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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Nicolau-Lapena, I; Colas-Meda, P; Alegre, I; Aguilo-Aguayo, I; Muranyi, P; Vinas, I
10.1016/j.porgcoat.2020.106007
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An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
Ortiz-Sola, J.; Vinas, I; Aguilo-Aguayo, I; Bobo, G.; Abadias, M.;
10.1016/j.ifset.2021.102756
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Antioxidant activity guided separation of major polyphenols of marjoram (Origanum majorana L.) using flash chromatography and their identification by liquid chromatography coupled with electrospray ionization tandem mass spectrometry
Hossain, Mohammad B; Camphuis, Gabriel; Aguilo-Aguayo, Ingrid; Gangopadhyay, Nirupama; Rai, Dilip K
10.1002/jssc.201400597
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Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
Nicolau-Lapena, I; Abadias, M; Bobo, G; Lafarga, T; Vinas, I; Aguilo-Aguayo, I
10.1111/jfpp.16041
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Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
Abadias, Maribel; Colas-Meda, Pilar; Vinas, Immaculada; Bobo, Gloria; Aguilo-Aguayo, Ingrid
10.1016/j.fm.2020.103631
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Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves
Collazo C; Noguera V; Aguiló-Aguayo I; Abadias M; Colás-Medà P; Nicolau I; Viñas I
10.1016/j.ijfoodmicro.2019.02.024
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Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.jfoodeng.2008.10.017
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Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
Lafarga, T; Villaro, S; Bobo, G; Simo, J; Aguilo-Aguayo, I
10.1111/ijfs.14082
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Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
Lafarga T; Villaró S; Rivera A; Bobo G; Aguiló-Aguayo I
10.1007/s13197-019-04108-7
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Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products
Lafarga, Tomas; Gallagher, Eimear; Bademunt, Ariadna; Vinas, Inmaculada; Bobo, Gloria; Villaro, Silvia; Aguilo-Aguayo, Ingrid
10.1111/jfpp.13861
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Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments
Aguilo-Aguayo, Ingrid; Oms-Oliu, Gemma; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.lwt.2008.11.008
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Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1111/j.1365-2621.2009.02068.x
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Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat
Aguilo-Aguayo, Ingrid; Montero-Calderon, Marta; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.jfoodeng.2010.03.025
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Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
Lafarga, Tomas; Alvarez, Carlos; Bobo, Gloria; Aguilo-Aguayo, Ingrid
10.1016/j.lwt.2018.08.033
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Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.ifset.2009.12.004
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Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
Nicolau-Lapena, I; Aguilo-Aguayo, I; Kramer, B; Abadias, M; Vinas, I; Muranyi, P
10.1016/j.fpsl.2020.100620
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Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
Nicolau-Lapena, Iolanda; Bobo, Gloria; Abadias, Maribel; Vinas, Inmaculada; Aguilo-Aguayo, Ingrid
10.1111/jfpp.15552
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Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1007/s00217-007-0761-2
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Corrigendum to ‘Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions’ (Postharvest Biology and Technology (2017) 129 (118–128) (S0925521416306044) (10.1016/j.postharvbio.2017.03.013))
Zudaire L; Viñas I; Abadias M; Simó J; Echeverria G; Plaza L; Aguiló-Aguayo I
10.1016/j.postharvbio.2017.09.001
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Decontamination of fresh-cut broccoli with a water assisted UV-C technology and its combination with peroxyacetic acid
Collazo, Cyrelys; Lafarga, Tomas; Aguilo-Aguayo, Ingrid; Marin-Saez, Jesus; Abadias, Maribel; Vinas, Inmaculada
10.1016/j.foodcont.2018.05.046
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Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
Collazo C; Charles F; Aguiló-Aguayo I; Marín-Sáez J; Lafarga T; Abadias M; Viñas I
10.1016/j.ifset.2019.02.004
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Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
Lafarga, T; Acien-Fernandez, FG; Castellari, M; Villaro, S; Bobo, G; Aguilo-Aguayo, I
10.1016/j.lwt.2019.05.037
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Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calcots (Allium cepa L.)
