OLGA MARTÍN BELLOSO

OLGA MARTÍN BELLOSO

Professor

Researcher ID: B-8281-2011
Knowledge area: Tecnologia d'Aliments

Research group: IP Tecnologies Innovadores per a l'Obtenció d'Ingredients i Productes Alimentaris

Contact InformationMIMO
Food Technology
Rovira Roure 191
973702593
omartin(a)tecal.udl.cat

Management of R+D activities

Puesta en marcha, organización y coordinación de la línea de investigación 'Nuevas tecnologías de procesado de alimentos' . 2020
Servicio Científico-Técnico (SCT) de assistencia a la investigación: Ensayos en Planta Piloto de Tecnología de Alimentos de la Universidad de Lleida . 2017
Unidad Asociada Nuevas tecnologías, calidad y seguridad alimentaria en la Universidad de Lleida del Consejo Superior de Investigaciones Científicas (CSIC) - Universidad de Lleida . 2013

Activity interests

Novel technologies for food processing: - Food safety, quality and functionality through minimal nonthermal processing - Byproducts from fruits and vegetables industrialization - Edible coatings - Nanostructured systems - Microbiological, enzymatic, physical, chemical, sensory, bioavailability evaluations - Modelling and estimation of shelf life

Organization of R+D activities

31th EFFoST Conference . 2017
Congreso de Ciencia y Tecnología de Alimentos y Congreso Español de Ingeniería de Alimentos (CyTA - CESIA) . 2019
Science and Cooking World Congress . 2019

Participations in Conferences

Martín-Belloso O. . 4th World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies. Copenhagen. DENMARK. 2021
Martín-Belloso O. . XI Congreso de Ciencia y Tecnología de Alimentos y Congreso Español de Ingeniería de Alimentos (CyTA - CESIA). Zaragoza. SPAIN. 2021
Martín-Belloso, O. . 34th EFFoST International Conference: Bridging high-tech, food-tech and health: Consumer-oriented innovations. Haifa. ISRAEL. 2020
Martín-Belloso, O. . 6th ISEKI-Food Conference: Sustainable Developing Goals in Food Systems: Challenges and Opportunities for the Future. Nicosia. CYPRUS. 2020
Martín-Belloso, O. . Food Contamination and Traceability Summit. Munich. GERMANY. 2020
Martín-Belloso, O. . 13th International Controlled and Modified Atmosphere Research Conference (CAMA 2020). Lovaina. BELGIUM. 2020
Martín Belloso,O. Nanoemulsiones para el transporte y liberación de compuestos activos. 4º Congreso Internacional Digital en Alimentos Funcionales y Nutracéuticos: 2020 Rumbo al 2021. MEXICO. 2020
Martín Belloso,O. Muchos son los caminos, pero uno solo el método. Bienvenida a estudiantes de doctorado de la Universidad Pública de Navarra. Pamplona, Navarra. SPAIN. 2020
Raquel Ibarz, Laura Salvia-Trujillo, Olga Martín-Belloso. Encapsulated cucumber extract from waste streams: Antimicrobial activity against Listeria innocua and Escherichia coli. 34th EFFoST International Conference. ISRAEL. 2020
Raquel Ibarz, Laura Salvia-Trujillo, Olga Martín-Belloso. Microbial growth kinetics in fresh-cut Golden Delicious apples using edible coatings containing spray-dried pine bark extracts. 34th EFFoST International Conference. ISRAEL. 2020
López Gámez, Gloria ; Elez Martínez, Pedro; Martín Belloso, Olga ; Soliva Fortuny, Robert. Pulsed electric fields to improve in vitro bioaccessibility of phenolic compounds from carrots. EFFoST 2020 International Conference (online). ISRAEL. 2020
Rodríguez-Bencomo, J.J.; Sanchis, V.; Viñas, I.; Martín-Belloso, O.; Soliva-Fortuny, R. Chemical degradation of patulin in apple juices through the formation of the toxin-glutathione conjugates induced by pulsed light processing. V Workshop MICOFOOD. Valencia. SPAIN. 2020
Rodríguez-Roque, M.J.; Sánchez-Vega, R.; Elez-Martínez, P.; Martín-Belloso, O. Impacto de PEAIC sobre la biodisponibilidad in vitro de las isoflavonas en una bebida funcional. 4º Congreso Internacional Digital en Alimentos Funcionales y Nutracéuticos: 2020 Rumbo al 2021. MEXICO. 2020
Martin Belloso, O. . 13th International Congress on Engineering and Foods (ICEF-13). Melbourne. AUSTRALIA. 2019
Martín Belloso O. . 1st GHI World Congress on Food Safety and Security. Leiden. NETHERLANDS. 2019
Martín Belloso O. . Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA). Faro. PORTUGAL. 2019
Martín Belloso O. . Congreso de Ceincia y Tecnología de Alimentos y Congreso Español de Ingeniería de Alimentos (CyTA - CESIA). León. SPAIN. 2019
Martín Belloso, O. . 3rd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies. Toulouse. FRANCE. 2019
Martín-Belloso, O. . 33th EFFoST Conference. Sustainable Food Systems - Performing by Connecting. Rotterdam. NETHERLANDS. 2019
Martín Belloso, O. . 6th International Polysaccharide Conference (EPNOE). Aveiro. PORTUGAL. 2019

