Research

GROUP OF NEW TECHNOLOGIES ON FOOD PROCESSING

Line of Research

New Technologies on Food Processing

Nonthermal technologies: pulsed electric fields, light pulsed, modified atmospheres and combined methods.

By-products from vegetable industry: extraction, characterization and use of bioactive compounds.

Edible films.

Consolidated Research Group, TECHNOLOGY OF PLANT PRODUCTS (TPV) recognized with mention of quality by the Generalitat de Catalunya (regional government), dealing with Food Technology research.

Researchers

Olga Martín Belloso omartin@tecal.udl.cat

Vicente Vicente Gimeno Año gimeno@tecal.udl.cat

Robert C. Soliva Fortuny rsoliva@tecal.udl.cat

Joaquín Giner Seguí Chimog@tecal.udl.cat

Pedro Elez Martínez pelez@tecal.udl.cat

M. Alejandra Rojas Graü margrau@tecal.udl.cat

Javier Arántegui Jiménez arante@tecal.udl.cat

Research staff (training)

Ingrid Aguiló Aguayo
Marta Montero Calderón
Mariana Morales de la Peña
Ana Yndira Ramos Villarroel
M. Janeth Rodríguez Roque
M. Blanca Salinas Roca Laura Salvia Trujillo
Rogelio Sanchez Vega

Lab staff

Manel Andújar Moreno
Gemma Charles Godia
Andrés Rico Serrano

Published works

Oms-Oliu, G., Rojas-Graü, M.A., Alandes, L.; Varela, P.; Soliva-Fortuny, R., Hernando, M.I., Pérez, I., Fiszman, S., Martín-Belloso, O.-“Recent approaches using Chemical treatments to preserve quality of fresh-cut fruit: A revew”. Postharvest Biology and Technology, 57: 139-148 (2010)

Aguiló-Aguayo,I., Montero-Calderón, M., Soliva-Fortuny, R., Martín-Belloso, O. -"Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat". Journal of Food Engineering, 100: 43-49 (2010)

Montero-Calderón, M., Rojas-Graü, M.A., Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. –“Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus)”. Journal of Agricultural and Food Chemistry, 58: 5042-5049 (2010)

Martínez-Viedma, Pilar, Sobrino-López, Angel, Ben Omar, Nabil, Abriouel, Hikmate, Lucas-López, Rosario, Martín-Belloso, Olga, Gálvez, Antonio –“Increased inactivation of Exopolysaccharide-Producing Pediococcus parvulus in apple juice by combined treatment with Enterocin AS-48 and high-intensity pulsed electric field”.Journal of Food Produntion, 1: 39-43 (2010)

Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O.-"Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat".Innovative Food Science and Emerging Technologies, 11: 299-305 (2010)

Montero-Calderón, M., Rojas-Graü, M.A.-"Mechanical and chemical properties of Gold cultivar pineapple flesh (Ananas comosus)". European Food Research and Technology, 230: 675-686 (2010)

Odriozola-Serrano, I., Soliva-Fortuny, R., Martín-Belloso,O. -"Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres". Journal of Food Composition and Analysis, 23: 37-43 (2010)

Oms-Oliu, G., Aguiló-Aguayo, I., Martín-Belloso, O., Soliva-Fortuny, R. –“Effects of pulsed Light treatments on quality and antioxidante properties of fresh-cut musrooms (Agaricus bisporus)”. Postharvest Biology and Technology, 56: 216-222 (2010)

Sobrino-López, A., Martín-Belloso, O.-"Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing". Food Eng. Rev., 2: 17-27 (2010)

R.M. Raybaudi-Massilia, J. Mosqueda-Melgar, A. Sobrino-López, O.Martín -"Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli 0157: H7 and shelf life extension of fresh-cut pears using Malic acid and quality stabilizing compounds". Journal of Food Quality, 32: 539-565 (2009)

