Francisco J Salar

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 9

Top Topics

Cardiovascular Risk Factors

Room Temperature

Top Venues

Foods (Basel, Switzerland)

International journal of food sciences and nutrition

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

This page only lists publications with an associated author ORCID identifier.

Publications

Francisco J Salar, Paola Sánchez-Bravo, Pedro Mena, Montaña Cámara, Cristina García-Viguera
Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries. International journal of food sciences and nutrition (2024)
Francisco J Salar, Paola Sánchez-Bravo, Pedro Mena, Montaña Cámara, Cristina García-Viguera
Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries. International journal of food sciences and nutrition 75 (3) (2024)
Francisco J Salar, Paola Sánchez-Bravo, Pedro Mena, Montaña Cámara, Cristina García-Viguera
Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries. International journal of food sciences and nutrition (2024)
Francisco J Salar, Alejandro Díaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl Domínguez-Perles, Pablo S Fernández, Cristina García-Viguera, Paula M Periago
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages. Foods (Basel, Switzerland) 13 (1) (2023)
Francisco J Salar, Alejandro Díaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl Domínguez-Perles, Pablo S Fernández, Cristina García-Viguera, Paula M Periago
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages. Foods (Basel, Switzerland) 13 (1) (2023)
Francisco J Salar, Vicente Agulló, Raúl Domínguez-Perles, Cristina García-Viguera
Influence of Sweeteners (Sucrose, Sucralose, and Stevia) on Bioactive Compounds in a Model System Study for Citrus-Maqui Beverages. Foods (Basel, Switzerland) 11 (15) (2022)
Francisco J Salar, Raúl Domínguez-Perles, Cristina García-Viguera, Pablo S Fernández
Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)
Francisco J Salar, Paula M Periago, Vicente Agulló, Cristina García-Viguera, Pablo S Fernández
High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage. Foods (Basel, Switzerland) 10 (10) (2021)
Francisco J Salar, Vicente Agulló, Cristina García-Viguera, Raúl Domínguez-Perles
Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage-A Shelf Life Study. Foods (Basel, Switzerland) 9 (2) (2020)