Participation in Committees and Representations

Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN) . Miembro del Comité Científico . 2015 - 2019
International Society of Food Engineering (ISFE) . Vicepresidenta . 2014 - 2021
European Federation of Food Science and Technology (EFFoST) . Secretaria General . 2013 - 2017
Global Harmonization Initiative (GHI) . Embajadora en España . 2012 - 2021
European Federation of Food Science and Technology (EFFoST) . Representante de EFFoST en la IFT Nonthermal Processing Division . 2008 - 2021
European Federation of Food Science and Technology (EFFoST) . Responsable del Task Team (TT) Events with IFT Nonthermal Processing Division . 2007 - 2016
European Federation of Food Science and Technology (EFFoST) . Miembro del Comité Ejecutivo . 2004 - 2017
Comité de Industrias Alimentarias del Colegio Oficial de Ingenieros Industriales de Cataluña . Vocal de Industrias Alimentarias . 1998 - 2016
Conferencia de Directores de Escuelas de Doctorado (CDED) . Vicepresidenta . 2014 - 2016
Conferencia de Directores de Escuelas de Doctorado (CDED) . Presidenta . 2016 - 2017
European Federation of Food Science and Technology (EFFoST) . Presidenta Electa . 2017 - 2018
Miembro del comité internacional de tesis doctoral . Efecto de altas presiones hidrostáticas sobre las propiedades funcionales de fibra dietaria obtenida de cáscaras de tuna, mango y naranja . 2014 - 2017
Miembro del comité internacional de tesis doctoral . Formulación y optimización de nanoemulsiones comestibles antimicrobianas . 2014 - 2018
Selección de Candidatos . Programa Proyectos de I+D+i para jóvenes investigadores (JIN). Área de Ciencia y Tecnología de Alimentos. . 2016
Científico Evaluador Científico . Programa Atracción de Talento. Fundación Salamanca Ciudad de Cultura y Saberes. . 2017 - 2018
European Federation of Food Science and Technology (EFFoST) . Presidenta . 2018 - 2020
Miembro del 2016 IFT Diversity & Inclusion Task Force Group . Diversity & Inclusion Task Force Group . 2016
Miembro del 2017 IFT Fellows selection . IFT Fellows selection . 2017
Miembro del Comité Científico Asesor . Asesoría Investigación . 2018 - 2021
Sociedad Española de Ingeniería de Alimentos (SESIA) . Presidenta . 2019 - 2023

