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Clara Cortés

University of Valencia

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Publication

Featured researches published by Clara Cortés.

Journal of Food Engineering | 2006

ASCORBIC ACID STABILITY DURING REFRIGERATED STORAGE OF ORANGE-CARROT JUICE TREATED BY HIGH PULSED ELECTRIC FIELD AND COMPARISON WITH PASTEURIZED JUICE

Francisco Torregrosa; María J. Esteve; A. Frígola; Clara Cortés

Food Control | 2008

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Clara Cortés; María J. Esteve; Ana Frígola

Journal of Agricultural and Food Chemistry | 2005

Effect of High-Intensity Pulsed Electric Fields Processing and Conventional Heat Treatment on Orange−Carrot Juice Carotenoids

Francisco Torregrosa; Clara Cortés; María J. Esteve; Ana Frígola

Food and Chemical Toxicology | 2006

Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices

Clara Cortés; María J. Esteve; D. Rodrigo; Francisco Torregrosa; A. Frígola

Journal of Agricultural and Food Chemistry | 2004

Identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with ultraviolet-diode array detection

Clara Cortés; María J. Esteve; A. Frígola; Francisco Torregrosa

Food Research International | 2006

Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties

Dolores Rodrigo; Clara Cortés; Elke Clynen; Liliane Schoofs; Ann Van Loey; Marc Hendrickx

Food and Bioprocess Technology | 2012

Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment

Francisco J. Barba; Clara Cortés; María J. Esteve; Ana Frígola

Food Chemistry | 2011

Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain

L. González-Osnaya; Clara Cortés; J.M. Soriano; J.C. Moltó; J. Mañes

Journal of Agricultural and Food Chemistry | 2006

Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields.

Clara Cortés; Francisco Torregrosa; María J. Esteve; Ana Frígola

Food Chemistry | 2005

Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life

Clara Cortés; María J. Esteve; A. Frígola; Francisco Torregrosa

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Collaboration

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María J. Esteve

University of Valencia

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A. Frígola

University of Valencia

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Francisco Torregrosa

University of Valencia

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Ana Frígola

University of Valencia

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Ana Zulueta

University of Valencia

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Francisco J. Barba

University of Valencia

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Juana M. Carbonell-Capella

University of Valencia

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Magdalena Buniowska

University of Valencia

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D. Rodrigo

University of Valencia

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J. Mañes

University of Valencia

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