| Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes CG Valdivia-Nájar, O Martín-Belloso, R Soliva-Fortuny Innovative Food Science & Emerging Technologies 45, 29-35, 2018 | 75 | 2018 |
| Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light CG Valdivia-Nájar, O Martín-Belloso, J Giner-Seguí, R Soliva-Fortuny Food and Bioprocess Technology 10, 266-274, 2017 | 49 | 2017 |
| Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time CG Valdivia-Nájar, O Martín-Belloso, R Soliva-Fortuny Journal of Food Engineering 237, 146-153, 2018 | 29 | 2018 |
| Pulsed light processing in the preservation of juices and fresh-cut fruits: A review MN Salazar-Zúñiga, E Lugo-Cervantes, J Rodríguez-Campos, ... Food and Bioprocess Technology 16 (3), 510-525, 2023 | 22 | 2023 |
| Nanosystems of plant-based pigments and its relationship with oxidative stress JA Aguirre-Joya, LE Chacón-Garza, G Valdivia-Najár, ... Food and Chemical Toxicology 143, 111433, 2020 | 20 | 2020 |
| Changes in the Chemical Composition of Edible Grasshoppers (Sphenarium purpurascens) Fed Exclusively with Soy Sprouts or Maize Leaves A Reyes-Herrera, E Pérez-Carrillo, G Amador-Espejo, CG Valdivia-Nájar, ... MDPI-Insects 15 (6), 516, 2022 | 7 | 2022 |
| Bioaccessibility and bioavailability of bioactive compounds delivered from microalgae MJ Rodríguez-Roque, R Sánchez-Vega, I Aguiló-Aguayo, ... Cultured Microalgae for the Food Industry, 325-342, 2021 | 7 | 2021 |
| Microalgae as source of bioaccessible and bioavailable compounds MJ Rodríguez-Roque, MA Flores-Córdova, NA Salas-Salazar, ... Handbook of Food and Feed from Microalgae, 519-527, 2023 | 1 | 2023 |
| Novel Methods of Food Preservation CG Valdivia-Nájar, L Moreno-Vilet Quantitative Methods and Analytical Techniques in Food Microbiology, 189-212, 2022 | | 2022 |
| Calidad del tomate fresco cortado tratado por pulsos de luz (PL) CGV Nájar Universitat de Lleida, 2017 | | 2017 |
Robert SolivaProfessor of Food Technology, Universitat de Lleida在 tecal.udl.cat 的电子邮件经过验证