Aguiló-Aguayo, I.; Soliva-Fortuny,R.; Martín-Belloso,O.; -"Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices". Journal of Food Engineering, 92: 37-43 (2009)

Aguiló-Aguayo,I.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. -"Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments". LWT-Food Science and Technology, 42: 813-818 (2009)

Aguiló-Aguayo,R.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat“. Food chemistry, 116: 59-65 (2009)

Aguiló-Aguayo,I,; Soliva-Fortuny,R.; Martín-Belloso,O.; –“Effects of high-intensity pulsed electric fields on Lypoxygenase and Hydroperoxide Lyase activities in tomato juice”. Journal of Food Science, 8: C595-C601 (2009)

Aguiló-Aguayo,I,; Soliva-Fortuny,R.; Martín-Belloso,O.; –“Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulses electric fields”. International Journal of Food Science and Technology, 44: 2268-2277 (2009)

Elez-Martínez,P.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Impact of high-intensity pulsed electric fields on bioactive compounds in Mediterranean plant-based foods“. NPC Natural Product Communications, 5: 741-746 (2009)

Giner-Seguí,J.; Elez-Martínez,P.; Martín-Belloso,O. –“Modelling within the Bayesian framework the inactivation of pectinesterase in gazpacho by pulsed electric fields”. Food Engineering, 95(3): 446-452 (2009)

Grigelmo-Miguel,N.; Rojas-Graü,M.A.; Soliva-Fortuny,R.; Martín-Belloso,O.-“Methods of analysis of antioxidant capacity of phytochemicals”. Libro: Fruit and vegetable phytochemicals: Chemistry, Nutritional value and stability. Cap. 10: 271-307. Ed. Wiley-Blackwell. ISBN:978-0-8138-0320-3 (2009)

Marsellés-Fontanet,A.R.; Puig,A.; Olmos,P.; Minguez-Sanz,S.; Martín-Belloso,O. -"Optimising the inactivation of grape juice spoilage organisms by pulsed electric fields". International Journal of Food Microbiology, 130: 159-165 (2009)

Martín-Belloso,O.; Soliva-Fortuny,R.-“Postharvest safety of fresh and minimally-processed produce” Stewart Postharvest Review, Vol.5, no. 4. Ed.Stewart Postharvest Solutions, Londres, UK. ISSBN:1745-9656 (2009)

Martín-Belloso,O.; Soliva-Fortuny,R.; Oms-Oliu,G.-“Cambios microbiológicos, fisicoquímicos y sensoriales de fruta fresca cortada de origen templado” Ed. CIAD, Hermosillo, Sonora, México (2009)

Martín-Belloso,O.; Rojas-Graü,M.A.; Soliva-Fortuny,R.-“Delivery of flavour and active ingredients using edible films and coatings” Libro: Edible films for food applications, cap. 10: 295-313. Ed.Springer Science, NY. ISBN: 978-0-387-92823-4 (2009)

Martínez Viedma,P.; Abriouel,H.; Sobrino López,A.; Ben Omar,N.; Lucas López,R.; Valdivia,E.; Martín Belloso,O.; Gálvez,A. –“Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice“. – Food Microbiology, 26: 491-496 (2009)

Odriozola-Serrano,I.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Effect of high-oxiygen atmospheres on the antioxidante potencial of fresh-cut tomatoes”. Journal of Agricultural and Food chemistry, 57: 6603-6610 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso.O.-"Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice". LWT - Food Science and Technology, 42: 93-100 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Hernández-Jover,T.; Martín-Belloso,O.-" Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments". Food Chemistry, 112: 258-266 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O.-"Influence of storage temperature on the kinetics of the changes in Anthocyanins, Vitamin C, and antioxidant capacity in fresh-cut strawberries stored under High-Oxygen Atmospheres".Journal of Food Science, 2: 184-191 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O.-"Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments". European Food Research and Technology, 228: 239-248 (2009)