Zudaire, Lorena; Vinas, Inmaculada; Simo, Joan; Sans, Silvia; Abadias, Maribel; Aguilo-Aguayo, Ingrid
10.1016/j.scienta.2019.01.043
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Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels
Hossain, Mohammad B; Aguilo-Aguayo, Ingrid; Lyng, James G; Brunton, Nigel P; Rai, Dilip K
10.1016/j.ifset.2014.10.014
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Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions
Oms-Oliu, Gemma; Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1111/j.1365-2621.2007.01635.x
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Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Lafarga, T; Vinas, I; Bobo, G; Simo, J; Aguilo-Aguayo, I
10.1016/j.ifset.2018.04.008
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Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
Lafarga, T; Aguilo-Aguayo, I; Bobo, G; Chung, AV; Tiwari, BK
10.1111/jfpp.13666
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Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice
Lafarga, Tomas; Ruiz-Aguirre, Isabel; Abadias, Maribel; Vinas, Inmaculada; Bobo, Gloria; Aguilo-Aguayo, Ingrid
10.1007/s11947-018-2191-5
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Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calcots
Zudaire, Lorena; Lafarga, Tomas; Vinas, Inmaculada; Abadias, Maribel; Brunton, Nigel; Aguilo-Aguayo, Ingrid
10.1007/s11947-018-2217-z
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Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
Lafarga, Tomas; Rodriguez-Roque, Maria Janeth; Bobo, Gloria; Villaro, Silvia; Aguilo-Aguayo, Ingrid
10.1007/s10068-019-00618-4
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Effects of High-Intensity Pulsed Electric Fields on Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Juice
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1111/j.1750-3841.2009.01310.x
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Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calcots (Allium cepa L.)
Zudaire, L; Vinas, I; Abadias, M; Lafarga, T; Bobo, G; Simo, J; Aguilo-Aguayo, I
10.1177/1082013219891007
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Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)
Oms-Oliu, Gemma; Aguilo-Aguayo, Ingrid; Martin-Belloso, Olga; Soliva-Fortuny, Robert
10.1016/j.postharvbio.2009.12.011
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Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
Lafarga, Tomas; Bobo, Gloria; Vinas, Inmaculada; Collazo, Cyrelys; Aguilo-Aguayo, Ingrid
10.1007/s13197-018-3153-7
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Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calcots (Allium cepa L.)
Zudaire, Lorena; Vinas, Inmaculada; Abadias, Maribel; Simo, Joan; Aguilo-Aguayo, Ingrid
10.1016/j.lwt.2018.05.005
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Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut "Conference' pears
Zudaire, Lorena; Vinas, Inmaculada; Plaza, Lucia; Belen Iglesias, Maria; Abadias, Maribel; Aguilo-Aguayo, Ingrid
10.1002/jsfa.9031
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Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality
Zudaire, Lorena; Vinas, Inmaculada; Belen Iglesias, Maria; Plaza, Lucia; Abadias, Maribel; Aguilo-Aguayo, Ingrid
10.1177/1082013218816483
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Exploring the Effects of Pulsed Electric Field Processing Parameters on Polyacetylene Extraction from Carrot Slices
Aguilo-Aguayo, Ingrid; Abreu, Corina; Hossain, Mohammad B; Altisent, Rosa; Brunton, Nigel; Vinas, Inmaculada; Rai, Dilip K
10.3390/molecules20033942
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Exploring thermosonication as non-chemical disinfection technology for strawberries
Nicolau-Lapena, Iolanda; Aguilo-Aguayo, Ingrid; Anguera, Marina; Vinas, Inmaculada; Abadias, Maribel
10.1007/s00217-021-03913-9
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Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters
Nicolau-Lapena, I; Aguilo-Aguayo, I; Bobo, G; Vinas, I; Anguera, M; Abadias, M
10.1016/j.postharvbio.2021.111831
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Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat
Aguilo-Aguayo, Ingrid; Oms-Oliu, Gemma; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.foodchem.2009.02.007
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High-intensity pulsed electric field applications in fruit processing
Aguiló-Aguayo I; Elez-Martínez P; Soliva-Fortuny R; Martín-Belloso O
10.1201/b12088
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High-Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1111/j.1750-3841.2010.01735.x
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Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.lwt.2010.01.022