Projects

Grup de recerca Tecnologies innovadores per a l'obtenció d'ingredients i productes alimentaris . 2015 - 2015 . Universitat de Lleida (UdL) . PI: Olga Martín Belloso
Equipamiento de planta piloto para el desarrollo de alimentos y procesos innovadores con interés gastronómico . 2014 - 2014 . Ref.ULLE13-4E-2060 . Ministerio de Economía y Competitividad . PI: Olga Martín Belloso
Grup consolidat Tecnologies innovadores per a l'obtenció d'ingredients i productes alimentaris . 2014 - 2014 . Universitat de Lleida (UdL) . PI: Olga Martín Belloso
Tecnologies Innovadores per a l'Obtenció d'Ingredients i Productes Alimentaris . 2014 - 2017 . Ref.2014 SGR 1000 . Departament d'Economia i Coneixement (Generalitat de Catalunya) . PI: Olga Martín Belloso
Ampliación de tecnologías no térmicas en hongos cultivados en La Rioja . 2014 - 2016 . Ref.C14063 . ASOCHAMP RIOJA . PI: Olga Martín Belloso
Grup consolidat Tecnologies innovadores per a l'obtenció d'ingredients i productes alimentaris . 2013 - 2013 . Universitat de Lleida (UdL) . PI: Olga Martín Belloso
Mejora de la calidad y funcionalidad de productos alimentarios mediante la incorporación de nanopartículas lípidicas en recubrimientos comestibles (NANOACTIVE) . 2013 - 2015 . Ref.AGL2012-35635 . Ministerio de Economía y Competitividad . PI: Olga Martín Belloso
Comparación de efectos de procesos actuales y emergentes sobre distintos compuestos y micotoxinas en frutas de hueso. Desarrollo de nuevos productos . 2013 - 2013 . Ref.C13026 . INDULERIDA, SA . PI: Olga Martín Belloso
EP4Bio2Med: European network for development of electroporation-based technologies and treatments . 2012 - 2016 . Ref.oc-2011-1-9239 . European Science Foundation (ESF) . PI: Olga Martín Belloso
Grup consolidat Tecnologies innovadores per a l'obtenció d'ingredients i productes alimentaris . 2012 - 2012 . Universitat de Lleida (UdL) . PI: Olga Martin Belloso
Grup consolidat Tecnologies innovadores per a l'obtenció d'ingredients i productes alimentaris . 2011 - 2011 . Universitat de Lleida (UdL) . PI: Olga Martín Belloso
Nuevas formas de recubrimientos comestibles para vegetales y salsas . 2011 - 2013 . Ref.C11037 . Grupo alimentario Argal SA . PI: Olga Martín Belloso
Recubrimientos comestibles para la conservación de fruta cortada . 2011 - 2012 . Ref.C11049 . DANONE . PI: Olga Martín Belloso
Desarrollo de productos y procesos a base de frutas . 2011 - 2015 . Ref.C11042 . Instituto Tecnológico Monterrey . PI: Olga Martín Belloso
Xarxa de referència en R+D+i en Tecnologia dels Aliments
Grup de recerca: Tecnologia de Productes Vegetals (TPV)
. 2010 - 2011 . Departament d'Innovació, Universitats i Empresa de la Generalitat de Catalunya (DIUE) . PI: Vicente Sanchis Almenar
Desarrollo de recubrimientos comestibles nanoestructurados para el transporte de compuestos activos . 2010 - 2012 . Ref.AGL2009-11475 . Ministerio de Ciencia e Innovación . PI: Olga Martín Belloso
Apoyo técnico en el desarrollo de actividades de I+D+I sobre recubrimientos comestibles en alimentos . 2010 - 2012 . Ref.C10024 . Production and innovation on edible coatings, SL . PI: Olga Martín Belloso
Obtenció d'extractes rics en components bioactius com subproductes de la indústria de transformació de sucs . 2010 - 2012 . Ref.C10027 . INDULERIDA, SA . PI: Pedro Élez Martínez
Grup consolidat Tecnologies Innovadores per a l'Obtenció d'Ingredients i Productes Alimentaris . 2009 - 2014 . Ref.2009 SGR 683 . Departament d'Innovació, Universitats i Empresa de la Generalitat de Catalunya (DIUE) . PI: Olga Martín Belloso
Convocatòria del Programa ICREA Acadèmia 2008 . 2009 - 2013 . Institució Catalana de Recerca i Estudis Avançats (ICREA) . PI: Olga Martín Belloso