Oms-Oliu,G.; Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O. -"Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice". Food Chemistry, 115: 1312-1219 (2009)

Oms-Oliu,G.; Aguiló-Aguayo,I.; Soliva-Fortuny,R.; Martín-Belloso,O. -"Effect of ripness at processing on fresh-cut "Flor de Invierno" pears packaged under modified atmosphere conditions". International Journal of Food Science and Technology, 44: 900-909 (2009)

Oms-Oliu,G.; Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Use of Weibull distribution for describing the kinetics of the antioxidant potential changes in fresh-cut watermelon”. Journal of Food Engineering, 95(1): 99-105 (2009)

Quintão-Teixeira,L.J.; Odriozola-Serrano,I.;Soliva-Fortuny,R.; Mota-Ramos,A.; Martín-Belloso,O.-“Comparative study on antioxidant properties of carrot juice stabilized by high-intensity pulsed electric fields or heat treatment”. Journal of Science of Food and Agriculture, 89: 2636-2642 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Sobrino-López,A.; Soliva-Fortuny,R.; Martín-Belloso,O.- "Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut "Fuji" apples by inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli 0157:H7". Journal of Food Safety, 29: 236-252 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Martín-Belloso,O. -"Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella, Enteridis and Eschirichia coli 0157:H7 in apple, pear and melon juices". Food Control, 20: 105-112 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Sobrino-López,A.; Martín-Belloso,O. –“Inactivation of Listeria Monocytogenes, Salmonella enteritidis and Escherichia coli 0157:H7 and shelf life extensión of fresh-cut pears using Malic acid and quality stabilizing compounds”. Journal of Food Quality, 32: 539-565 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Soliva-Fortuny,R.; Martín-Belloso, O. –“Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials: A review”. Comprenhensive Reviews in Food Science and Food Safety, 8(3): 157-180 (2009)

Robles-Sánchez,R.M.; Rojas-Graü,M.A.; Odriozola-Serrano,I.;González-Aguilar,G.A.; Martín-Belloso,O. -"Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut "Kent" mango (Mangifera indica L.)". Postharvest Biology and Technology, 51: 384-390 (2009)

Robles-Sánchez, R.M.; Islas-Osuna, M.A.; Astiazarán-García,H.; Vázquez-Ortiz,E.A.; Martín-Belloso,O.; Gorinstein,S.; González-Aguilar,G.A. – “Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut “Ataulfo“ mangoes (Mangifera indica L.) as affected by low-temperature storage“. Sensory and Food Quality, 3: S126-S134 (2009)

Rojas-Graü,M.A.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. -"The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review". International Journal of Food Science and Technology, 44: 875-889 (2009)

Rojas-Graü,M.A.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Edible coatings to incorporate active ingredients to fresh-cut fruits: a review”. Trends in Food Science & Technology, 20: 438-447 (2009)

Sobrino-Lopez,A.; Viedma-Martínez,P.; Abriouel,H.; Valdivia,E.; Gálvez,A.; Martin-Belloso,O. –“The effect of adding antimicrobial peptides to milk inoculated with Staphylococcus aureus and processed by high-intensity pulsed-electric field”. Journal of Dairy Science, 92: 2514-2523 (2009)

Soliva-Fortuny,R.; Balasa,A.; Knorr,D.; Martín-Belloso,O.-“Effects of pulsed electric fields on bioactive compounds in foods: a revieu”. Trends in Food Science and Technology, 20: 544-556 (2009)

Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Vicente Gimeno-Añó, Olga Martín-Belloso. - Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields. - Journal of Food Engineering, 89: 210-216 (2008)

Christian Larrigaudière, Dolors Ubach, Yolanda Soria, M. Alejandra Rojas-Graü, Olga Martín-Belloso. - Oxidative behaviour of fresh-cut "Fuji" apples treated with stabilising substances. - Journal of the Science of Food and Agriculture, 88: 1770-1776 (2008)