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Impact of Pseudomonas graminis strain CPA-7 on respiration and ethylene production in fresh-cut 'Golden delicious' apple according to the maturity stage and the preservation strategy
Collazo, Cyrelys; Gine-Bordonaba, Jordi; Aguilo-Aguayo, Ingrid; Povedano, Ismael; Ubach, Dolors; Vinas, Inmaculada
10.1016/j.postharvbio.2018.05.010
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Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices
Aguiló-Aguayo I; Gangopadhyay N; Lyng J; Brunton N; Rai D
10.1016/j.ifset.2017.05.006
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Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
Aguilo-Aguayo, Ingrid; Oms-Oliu, Gemma; Martin-Belloso, Olga; Soliva-Fortuny, Robert
10.1016/j.lwt.2014.04.049
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Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters
Elez-Martinez, P; Aguilo-Aguayo, I; Martin-Belloso, O
10.1002/jsfa.2306
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Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice
Quitao-Teixeira, Luciano J; Aguilo-Aguayo, Ingrid; Ramos, Afonso M; Martin-Belloso, Olga
10.1007/s11947-007-0018-x
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Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions
Aguilo-Aguayo, Ingrid; Odriozola-Serrano, Isabel; Quintao-Teixeira, Luciano Jose; Martin-Belloso, Olga
10.1016/j.foodchem.2007.08.057
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Influence of high-intensity pulsed electric field processing on lipoxygenase and beta-glucosidase activities in strawberry juice
Aguilo-Aguayo, Ingrid; Sobrino-Lopez, Angel; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.ifset.2007.12.007
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Influence of Modified Atmosphere Packaging on Volatile Compounds and Physicochemical and Antioxidant Attributes of Fresh-Cut Pineapple (Ananas comosus)
Montero-Calderon, Marta; Alejandra Rojas-Graue, Maria; Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1021/jf904585h
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Inhibition of browning on fresh-cut pear wedges by natural compounds
Oms-Oliu, G; Aguilo-Aguayo, I; Martin-Belloso, O
10.1111/j.1365-2621.2006.tb15644.x
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Innovative Technologies in Beverage Processing Preface
Aguilo-Aguayo, I; Plaza, L
10.1002/9781118929346
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Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters
Odriozola-Serrano, Isabel; Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Gimeno-Ano, Vicente; Martin-Belloso, Olga
10.1021/jf0709101
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Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment
Aguilo-Aguayo, Ingrid; Downey, Gerard; Keenan, Derek F; Lyng, James G; Brunton, Nigel; Rai, Dilip K
10.1016/j.foodres.2014.06.011
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Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
Lafarga, Tomas; Villaro, Silvia; Bobo, Gloria; Aguilo-Aguayo, Ingrid
10.1016/j.ijgfs.2019.100177
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Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk
Aguilo-Aguayo, Ingrid; Suarez, Manuel; Plaza, Lucia; Hossain, Mohammad B; Brunton, Nigel; Lyng, James G; Rai, Dilip K
10.1002/jsfa.6891
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Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1007/s00217-010-1303-x
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Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products
Lafarga, Tomas; Gallagher, Eimear; Bademunt, Ariadna; Bobo, Gloria; Echeverria, Gemma; Vinas, Inmaculada; Aguilo-Aguayo, Ingrid
10.1111/ijfs.13908
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Polyacetylene levels in carrot juice, effect of pH and thermal processing
Aguilo-Aguayo, I; Brunton, N; Rai, D K; Balaguero, E; Hossain, M B; Valverde, J
10.1016/j.foodchem.2013.11.146
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Pome Fruit Juices
Aguilo-Aguayo, I; Plaza, L; Bobo, G; Abadias, M; Vinas, I
10.1002/9781118929346.ch1
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Potential of pulse-derived proteins for developing novel vegan edible foams and emulsions
Lafarga, Tomas; Alvarez, Carlos; Villaro, Silvia; Bobo, Gloria; Aguilo-Aguayo, Ingrid
10.1111/ijfs.14286
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Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Lafarga, T; Mayre, E; Echeverria, G; Vinas, I; Villaro, S; Acien-Fernandez, FG; Castellari, M; Aguilo-Aguayo, I
10.1016/j.lwt.2019.108439
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Processing, valorization and application of bio-waste derived compounds from potato, tomato, olive and cereals: A review
Fritsch C; Staebler A; Happel A; Márquez M; Aguiló-Aguayo I; Abadias M; Gallur M; Cigognini I; Montanari A; López M; Suárez-Estrella F; Brunton...
