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M

Mariana Morales-de la Peña

Universitat de Lleida

H指数:19

被引数:1,157

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Pulsed electric fields as a novel strategy to enhance kefir grain biomass growth and kefir beverage production

脉冲电场作为增强开菲尔颗粒生物量生长和开菲尔饮料生产的新型策略

Innovative Food Science & Emerging Technologies

IF6.8

2026-08-200

PRE

NIR drying of strawberry by-products: analysis of energy efficiency and bioactive retention by multi-objective optimization

草莓副产物的近红外干燥：基于多目标优化的能耗效率与生物活性保留分析

Chemical Engineering and Processing - Process Intensification

IF0

2026-04-210

PRE

Dual process for improved recovery of essential oil and pectin from citrus waste

双过程法提高从柑橘废弃物中提取精油和果胶的回收率

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

IF2.4

2025-05-230

OAAI

Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization

脉冲电场对Zophobas morio面粉的影响：脂质提取、技术功能性特性及蛋白质表征的评价

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-07-012

PRE

Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-08-014

OAAI

Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

发酵饮料加工的最新趋势: 新兴技术的使用

IF2.7

2023-06-139

OA

Effect of high intensity ultrasound on soybean and avocado oleogels' structure and stability

FOOD STRUCTURE-NETHERLANDS

IF5.9

2023-04-016

PRE

Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-07-0116

PRE

Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk

脉冲电场预处理对豆浆异黄酮谱的影响

IF2.7

2022-03-224

OA

Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients

IF9.8

2022-03-016

PRE

Pulsed Electric Fields Technology for Healthy Food Products

FOOD ENGINEERING REVIEWS

IF7.6

2021-02-0219

PREAI

Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product

FOOD ENGINEERING REVIEWS

IF7.6

2021-01-0911

OA

Novel technologies to improve food safety and quality

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2019-12-0195

PREAI

High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content

ULTRASONICS SONOCHEMISTRY

IF9.7

2018-12-0125

OAAI

Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-03-1516

PREAI

Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration

IF6.3

2017-10-0113

PREAI

High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2012-10-0110

PREAI

Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage

IF9.8

2011-12-0176

PREAI

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage

IF6.3

2011-12-0121

PREAI