Ingrid Aguiló-Aguayo, Isabel Odriozola-Serrano, Luciano José Quintao-Teixeira, Olga Martín-Belloso. - Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions - Food Chemistry, 107: 949-955 (2008)

Isabel Odriozola-Serrano, Robert soliva-Fortuny, Olga Martín-Belloso.- Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes.-LWT, 41: 217-226 (2008)

Gemma Oms-Oliu, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Olga Martín-Belloso. -Antioxidant Content of Fresh-cut pears stored in high-O2 active packages and passive modified atmosphere packaging. - Journal of Agricultural and Food Chemistry, 56: 932-940 (2008)

A. Sobrino-López, O. Martín-Belloso. - Use of nisin and other bacteriocins for preservation of dairy products. - International Dairy Journal, 18: 329-343 (2008)

J. Mosqueda-Melgar, R.M. Raybaudi-Massilia, O. Martín-Belloso.- Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice combining of high-intensity pulsed electric fields with natural antimicrobials. - Journal of Food Science, 73: M47-M53 (2008)

J. Fernando Ayala-Zavala, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Gustavo A. González-Aguilar, Emilio Álvarez-Parrilla, Olga Martín-Belloso. - Bio-preservation of fresh-cut tomatoes using natural antimicrobials. - European Food Research and Technology, 226: 1047-1055 (2008)

Rosa M. Raybaudi-Massilia, Jonathan Mosqueda-Melgar, Olga Martín-Belloso. - Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. - International Journal od Food Microbiology, 121: 313-327 (2008)

María Alejandra Rojas-Graü, Olga Martín-Belloso. - Current advances in quality maintenance of fresh-cut fruits. - Stewart Postharvest Review, 2: 1-8 (2008)

Jonathan Mosqueda-Melgar, Rosa M. Raybaudi-Massilia, Olga Martín-Belloso. - Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.- Food Microbiology, 25: 479-491 (2008)

Teresa Garde-Cerdán, A.Robert Marsellés-Fontanet, Margaluz Arias-Gil, Carmen Ancín-Azpilicueta, Olga Martín-Belloso. - Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields. - European Food Research and Technology, 227:401-408 (2008)

Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny, Olga Martín-Belloso.- Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat. - European Food Research and Technology, 227:599-606 (2008)

Jonathan Mosqueda-Melgar, Rosa Martine Raybaidi-Massilia, Olga Martín-Belloso. - Non-thermal pasteurization of fruits juices by combining high-intensity pulsed electric fields with natural antimicrobials.- Innovative Food Science & Emerging Technologies, 9: 328-340 (2008)

Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Olga Martín-Belloso. -Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments.- Innovative Food Science & Emerging Technologies, 9: 272-279 (2008)

J. Fernando Ayala-Zavala, Lizzete del Toro-Sánchez, Emilio Alvarez-Parrilla, Herlinda Soto-Valdez, Olga Martín-Belloso, Saúl Ruiz-Cruz, Gustavo A. González-Aquilar. - Natural antimicrobial agents incorporated in active packaging to preserve the quality of fresh fruits and vegetables. - Stewart Postharvest Review, 3: 1-9 (2008)

Rosa M. Raybaudi-Massilia, María A. Rojas-Graü, Jonathan Mosqueda-Melgar, Olga Martín- Belloso. -Comparative Study on Essential Oils incorporated into an Alginate-based edible coating to assure the safety and quality of fresh-cut Fuji Apples. - Journal of Food Protection, 6: 1150-1161 (2008)

M.S. Tapia, M.A. Rojas-Graü, A. Carmona, F.J. Rodríguez, R. Soliva-Fortuny, O. Martín-Belloso. -Use of alginate-and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. - FOOD Hydrocolloids, 22: 1493-1503 (2008)

G.Oms-Oliu, R. Soliva-Fortuny, O. Martín-Belloso -Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears.- Postharvest Biology and Technology, 50: 87-94 (2008)