Journal Publications

Pedro Ferreira-Santos; Raquel Ibarz; Jean-Michel Fernandes; Ana Cristina Pinheiro; Cláudia Botelho; Cristina M.R. Rocha; José António Teixeira; Olga Martín-Belloso (2021). Encapsulated pine bark polyphenolic extract during gastrointestinal digestion: Bioaccessibility, bioactivity and oxidative stress prevention. Foods, 10, pp. 328 - 347 . Institutional Repository . ISSN: 2304-8158
S. Plazzotta; R. Ibarz; L. Manzocco; O. Martín-Belloso (2021). Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment. Journal of Food Engineering, 290(Art nº 110196) . https://doi.org/10.1016/j.jfoodeng.2020.110196 . ISSN: 0260-8774
López-Gámez, G.; Elez-Martínez, P.; Martín-Belloso, O.; Soliva-Fortuny, R. (2021). Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability. Trends in Food Science & Technology . Institutional Repository . ISSN: 0924-2244
López Gámez, G.; Elez Martínez, P.; Martín Belloso, O.; Soliva Fortuny, R. (2021). Changes of carotenoid content in carrots after application of pulsed electric field treatments. Lwt-Food Science And Technology . Institutional Repository . ISSN: 0023-6438
López Gámez, G.; Elez Martínez, P.; Quiles Chuliá, A.; Martín Belloso, O.; Hernando Hernando, I.; Soliva Fortuny, R. (2021). Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure. Food & Function . Institutional Repository . ISSN: 2042-6496
López Gámez, G.; Elez Martínez, P.; Martín Belloso, O.; Soliva Fortuny, R. (2020). Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes. Innovative Food Science & Emerging Technologies, 59(102252) . Institutional Repository . ISSN: 1466-8564
Helena de Abreu Martins, H.; Artiga Artigas, M.; Hilsdorf Piccoli, R.; Martín Belloso, O.; Salvia Trujillo, L. (2020). The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles. Food Chemistry, 311(126024) . Institutional Repository . ISSN: 0308-8146
Rodríguez-Bencomo, J.J.; Sanchis, V; Viñas, I; Martín-Belloso, O; Soliva-Fortuny, R. (2020). Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices. Food Control, 315(126283) . Institutional Repository . ISSN: 0956-7135
Artiga-Artigas, M.; Reichert, C.; Salvia-Trujillo, L.; Zeeb, B.; Martín-Belloso, O.; Weiss, J. (2020). Protein/polysaccharide complexes to stabilize decane-in-water nanoemulsions. Food Biophysics . Institutional Repository . ISSN: 1557-1858
Rábago-Panduro, L.M.; Morales-de la Peña, M.; Martín-Belloso, O.; Welti-Chanes, J. (2020). Changes in bioactive compounds content and antioxidant capacity of pecant nuts [(Carya illinoinensis (Wangenh. K. Koch)] during storage. Revista Mexicana de Ingenieria Quimica, 19(3), pp. 1439 - 1452 . Institutional Repository . ISSN: 1665-2738
S. Plazzotta; R. Ibarz; L. Manzocco; O. Martín-Belloso (2020). Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves. Ultrasonics Sonochemistry, 63(Art nº 104954) . https://doi.org/10.1016/j.ultsonch.2019.104954 . ISSN: 1350-4177
López Gámez, G.; Elez Martínez, P.; Martín Belloso, O.; Soliva Fortuny, R. (2020). Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots. Postharvest Biology and Technology . Institutional Repository . ISSN: 0925-5214
Ribas Agustí, A.; Martin Belloso, O.; Soliva Fortuny, R.; Elez Martínez, P. (2019). Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple. Food Research International, 121, pp. 433 - 440 . Institutional Repository . ISSN: 0963-9969
