J. Esteve, Isabel Frasquet, Food Chemistry Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundFood Analysis	2006	146
Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization Ana Zulueta, Francisco J. Barba, María J. Esteve, Food and Bioprocess Technology Shelf LifeHealth SciencesFood MicrobiologyFood PreservationEquivalent Thermal	2012	95
Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage Ana Zulueta, María J. Esteve, Ana Frígola Innovative Food Science & Emerging Technologies Ascorbic AcidHigh IntensityEngineeringHealth SciencesBiochemical Engineering	2009	59
Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana Juana M. Carbonell‐Capella, Magdalena Buniowska, C. Cortés, Food and Bioproducts Processing Health SciencesPulsed Electric FieldBeverage IndustryFood ProcessingFruit Juice Beverages	2016	49
Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field Ana Zulueta, María J. Esteve, Isabel Frasquet, European Journal of Lipid Science and Technology Health SciencesFatty AcidsHigh Voltage Electrical FieldsPulsed Electric FieldFood Engineering	2007	48
Effects on the carotenoid pattern and vitamin A of a pulsed electric field-treated orange juice–milk beverage and behavior during storage Ana Zulueta, Francisco J. Barba, María J. Esteve, European Food Research and Technology Food ChemistryNutritionCarotenoid PatternCarotenoidFood Analysis	2010	47
Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures Ana Zulueta, María J. Esteve, Ana Frígola Journal of Food Science	2007	38

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