M.A.Rojas-Graü, R. Soliva-Fortuny, O. Martín-Belloso - Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid.- Journal of Food Science, 6: 267-272 (2008)

G. Oms-Oliu, R. Soliva-Fortuny, O. Martín-Belloso -"Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears". Postharvest Biology and Technology, 50: 87-94 (2008)

G. Oms-Oliu, I. Odriozola-Serrano, R. Soliva-Fortuny, O. Martín-Belloso -"The role of peroxidase on the antioxidant potential of fresh-cut "Piel de Sapo" melon packaged under different modified atmospheres". Food chemistry, 106: 1085-1092 (2008)

G. Oms-Oliu, R. Soliva-Fortuny, O. Martín-Belloso -"Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres". Journal of Food Engineering, 85: 401-409 (2008)

G. Oms-Oliu, R.M. Raybaudi-Massilia, R. Soliva-Fortuny, O. Martín-Belloso -"Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon". Food control, 19: 191-199 (2008)

G. Oms-Oliu, R. Soliva-Fortuny, O. Martín-Belloso -"Physiological, microbial and sensorial changes in fresh-cut pears stored under superatmospheric oxygen compared to traditional modified atmospheres". Postharvest Biology and Technology, 48: 295-301 (2008)

I.Aguiló-Aguayo, A. Sobrino-López, R.Soliva-Fortuny, O. Martín-Belloso -"Influence of high-intensity pulsed electric field processing on lipoxygenase and ß-glucosidase activities in strawberry juice". Innovative Food Science & Emerging Technologies, 9: 455-462 (2008)

T. Garde-Cerdán, A.R. Marsellés-Fontanet, M. Arias-Gil, C. Acín-Azpilicueta, O. Martín-Belloso -"Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2".Innovative Food Science & Emerging Technologies, 9: 469-476 (2008)

G. Oms-Oliu, R. Soliva-Fortuny, O. Martín-Belloso -"Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon". LWT-Food Science and Technology, 41: 1862-1870 (2008)

I. Odriozola-Serrano, R. Soliva-Fortuny, V. Gimeno-Añó, O. Martín-Belloso -"Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields". Journal of Agricultural and Food Chemistry, 56: 8387-8393 (2008)

J. Mosqueda-Melgar, P. Elez-Martínez, R.M. Raybaudi-Massilia, O. Martín-Belloso -"Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: A review". Critical Reviews in Food Science and Nutrition, 48: 747-759 (2008)

M. Montero-Calderón, M.A. Rojas-Graü, Om Martín-Belloso -"Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 50: 182-189 (2008)

A.Sobrino-López, O. Martín-Belloso - Enhancing the lethal effect of high-intensity pulsed electric field in milk by antimicrobial compounds as combined hurdles - Journal of Dairy Sciences, 91: 1759-1768 (2008)

Luciano J. Quintao-Teixeira, Ingrid Aguiló-Aguayo, Afonso M. Ramos, Olga Martín-Belloso - Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice. - Food Bioprocess Technology, 1: 364-373 (2008)

J. Fernando Ayala-Zabala, Herlinda Soto-Valdez, Alberto González-León, Emilio Álvarez-Parrilla, Olga Martín-Belloso, Gustavo A. González-Aguilar - Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlit (Allium sativum) oils in B-cyclodextrin. - Journal Incl. Phenom Macrocilcl Chem., 60: 359-368 (2008)

I. Odriozola-Serrano, R. Soliva-Fortuny, O. Martín-Belloso -"Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures". Journal of the Science of Food and Agriculture, 88: 2606-2614 (2008)

P. Martínez Viedma, A. Sobrino López, N. Ben Omar, H. Abriouel, R. Lucas López, E. Valdivia, O. Martín Belloso, A. Gálvez -"Enhanced bactericidal effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against Salmonella enterica in apple juice". International Journal of Food Microbiology, 128: 244-249 (2008)