Morais, S.G.G.; Lima, M.S.; Borges, G.S.C.; Martín-Belloso, O.; Magnani, M . (2019). Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp. Food Research International, 126(108681) . https://doi.org/10.1016/j.foodres.2019.108681 . ISSN: 0963-9969
Morales-de la Peña, M.; Welti-Chanes, J.; Martín-Belloso, O. (2019). Innovative technology to improve quality and safety of foods. Current Opinion In Food Science, 30, pp. 1 - 7 . Institutional Repository . ISSN: 2214-7993
Ojeda, G.A.; Sgroppo, S.C.; Martín Belloso, O.; Soliva Fortuny, R. (2019). Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices. Postharvest Biology and Technology, 156(110934) . Institutional Repository . ISSN: 0925-5214
Zhong, S.; Vendrell-Pacheco, M.; Heskitt, B.; Chitchumroonchokchai, C.; Failla, M.; Sastry, S.; Francis, D.M.; Martín-Belloso, O.; Elez-Martínez, P.; Kopec, R.E. (2019). Novel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices. Journal of Agricultural and Food Chemistry, 67(36), pp. 10185 - 10194 . Institutional Repository . ISSN: 0021-8561
Gasa Falcon, Ariadna; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (2019). Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion. Food & Function, 10, pp. 713 - 722 . Institutional Repository . ISSN: 2042-6496
Velderrain Rodríguez, G.R.; Salvia Trujillo, L.; Wall Medrano, A.; González Aguilar, G.A.; Martín Belloso, O. (2019). In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose. Food & Function, 10(9), pp. 6110 - 6120 . Institutional Repository . ISSN: 2042-6496
Artiga Artigas, M.; Montoliu Boneu, J.; Salvia Trujillo, L.; Martín Belloso, O. (2019). Factors affecting the formation of highly concentrated emulsions and nanoemulsions. Colloids and Surfaces A-Physicochemical and Engineering Aspects, 578, p. 123577 . Institutional Repository . ISSN: 0927-7757
Gasa Falcon, Ariadna; Acevedo-Fani, Alejandra; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (2019). Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions. Journal Of Functional Foods . Institutional Repository . ISSN: 1756-4646
Ribas Agustí, A.; Martín Belloso, O.; Soliva Fortuny, R.; Elez Martínez, P. (2019). Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds. Journal Of Functional Foods, 59, pp. 206 - 214 . Institutional Repository . ISSN: 1756-4646
Velderrain Rodríguez, G.R.; Acevedo Fani, A.; González Aguilar, G.A.; Martín Belloso, O. (2019). Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. Journal Of Functional Foods, 56, pp. 65 - 73 . Institutional Repository . ISSN: 1756-4646
Artiga Artigas, M.; Molet Rodríguez, A.; Salvia Trujillo, L.; Martín Belloso, O. (2019). Formation procedure of double emulsions (W1/O/W2) as carriers of hydrophilic and lipophilic active compounds. Food And Bioprocess Technology, 12(3), pp. 422 - 435 . Institutional Repository . ISSN: 1935-5130
Gago, C.M.L.; Artiga Artigas, M.; Antunes, M.D.C., M..; Faleiro, M.L.; Miguel, M.G.; Martín Belloso, O. (2019). Effectiveness of nanoemulsions of clove and lemongrass essential oils and their major components against Escherichia coli and Botrytis cinerea. Food Science And Technology, 56(5), pp. 2721 - 2736 . Institutional Repository . ISSN: 0101-2061
