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Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds.
Food Sci Technol Int. 2023 Jul;29(5):445-479. doi: 10.1177/10820132221094724. Epub 2022 Apr 19.
Food Sci Technol Int. 2023.
PMID: 35440183
Review.
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages.
Salar FJ, Díaz-Morcillo A, Fayos-Fernández J, Monzó-Cabrera J, Sánchez-Bravo P, Domínguez-Perles R, Fernández PS, García-Viguera C, Periago PM.
Salar FJ, et al.
Foods. 2023 Dec 27;13(1):101. doi: 10.3390/foods13010101.
Foods. 2023.
PMID: 38201129
Free PMC article.
Item in Clipboard
Influence of Sweeteners (Sucrose, Sucralose, and Stevia) on Bioactive Compounds in a Model System Study for Citrus-Maqui Beverages.
Salar FJ, Agulló V, Domínguez-Perles R, García-Viguera C.
Salar FJ, et al.
Foods. 2022 Jul 29;11(15):2266. doi: 10.3390/foods11152266.
Foods. 2022.
PMID: 35954034
Free PMC article.
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Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage-A Shelf Life Study.
Salar FJ, Agulló V, García-Viguera C, Domínguez-Perles R.
Salar FJ, et al.
Foods. 2020 Feb 19;9(2):219. doi: 10.3390/foods9020219.
Foods. 2020.
PMID: 32092949
Free PMC article.
Item in Clipboard
Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries.
Salar FJ, Sánchez-Bravo P, Mena P, Cámara M, García-Viguera C.
Salar FJ, et al.
Int J Food Sci Nutr. 2024 Jan 17:1-9. doi: 10.1080/09637486.2024.2303034. Online ahead of print.
Int J Food Sci Nutr. 2024.
PMID: 38230429
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New UHPLC-QqQ-MS/MS Method for the Rapid and Sensitive Analysis of Ascorbic and Dehydroascorbic Acids in Plant Foods.
Baenas N, Salar FJ, Domínguez-Perles R, García-Viguera C.
Baenas N, et al. Among authors: salar fj.
Molecules. 2019 Apr 25;24(8):1632. doi: 10.3390/molecules24081632.
Molecules. 2019.
PMID: 31027237
Free PMC article.
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High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage.
Salar FJ, Periago PM, Agulló V, García-Viguera C, Fernández PS.
Salar FJ, et al.
Foods. 2021 Oct 12;10(10):2416. doi: 10.3390/foods10102416.
Foods. 2021.
PMID: 34681464
Free PMC article.
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