Robert Soliva-Fortuny, Marc Ricart-Coll, Pedro elez-Martínez, Olga Martín-Belloso. - Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh-cut Conference pears. - International Journal of Food Science and Technology, 42: 208-213 (2007)

Teresa Garde-Cerdán, A.Robert Marsellés-Fontanet, Margaluz Arias-Gil, Olga Martín-Belloso, Carmen Ancín-Azpilicueta. - Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentarion of must sterilized by pulsed electric fields.- Food Chemistry, 103: 771-777 (2007)

Rosa M. Raybaudi-Massilia, Jonathan Mosqueda-Melgar, Angel Sobrino-López, Robert Soliva-Fortuny, Olga Martín-Belloso. - Shelf life extension of fresh-cut "Fuji" apples at different ripeness stages using natural substances.- Postharvest Biology and Technology, 45: 265-275 (2007)

María A. Rojas-Graü, María S. Tapia, Olga Martín-Belloso. - Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fugi apples - Postharvest Biology and Technology, 45: 154-264 (2007)

María A. Rojas-Graü, Rosaq M. Raybaudi-Massilia, Robert C. Soliva Fortuny, Roberto J. Avena-Bustillos, Tara H. Mchugh, Olga Martín-Belloso. - Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. -Postharvest Biology and technology, 45: 254-264 (2007)

M.A.Rojas-Graü, M.S. Tapia, F.J. Rodríguez, A.J. Carmona, O. Martín-Belloso. - Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples - Food Hydrocolloids, 21: 118-127 (2007)

S.F. Aguilar-Rosas, M.L. Ballinas-Casarrubias, G.V. Nervaez-Moorillon, O. Martín-Belloso, E. Ortega-Rivas. - Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds - Journal of Food engineering, 83: 41-46 (2007)

Pedro Elez-Martínez, Olga Martín-Belloso. - Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup - Food Chemistry, 102: 201-209 (2007)

A. Robert Marsellés-Fontanet, Olga Martín-Belloso. - Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice - Journal of Food Engineering, 83: 452-462 (2007)

M.A. Rojas-Graü, R. Grasa-Guillem, O. Martín-Belloso. - Quality changes in Fresh-cut Fuji apple as affected by ripeness stage, antibrowning agents and storage atmosphere - Journal of Food Science, 1: s36-s43 (2007)

M.A. Rojas-Graü, Roberto J. Avena-Bustillos, Carl Olsen, Mendel Friedman, Philip R. Henika, Olga Martín-Belloso, Zhongli Pan, Tara H. McHugh. - Effects of plant essential oils compounds on mechanical barrier and antimicrobial properties of alginate-apple puree edible films - Journal of Food engineering, 81: 634-641 (2007)

Jonathan Mosqueda-Melgar, Rosa M. Raybaudi-Massilia, Olga Martín-Belloso. - Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes population inoculated in melon and watermelon juices treated by pulsed electric fields - International Journal of Food Microbiology, 117: 192-200 (2007)

G.Oms-Oliu, R.Soliva-Fortuny, O.Martín-Belloso. - Respiratory rate and quality changes in fresh-cut pears as affected by superatmospheric oxygen - Journal of Food Science, 8: E456-E463 (2007)

G.Oms-Oliu, R. Soliva-Fortuny, O.Martín-Belloso. - Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low pr superatmospheric oxygen atmospheres - Journal of Food Engineering, 85: 401-409 (2007)

Hanna Leontowicz, Maria Leontowicz, Shela Gorinstein, Olga Martín-Belloso, Simon Trakhtenberg. - Apple peels and pulp as a source of bioactive compounds and their influence on digestibility and lipid profile in normal and atherogenic rats - Medycyna Wet, 63:1(11) Suplement, 1434-1436 (2007)

Manuela Guderjan, Pedro Elez-Martínez, Dietrich Knorr. -Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil- Innovative Food Science & Emerging Technologies, 8: 55-62 (2007)