10.3390/su9081492
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Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
Aguilo-Aguayo, I; Alvarez, C; Saperas, M; Rivera, A; Abadias, M; Lafarga, T
10.1111/ijfs.15201
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Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut 'Golden delicious' apple depending on the storage conditions
Collazo, Cyrelys; Gine-Bordonaba, Jordi; Aguilo-Aguayo, Ingrid; Povedano, Ismael; Bademunt, Ariadna; Vinas, Inmaculada
10.1016/j.postharvbio.2017.12.013
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Pulsed electric fields pre-treatment of carrot purees to enhance their polyacetylene and sugar contents
Aguilo-Aguayo, I; Hossain, M B; Brunton, N; Lyng, J; Valverde, J; Rai, D K
10.1016/j.ifset.2014.02.010
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Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods
Odriozola-Serrano, Isabel; Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1016/j.tifs.2011.10.003
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Pulsed electric fields to obtain safe and healthy shelf-stable liquid foods
Aguiló-Aguayo I; Soliva-Fortuny R; Elez-Martínez P; Martín-Belloso O
10.1007/978-94-007-1100-6-12
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Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit
Aguilo-Aguayo, Ingrid; Charles, Florence; Renard, Catherine M G C; Page, David; Carlin, Frederic
10.1016/j.postharvbio.2013.06.011
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Quality and bioaccessibility of total phenols and antioxidant activity of calcots (Allium cepa L.) stored under controlled atmosphere conditions
Zudaire, Lorena; Vinas, Inmaculada; Abadias, Maribel; Simo, Joan; Echeverria, Gemma; Plaza, Lucia; Aguilo-Aguayo, Ingrid
10.1016/j.postharvbio.2017.03.013
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Recovery of Steroidal Alkaloids from Potato Peels Using Pressurized Liquid Extraction
Hossain, Mohammad B; Rawson, Ashish; Aguilo-Aguayo, Ingrid; Brunton, Nigel P; Rai, Dilip K
10.3390/molecules20058560
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Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
Lafarga, T; Bobo, G; Vinas, I; Zudaire, L; Simo, J; Aguilo-Aguayo, I
10.1016/j.ijgfs.2018.05.007
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Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
Lafarga, Tomas; Colas-Meda, Pilar; Abadias, Maribel; Aguilo-Aguayo, Ingrid; Bobo, Gloria; Vinas, Inmaculada
10.1016/j.ifset.2018.12.012
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Strawberry sanitization by peracetic acid washing and its effect on fruit quality
Nicolau-Lapena, Iolanda; Abadias, Maribel; Bobo, Gloria; Aguilo-Aguayo, Ingrid; Lafarga, Tomas; Vinas, Inmaculada
10.1016/j.fm.2019.05.004
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Studies on the biocontrol mechanisms of Pseudomonas graminis strain CPA-7 against food-borne pathogens in vitro and on fresh-cut melon
Collazo C; Abadias M; Aguiló-Aguayo I; Alegre I; Chenoll E; Viñas I
10.1016/j.lwt.2017.02.029
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Ultrasound assisted extraction of polysaccharides from mushroom by-products
Aguiló-Aguayo I; Walton J; Viñas I; Tiwari B
10.1016/j.lwt.2016.11.043
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Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review
Nicolau-Lapena, Iolanda; Lafarga, Tomas; Vinas, Inmaculada; Abadias, Maribel; Bobo, Gloria; Aguilo-Aguayo, Ingrid
10.1007/s11947-019-02313-y
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Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas
Hernandez-Lopez, I; Valdes, JRB; Castellari, M; Aguilo-Aguayo, I; Morillas-Espana, A; Sanchez-Zurano, A; Acien-Fernandez, FG; Lafarga, T
10.1016/j.algal.2021.102361
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Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices
Aguilo-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martin-Belloso, Olga
10.1002/jsfa.3984
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Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
Nicolau-Lapena, Iolanda; Abadias, Maribel; Vinas, Inmaculada; Bobo, Gloria; Lafarga, Tomas; Ribas-Agusti, Albert; Aguilo-Aguayo, Ingrid;
10.1016/j.ijfoodmicro.2020.108887
