Isabel Odriozola-Serrano

Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

Pedro Elez-Martínez, Isabel Odriozola-Serrano, Gemma Oms-Oliu, 2017, Food Engineering Reviews.

Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres

Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Olga Martín-Belloso, 2010 .

Metabolomics for assessing safety and quality of plant-derived food

Isabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso, 2013 .

Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging.

Isabel Odriozola-Serrano, Gemma Oms-Oliu, Robert Soliva-Fortuny, 2008, Journal of agricultural and food chemistry.

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Olga Martín-Belloso, 2008 .

Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Olga Martín-Belloso, 2008 .

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.