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| 1 | Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomata puree显示文摘 | Plaza L Mun-tz M de Ancos B | 2003 | European and Food Research and Technology2003，216，6： | 1 |
| 2 | Carotenoid and tlavanone content during refrigerated storage of orange juice processed by high-pressure,pulsed electric fields and low pasteurization 显示文摘 | PLAZA L SNCHEZ-MORENO C ANCOS B D | 2011 | Focal Sci- ence and Technology2011，44，： | 1 |
| 3 | Impact of high-pressure and traditional thermal processing of tomato pure'e on carotenoids, vitamin C and antioxidant activity显示文摘 | SANCHEZ-MORENO C PLAZA L de ANCOS B | 2006 | Journal of the Science of Food and Agriculture2006，86，2： | 1 |
| 4 | Pulsed electric fields- processed orange juice consumption increases plasma vitamin C and decreases F2- isoprostanes in healthy humans显示文摘 | Sanchez- Moreno C Cano M P de Ancos B | 2004 | Journal of Nutrition Biochemistry2004，15，10： | 1 |
| 5 | Possible nutritional and health -related value promotion in orange juice preserved by high-pressure treatment 显示文摘 | De Ancos B Sgroppo S Plaza L | 2002 | Journal of the Science and Food and Agriculture2002，82，8： | 1 |
| 6 | Relation between bioactive compounds and free radical-scavenging capacity in berry fruits during frozen storage 显示文摘 | Gonzlez E M Ancos B and Cano M P | 2003 | Journal of the Science of Food and Agriculture2003，83，： | 1 |
| 7 | Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit显示文摘 | de ANCOS B IBA/q-EZ E REGLERO G | 2000 | Food Chem2000，48，： | 1 |
| 8 | Ellagic acid,vitamin C,and total phenolic contents and radical scavenging capacity affected by affected by freezing and frozen storage in raspberry fruit显示文摘 | Ancos B Gonzalez E Pilar Cano M | 2000 | Journal of Agricultural and Food Chemistry2000，，48： | 1 |
| 9 | Peroxidase and polyphenoloxidase activities in papaya during postharvest ripening and afterfreezing/ thawing显示文摘 | Cano M P Ancos B D Lobo G | 1995 | Journal of Food Science1995，60，81： | 1 |
| 10 | Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by affected by freezing and frozen storage in raspberry fruit 显示文摘 | Ancos B Gonzalez E Pilar Cano M | 2000 | Journal of Agricultural and Food Chemistry2000，48，： | 1 |
| 11 | High pressure and temperature effects on enzyme inactivation in strawberry and orange products显示文摘 | Cano M P Hernandez A De Ancos B | 1997 | J Food Sci1997，62，： | 1 |
| 12 | Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit显示文摘 | De Ancos B Ibafiez E Reglero G | 2000 | Food Chem2000，48，： | 1 |
| 13 | Nutritional approaches and health- related properties of plant foods processed by high pressure and pulsed electric fields 显示文摘 | Sanchez- Moreno C Ancos B Plaza L | 2009 | Critical Reviews in Food Science and Nutrition2009，49，6： | 1 |
| 14 | Possiblenutritional and health related promotion in orange juicepreserved by high pressure treatment显示文摘 | DE ANCOS B SGROPPO S PLAZA L | 2002 | Journal of the Scienceof Food and Agriculture2002，82，8： | 1 |
| 15 | High pressure andtemperature effects on enzyme inactivation in strawberry and orangeproducts 显示文摘 | CANO M P HERNANDEZ A de ANCOS B | 1997 | J Food Sci1997，62，： | 1 |
| 16 | Improvement of frozen banana colour by blanching,relationship between browning,phenols and polyphenol oxidase and peroxidase activities显示文摘 | Cano M P Ancos B de Lobo M G | 1997 | Food Research and Technology1997，204，1： | 1 |
| 17 | Interaction Between Dairy Yeasts and Lactic Acid Bacteria Strains During Milk Fennentation显示文摘 | ALVAREZ-MARTIN P FLOREZ A B HERNANDEZ-BAR- P ANCO A | 2008 | Food Control2008，119，： | 1 |
| 18 | Effects of microwave heating' on pigment composition and colour of fruit purees 显示文摘 | Ancos B D Cano M P Hernandez A | 1999 | Journal of the Science of Food and Agriculture1999，79，： | 1 |
| 19 | Preservation of raspberry fruits by freezing:physical,physico-chemical and sensory aspects显示文摘 | GONZALEZ E M ANCOS B CANO P M | 2002 | European Food Research and Technology2002，215，6： | 1 |
| 20 | Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure,pulsed electric fields and low pasteurization显示文摘 | Plaza L Sánchez-Moreno C Ancos B D | | 0，，： | 1 |
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