2023 - Research.com Biology and Biochemistry in Spain Leader Award
2022 - Research.com Best Female Scientist Award
2022 - Research.com Biology and Biochemistry in Spain Leader Award
Her scientific interests lie mostly in Food science, Antioxidant, Botany, Vitamin C and Food preservation. Her Food science study integrates concerns from other disciplines, such as Antimicrobial and Biochemistry. Olga Martín-Belloso interconnects Organoleptic, In vitro and PEAR in the investigation of issues within Antioxidant.
The Vitamin C study combines topics in areas such as Ellagic acid and Vitamin. Her studies deal with areas such as Citric acid, Shelf life, Telecommunications, Polysaccharide and Food industry as well as Food preservation. Her work on Modified atmosphere as part of general Shelf life research is frequently linked to Sanitation, thereby connecting diverse disciplines of science.
Olga Martín-Belloso focuses on Food science, Antioxidant, Food preservation, Shelf life and Pasteurization. Her Food science study integrates concerns from other disciplines, such as Biochemistry and Botany. Olga Martín-Belloso interconnects Vitamin and Phenols in the investigation of issues within Antioxidant.
Her studies link Browning with Shelf life. Her Orange juice research extends to the thematically linked field of Pasteurization. Olga Martín-Belloso has included themes like Antioxidant capacity and Lycopene in her Vitamin C study.
Olga Martín-Belloso mainly investigates Food science, Carotenoid, Emulsion, Antioxidant and Particle size. Her Food science research incorporates themes from Antioxidant capacity and Polyphenol. Her research in Antioxidant capacity intersects with topics in Chitosan, Vitamin C and Postharvest.
The various areas that Olga Martín-Belloso examines in her Carotenoid study include Coumaric acid, Micronutrient and Pasteurization. Her research on Emulsion also deals with topics like
Olga Martín-Belloso spends much of her time researching Food science, Emulsion, Digestion, Lecithin and Particle size. Olga Martín-Belloso is involved in the study of Food science that focuses on Carotenoid in particular. Her Carotenoid research includes themes of Pasteurization, Thermal treatment, Sterilization and Terpenoid.
Her Emulsion research incorporates elements of Aqueous two-phase system and Solid lipid nanoparticle. Her Digestion study incorporates themes from Environmental chemistry, Biological activity, Food processing and Zeta potential. Her study in Lecithin is interdisciplinary in nature, drawing from both Polyglycerol polyricinoleate, Pulmonary surfactant and Lipid digestion.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
New advances in extending the shelf-life of fresh-cut fruits: a review.
Robert C Soliva-Fortuny;Olga Martı́n-Belloso.
Trends in Food Science and Technology (2003)
Comparison of some biochemical characteristics of different citrus fruits
Shela Gorinstein;Olga Martı́n-Belloso;Yong-Seo Park;Ratiporn Haruenkit.
Food Chemistry (2001)
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba;Oleksii Parniakov;Sofia A. Pereira;Artur Wiktor.
Food Research International (2015)
Edible coatings to incorporate active ingredients to fresh-cut fruits: a review
María Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso.
Trends in Food Science and Technology (2009)
Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
Gemma Oms-Oliu;Mª Alejandra Rojas-Graü;Laura Alandes González;Paula Varela.
Postharvest Biology and Technology (2010)
Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples.
Shela Gorinstein;Zofia Zachwieja;Maria Folta;Henryk Barton.
Journal of Agricultural and Food Chemistry (2001)
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
L. Salvia-Trujillo;C. Qian;O. Martín-Belloso;D.J. McClements.
Food Chemistry (2013)
Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films
Maria A. Rojas-Graü;Roberto J. Avena-Bustillos;Carl Olsen;Mendel Friedman.
Journal of Food Engineering (2007)
Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples
María A. Rojas-Graü;Rosa M. Raybaudi-Massilia;Robert C. Soliva-Fortuny;Roberto J. Avena-Bustillos.
Postharvest Biology and Technology (2007)
Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing
Concepción Sánchez-Moreno;Lucía Plaza;Pedro Elez-Martínez;Begoña De Ancos.
Journal of Agricultural and Food Chemistry (2005)
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