Elez-Martínez, P., Soliva-Fortuny, R., Martín-Melloso, O. -"Aplicación de pulsos eléctricos de alta intensidad de campo en zumos". Libro: Nuevas Tecnologías para la industria alimentaria. Pp 139-168. Editorial Altaga-Universidad de Santiago de Compostela. ISBN: 978-84-612-4335-8 (2008)

Martín-Belloso, O., Rojas-Grau, M.A., Soliva-Fortuny, R. -"Delivery of flavour and active ingredients using edible films and coatings". Libro: Edible films and coating for food application. Editorial Springer Science, NY, ISBN (2008)

Martín-Belloso, O., Soliva-Fortuny, R. -"Pulsed electric fields processing basics". Libro: Nonthermal processing technologies for food. Editorial Blackwell Publishing, Ames, Iowa. ISBN (2008)

Grigelmo -Miguel, N., Soliva-Fortuny, R., Barbosa-Cánovas, G.V., Martín-Belloso, O. -"Oscillating magnetic fields". Libro: Nonthermal processing technologies for food. Editorial Blackwell Publishing, Ames, Iowa. ISBN (2008)

Soliva-Fortuny, R., Grigelmo-Miguel, N., Barbosa-Cánovas, G.V., Martín-Belloso, O. -" Nonthermal processes as hurdles with selected examples". Libro: Nonthermal processing technologies for food. Editorial Blackwell Publishing, Ames, Iowa. ISBN (2008)

Garde-Cerdán, T., Arias-Gil, M., Marsellés-Fontanet, A.R., Salinas, M.R., Ancín-Azpilicueta, C., Martín-Belloso, O. -"Study of the alcoholic fermentation of must stabilized by pulsed electric fields. Effect of SO2". Libro: Food chemistry Research Developments. Editorial Nova Science Publishers, Inc. Hauppauge, NY, USA. ISBN: 978-1-60456-303-0 (2008)

Ongoing Projects and Agreements

Title: Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods "NovelQ"
Coordinator: Huug de Vries (Agrotechnology and Food, Wageningen, Holanda)
Responsable UdL: O. Martín
Duration: 2006-2011
Financing Institution: UE (FP6-2004-FOOD-3-A 0157010-2)

Title: Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals (HIGHQ-RTE). Subcontrato con la Universidad Politécnica de Valencia.
Coordinator: M Elisabetta Guerzoni,University of Bologna, Italia
Responsable (UdL): Olga Martín Belloso
Duration: 2006-2009 (3 años).
Financing Institution: UE – (STREP Project FP6-FOOD-03140)

Title: Aplicación de tecnologías pulsantes no-térmicas para la mejora de la seguridad i calidad de frutos i hongos comestibles frescos cortados.
Head of research: R.C. Soliva
Duration: 2006-2008
Financing Institution: MEC (AGL2006-04775/ALI)

Title: Mejora de la calidad nutricional de bebidas mixtas de zumos de frutas, leche i soja mediante la aplicación de tecnologías no térmicas: pulsos eléctricos de alta intensidad de campo.
Responsable UdL: O. Martín
Coordinator: Begoña de Ancos (Instituto del Frío - CSIC)
Duration: 2007-2009
Financing Institution: MEC (AGL2006-12758-C02-02
Collaboration of enterprises: INDULLEIDA, S.A.; MOLEVA, S.A., ASOZUMOS

Títle: Programa ICREA academia 2008.
Researcher: O. Martín
Duration: 2009-2013
Financing Institution: ICREA (Inst. Catalana de Recerca i Estudis Avançats)

Títle: Desarrollo de recubrimientos comestibles nanoestructurados para el transporte de compuestos activos
Head odf research: O.Martín
Other researchers: UdL; VegaMayor,SL; Expafruit,SA; Fundación Alicia
Financing Institution: MICINN