Ribas-Agustí, A.; Martín-Belloso, O.; Soliva-Fortuny, R.; Elez-Martínez, P. (2018). Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical Reviews in Food Science and Nutrition, 58(15), pp. 2531 - 2548 . Institutional Repository . ISSN: 1040-8398
Artiga-Artigas, M.; Guerra-Rosas, M.I.; Salvia-Trujillo, L.; Martín-Belloso, O. (2018). Influence of essential oils and pectin on nanoemulsion formulation: a ternary phase experimental approach. Food Hydrocolloids, 81, pp. 209 - 219 . Institutional Repository . ISSN: 0268-005X
Avalos-Llano, K.; Martín-Belloso, O.; Soliva-Fortuny, R. (2018). Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries. Food Chemistry, 264, pp. 393 - 400 . Institutional Repository . ISSN: 0308-8146
Artiga-Artigas, M.; Lanjari-Perez, Y.; Martín-Belloso, O. (2018). Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant. Food Chemistry, 266, pp. 466 - 474 . https://doi.org/10.1016/j.foodchem.2018.06.043 . ISSN: 0308-8146
Valdivia-Nájar, C.G.; Martín-Belloso, O.; Soliva-Fortuny, R. (2018). Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes. Innovative Food Science & Emerging Technologies, 45, pp. 29 - 35 . Institutional Repository . ISSN: 1466-8564
García-Parra, J.; González-Cebrino, F.; Delgado-Adámez, J.; Cava, R.; Martin-Belloso, O.; Elez-Martinez, P.; Ramirez, R. (2018). Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin. Innovative Food Science & Emerging Technologies, 45, pp. 53 - 61 . Institutional Repository . ISSN: 1466-8564
González-Casado, S.; Martín-Belloso, O.; Elez-Martínez, P.; Soliva-Fortuny, R. (2018). Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attribute. Postharvest Biology and Technology, 137, pp. 113 - 118 . Institutional Repository . ISSN: 0925-5214
González-Casado, S.; Martín-Belloso, O.; Elez-Martínez, P.; Soliva-Fortuny, R. (2018). Induced accumulation of individual carotenoids and quality changes in tomato fruits treated with pulsed electric fields and stored at different post-treatments temperatures. Postharvest Biology and Technology, 146, pp. 117 - 123 . Institutional Repository . ISSN: 0925-5214
Valdivia-Nájar, C. G., Martín-Belloso, O.; Soliva-Fortuny, R. (2018). Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time. Journal of Food Engineering, 237, pp. 146 - 153 . https://doi.org/10.1016/j.jfoodeng.2018.05.029 . ISSN: 0260-8774
González-Casado, S.; Martín-Belloso, O.; Elez-Martínez, P.; Soliva-Fortuny, R. (2018). Application of pulsed electric fields to tomato fruits for enhancing the bioaccessibility of carotenoids in derived products. Food & Function, 9(4), pp. 2282 - 2289 . Institutional Repository . ISSN: 2042-6496
Acevedo-Fani, A.; Soliva-Fortuny, R.; Martín-Belloso, O. (2018). Photo-protection and controlled release of folic acid using food-grade alginate/chitosan nanolaminates. Journal of Food Engineering, 229, pp. 72 - 82 . Institutional Repository . ISSN: 0260-8774
Tejada-Ortigoza, V.A.; Garcia-Amezquita, L.E.; Serna-Saldívar, S.E.; Martín-Belloso, O.; Welti-Chanes, J. (2018). High hydrostatic pressure and mild heat treatments for the modification of orange peel dietary fiber: effects on hygroscopic properties and functionality. Food And Bioprocess Technology, 11, pp. 110 - 121 . https://doi.org/10.1007/s11947-017-1998-9 . ISSN: 1935-5130
