Albert Ibarz - Publications, H-index & Citations

Albert Ibarz

Universitat de Lleida

48H指数

208论文数

7.7K被引数

收录论文 92

发表时间

Microwave-assisted thermal processing of whole cow's milk: kinetic modelling of vitamin C and colour degradation 微波辅助热处理对全脂牛奶的影响：维生素C和颜色降解的动力学建模

INTERNATIONAL DAIRY JOURNAL

IF3.4

2025-05-22

PREAI

Mercatante, M. M.; Badin, E. E.; Ibarz, A.; Arballo, J. R.; Lespinard, A. R.

Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-01-01

PREAI

Badin, E. E.; Mercatante, M. M.; Mascheroni, R. H.; Quevedo-Leon, R.; Ibarz, A.; Ribotta, P. D.; Lespinard, A. R.

Photo-degradation of alfalfa saponins by UV-visible multi-wavelength irradiation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-01

OAAI

Hadidi, Milad; Garvin, Alfonso; Ibarz, Raquel; Ibarz, Albert

Viscoelastic properties and compensation study of apple juice enriched with apple fiber

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-11-01

PREAI

Salinas, D. E.; Garvin, A.; Ibarz, R.; Ibarz, A.

Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-11-01

PREAI

Hadidi, Milad; Jafarzadeh, Shima; Ibarz, Albert

Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-01-12

PREAI

Badin, E. E.; Quevedo-Leon, R.; Ibarz, A.; Ribotta, P. D.; Lespinard, A. R.

Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties 从月见草 (Oenothera biennis L.) 油加工副产物中提取和脱酰胺食用蛋白的优化及其对结构和技术功能特性的影响

FOOD CHEMISTRY

IF9.8

2021-01-01

PREAI

Hadidi, Milad; Ibarz, Albert; Pouramin, Shiva

Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-11-01

PREAI

Hadidi, Milad; Amoli, Pourya Izadi; Jelyani, Aniseh Zarei; Hasiri, Zahra; Rouhafza, Arman; Ibarz, Albert; Khaksar, Fatemeh Baradaran; Tabrizi, Saba Tajbakhsh

Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties

FOOD RESEARCH INTERNATIONAL

IF8

2020-04-01

PREAI

Hadidi, Milad; Khaksar, Fatemeh Baradaran; Pagan, Jordi; Ibarz, Albert

Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology

FOOD CHEMISTRY

IF9.8

2020-03-01

PREAI

Hadidi, Milad; Ibarz, Albert; Pagan, Jordi

Effect of apple fibre addition and temperature on the rheological properties of apple juice and compensation study

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-12-01

PREAI

Salinas, D. E.; Garvin, A.; Ibarz, R.; Ibarz, A.

Ascorbic acid degradation in aqueous solution during UV-Vis irradiation Uv-vis辐照过程中抗坏血酸在水溶液中的降解

FOOD CHEMISTRY

IF9.8

2019-11-01

PREAI

Aguilar, Karla; Garvin, Alfonso; Virginia Lara-Sagahon, Alma; Ibarz, Albert

Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-10-01

PREAI

Borchani, Maha; Masmoudi, Manel; Ben Amira, Amal; Abbes, Fatma; Yaich, Hela; Besbes, Souhail; Blecker, Christophe; Garvin, Alfonso; Ibarz, Albert; Attia, Hamadi

Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.)

FOOD RESEARCH INTERNATIONAL

IF8

2019-05-01

PREAI

Garvin, A.; Augusto, P. E. D.; Ibarz, R.; Ibarz, A.

Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein 优化蒸汽漂烫对苜蓿 (Medicago sativa) 的酶活性，颜色和蛋白质降解的影响，以改善其食用蛋白的某些品质特性

FOOD CHEMISTRY

IF9.8

2019-03-01

PREAI

Hadidi, Milad; Ibarz, Albert; Conde, Josep; Pagan, Jordi