| Current applications and new opportunities for the use of pulsed electric fields in food science and industry FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ... Food research international 77, 773-798, 2015 | 736 | 2015 |
| Nonthermal preservation of foods using combined processing techniques J Raso, GV Barbosa-Cánovas Taylor & Francis Group 43 (3), 265-285, 2003 | 558 | 2003 |
| Critical factors determining inactivation kinetics by pulsed electric field food processing PC Wouters, I Alvarez, J Raso Trends in Food Science & Technology 12 (3-4), 112-121, 2001 | 435 | 2001 |
| Membrane damage and microbial inactivation by chlorine in the absence and presence of a chlorine-demanding substrate R Virto, P Manas, I Alvarez, S Condon, J Raso Applied and environmental microbiology 71 (9), 5022-5028, 2005 | 417 | 2005 |
| Influence of different factors on the output power transferred into medium by ultrasound J Raso, P Manas, R Pagan, FJ Sala Ultrasonics sonochemistry 5 (4), 157-162, 1999 | 390 | 1999 |
| Effect of heat and ultrasound on microorganisms and enzymes FJ Sala, J Burgos, S Condon, P Lopez, J Raso New methods of food preservation, 176-204, 1995 | 379 | 1995 |
| Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields E Luengo, I Álvarez, J Raso Innovative Food Science & Emerging Technologies 17, 79-84, 2013 | 329 | 2013 |
| Influence of temperature and pressure on the lethality of ultrasound J Raso, R Pagan, S Condon, FJ Sala Applied and environmental microbiology 64 (2), 465-471, 1998 | 288 | 1998 |
| Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes J Raso, W Frey, G Ferrari, G Pataro, D Knorr, J Teissie, D Miklavčič Innovative Food Science & Emerging Technologies 37, 312-321, 2016 | 270 | 2016 |
| Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato E Puértolas, O Cregenzán, E Luengo, I Álvarez, J Raso Food Chemistry 136 (3-4), 1330-1336, 2013 | 258 | 2013 |
| Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication P Lopez, FJ Sala, JL de la Fuente, S Condon, J Raso, J Burgos Journal of Agricultural and Food Chemistry 42 (2), 252-256, 1994 | 242 | 1994 |
| Pulsed electric fields technology for the food industry J Raso, V Heinz, I Alvarez, S Toepfl Springer International Publishing, 2022 | 232 | 2022 |
| Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes N López, E Puértolas, S Condón, I Álvarez, J Raso Innovative Food Science & Emerging Technologies 9 (4), 477-482, 2008 | 222 | 2008 |
| Potential applications of PEF to improve red wine quality E Puértolas, N López, S Condón, I Álvarez, J Raso Trends in Food Science & Technology 21 (5), 247-255, 2010 | 209 | 2010 |
| Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment J Raso, A Palop, R Pagan, S Condon Journal of applied microbiology 85 (5), 849-854, 1998 | 208 | 1998 |
| Pulsed electric fields inactivation of wine spoilage yeast and bacteria E Puértolas, N López, S Condón, J Raso, I Álvarez International journal of food microbiology 130 (1), 49-55, 2009 | 206 | 2009 |
| Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications E Puértolas, E Luengo, I Álvarez, J Raso Annual review of food science and technology 3 (1), 263-282, 2012 | 204 | 2012 |
| Enhancement of the extraction of betanine from red beetroot by pulsed electric fields N López, E Puértolas, S Condón, J Raso, I Alvarez Journal of Food Engineering 90 (1), 60-66, 2009 | 199 | 2009 |
| Predicting inactivation of Salmonella senftenberg by pulsed electric fields J Raso, I Alvarez, S Condón, FJS Trepat Innovative Food Science & Emerging Technologies 1 (1), 21-29, 2000 | 197 | 2000 |
| Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields I Álvarez, J Raso, A Palop, FJ Sala International Journal of Food Microbiology 55 (1-3), 143-146, 2000 | 183 | 2000 |