Ingrid Aguiló-Aguayo

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Angela Montanari, Maribel Abadias, F. Suárez-Estrella, 2017 .

Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado

Gemma Oms-Oliu, Robert Soliva-Fortuny, Olga Martín-Belloso, 2014 .

Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice

Olga Martín-Belloso, Afonso Mota Ramos, Ingrid Aguiló-Aguayo, 2008 .

Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus).

Gemma Oms-Oliu, Robert Soliva-Fortuny, Olga Martín-Belloso, 2010 .

Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment.

Nigel Brunton, Gerard Downey, Ingrid Aguiló-Aguayo, 2014, Food research international.

Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters.

Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Olga Martín-Belloso, 2007, Journal of agricultural and food chemistry.

Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit

Frédéric Carlin, Ingrid Aguiló-Aguayo, Florence Charles, 2013 .