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  • Albert Ribas Agustí

Ribas Agustí, Albert

Researcher in Bioactive Food Components

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Derreres
Publications

  • High hydrostatic pressure enhances the formation of oleocanthal and oleacein in 'Arbequina' olive fruit

    Olmo-Cunillera, Alexandra; Ribas-Agusti, Albert; Lozano-Castellon, Julian; Perez, Maria; Ninot, Antonia; Romero-Aroca, Agusti; Lamuela-Raventos, Rosa...

    Food Chemistry. 2024 10.1016/j.foodchem.2023.137902

  • Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds

    Ribas-Agusti, Albert; Martin-Belloso, Olga; Soliva-Fortuny, Robert; Elez-Martinez, Pedro

    Journal Of Functional Foods. 2019 10.1016/j.jff.2019.05.041

  • Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple

    Ribas-Agusti, Albert; Martin-Belloso, Olga; Soliva-Fortuny, Robert; Elez-Martinez, Pedro

    Food Research International. 2019 10.1016/j.foodres.2018.11.057

  • Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

    Ribas-Agusti, Albert; Martin-Belloso, Olga; Soliva-Fortuny, Robert; Elez-Martinez, Pedro

    Critical Reviews In Food Science And Nutrition. 2018 10.1080/10408398.2017.1331200

  • Impact of canning and storage on apricot carotenoids and polyphenols

    Le Bourvellec, Carine; Gouble, Barbara; Bureau, Sylvie; Reling, Patrice; Bott, Romain; Ribas-Agusti, Albert; Audergon, Jean-Marc; Renard, Catherine M...

    Food Chemistry. 2018 10.1016/j.foodchem.2017.07.147

  • Impact of cooking on apricot texture as a function of cultivar and maturity

    Ayour, Jamal; Gouble, Barbara; Reling, Patrice; Ribas-Agusti, Albert; Audergon, Jean-Marc; Maingonnat, Jean-Francois; Benichou, Mohamed; Renard,...

    Lwt-Food Science And Technology. 2017 10.1016/j.lwt.2016.10.040

  • Towards the Use of Biochemical Indicators in the Raw Fruit for Improved Texture of Pasteurized Apricots

    Ribas-Agusti, Albert; Gouble, Barbara; Bureau, Sylvie; Maingonnat, Jean-Francois; Audergon, Jean-Marc; Renard, Catherine M G C

    Food And Bioprocess Technology. 2017 10.1007/s11947-016-1850-7

  • Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

    Ribas-Agusti, Albert; Van Buggenhout, Sandy; Palmero, Paola; Hendrickx, Marc; Van Loey, Ann

    Innovative Food Science & Emerging Technologies. 2014 10.1016/j.ifset.2013.09.005

  • Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

    Palmero, Paola; Lemmens, Lien; Ribas-Agusti, Albert; Sosa, Carola; Met, Kristof; Umutoni, Jean de Dieu; Hendrickx, Marc; Van Loey, Ann

    Food Chemistry. 2013 10.1016/j.foodchem.2013.05.064
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