Morales-de la Peña, M.; Salinas-Roca, B.; Escobedo-Avellaneda, Z.; Martín-Belloso, O.; Welti-Chanes, J. (2018). 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, 11, pp. 1211 - 1221 . https://doi.org/10.1007/s11947-018-2090-9 . ISSN: 1935-5130
Teixé-Roig, J.; Oms-Oliu, G.; Velderrain-Rodríguez, G.R.; Odriozola-Serrano, I.; Martín-Belloso, O. (2018). The effect of Sodium carboxymethylcellulose on the stability and bioaccessibility of anthocyanin water-in-oil-in-water emulsions. Food And Bioprocess Technology, 11(12), pp. 2229 - 2241 . https://doi.org/10.1007/s11947-018-2181-7 . ISSN: 1935-5130
Morales-de la Peña, M.; Welti-Chanes, J.; Martin-Belloso, O. (2018). High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content. Ultrasonics, 49, pp. 154 - 160 . Institutional Repository . ISSN: 0041-624X
Salinas-Roca, B.; Guerreiro, A.; Welti-Chanes, J.; Antunes, D.M.; Martin-Belloso, O. (2018). Improving quality of fresh-cut mango using polysaccharide-based edible coating. International Journal of Food Science and Technology, 53(4), pp. 938 - 945 . https://doi.org/10.1111/ijfs.13666 . ISSN: 0950-5423
González-Casado, S.; Martín-Belloso, O.; Elez-Martínez, P.; Soliva-Fortuny, R. (2018). In vitro bioaccessibility of colored carotenoids in tomato derivatives as affected by ripeness stage and the addition of different types of oil. Journal of Food Science, 83(5), pp. 1404 - 1411 . Institutional Repository . ISSN: 0022-1147
Salinas-Roca, B.; Soliva-Fortuny, R.; Welti-Chanes, J.; Martín-Belloso, O. (2018). Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh‐cut mango. Journal of Food Processing and Preservation, 42(5. Art. e13591), pp. 1 - 9 . https://doi.org/10.1111/jfpp.13591 . ISSN: 0145-8892
García-Parra, J.; González-Cebrino, F.; Delgado-Adámez, J.; Cava, R.; Martin-Belloso, O.; Elez-Martinez, P.; Ramirez, R. (2018). Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. Food Science and Technology International, 24(2), pp. 145 - 160 . Institutional Repository . ISSN: 1082-0132
Morales-de la Peña, M.; Rosas-González, M.C.; Martín-Belloso, O.; Welti-Chanes, J. (2018). Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound. Revista Mexicana de Ingenieria Quimica, 17(1), pp. 131 - 144 . Institutional Repository . ISSN: 1665-2738
Salvia-Trujillo, L.; Lascorz-Roig, A.; Cubero-Márquez, M.A.; Martín-Belloso, O. (2018). Hacia la formulación de bebidas sin conservantes artificiales. Alimentaria: Revista de tecnología e higiene de los alimentos(495), pp. 69 - 70 . ISSN: 0300-5755
Salvia-Trujillo, L.; Artiga-Artigas, M.; Molet-Rodríguez, A.; Turmo-Ibarz, A.; Martín-Belloso, O. (2018). Emulsion-based nanostructures for the delivery of active ingredients in foods. Frontiers in Sustainable Food Systems, 2(79), pp. 1 - 7 . Institutional Repository . ISSN: 2571-581X
Molet-Rodríguez, A.; Salvia-Trujillo, L.; Martín-Belloso, O . (2018). Beverage Emulsions: Key aspects of their formulation and physicochemical stability. Beverages, 4((3) Art. 70), pp. 1 - 10 . Institutional Repository . ISSN: 2306-5710
Artiga Artigas, María; de Abreu Martins, Heloísa Helena; Zeeb, Benajmin; Hilsdorf Piccoli, Roberta; Martín Belloso, Olga; Salvia Trujillo, Laura (2020). Antimicrobial kinetics of nanoemulsions stabilized with protein:pectin electrostatic complexes. Food And Bioprocess Technology, 15(3), pp. 335 - 345 . https://doi.org/10.1007/s11947-020-02531-9 . ISSN: 1935-5130