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Robert Soliva-Fortuny

Robert Soliva-Fortuny

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Biology and Biochemistry
Spain
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
71
Citations
16623
World Ranking
6713
National Ranking
113

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

Robert Soliva-Fortuny is affiliated with the University of Lleida in Spain and has an extensive research portfolio primarily within Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their work spans a considerable number of publications, with a marked focus on Food Science, Nutrition and Dietetics, and Biotechnology among other subfields.

The scientist's research covers a range of topics including Microbial Inactivation Methods, Meat and Animal Product Quality, Magnetic and Electromagnetic Effects, Food Composition and Properties, Proteins in Food Systems, Phytochemicals and Antioxidant Activities, and Microbial Metabolites in Food Biotechnology.

Frequent co-authors collaborating with Robert Soliva-Fortuny include Olga Martín-Belloso, Pedro Elez-Martínez, Gloria López-Gámez, Saqib Gulzar, and A. C. Manthei. These partnerships have contributed to numerous jointly authored scientific contributions.

Recent notable papers authored or co-authored by Robert Soliva-Fortuny feature:

  • "Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots" (2020, Postharvest Biology and Technology)
  • "Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products" (2021, Foods)
  • "Pulsed Electric Fields Technology for Healthy Food Products" (2021, Food Engineering Reviews)
  • "Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices" (2020, Food Chemistry)
  • "Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees" (2021, Food Chemistry)

The scientific outlets that frequently publish Robert Soliva-Fortuny's work reflect thematic consistencies in their research. These venues include Foods, SSRN Electronic Journal, Food Chemistry, LWT, and Food Hydrocolloids.

Best Publications

  • New advances in extending the shelf-life of fresh-cut fruits: a review.

    Robert C Soliva-Fortuny;Olga Martı́n-Belloso

  • Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

    María Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso

  • 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

  • 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

  • Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

    Rosa M. Raybaudi-Massilia;Jonathan Mosqueda-Melgar;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Pulsed Light Treatments for Food Preservation. A Review

    Gemma Oms-Oliu;Olga Martín-Belloso;Robert Soliva-Fortuny

  • Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

    Laura Salvia-Trujillo;Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

    G. Oms-Oliu;R. Soliva-Fortuny;O. Martín-Belloso

  • Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples

    Laura Salvia-Trujillo;M. Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

    M.S. Tapia;M.A. Rojas-Graü;A. Carmona;F.J. Rodríguez

  • Effects of pulsed electric fields on bioactive compounds in foods: a review

    Robert Soliva-Fortuny;Ana Balasa;Dietrich Knorr;Olga Martín-Belloso

  • Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

    G. Oms-Oliu;R. Soliva-Fortuny;O. Martín-Belloso

  • Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

    Albert Ribas-Agustí;Olga Martín-Belloso;Robert Soliva-Fortuny;Pedro Elez-Martínez

  • Edible Nanoemulsions as Carriers of Active Ingredients: A Review

    Laura Salvia-Trujillo;Robert Soliva-Fortuny;M Alejandra Rojas-Graü;D Julian McClements

  • Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus).

    Gemma Oms-Oliu;Ingrid Aguiló-Aguayo;Olga Martín-Belloso;Robert Soliva-Fortuny

  • Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats.

    Hanna Leontowicz;Shela Gorinstein;Antonin Lojek;Maria Leontowicz

  • Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

    Laura Salvia-Trujillo;M. Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets.

    Maria Leontowicz;Shela Gorinstein;Hanna Leontowicz;Ryszard Krzeminski

  • The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review

    Mª Alejandra Rojas-Graü;Gemma Oms-Oliu;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

    Isabel Odriozola-Serrano;Robert Soliva-Fortuny;Olga Martín-Belloso

Frequent Co-Authors

Olga Martín-Belloso
Olga Martín-Belloso University of Lleida
Shela Gorinstein
Shela Gorinstein Hebrew University of Jerusalem
Simon Trakhtenberg
Simon Trakhtenberg Kaplan Medical Center
Vicente Sanchis
Vicente Sanchis University of Lleida
Gustavo A. Slafer
Gustavo A. Slafer University of Lleida
Ignacio Romagosa
Ignacio Romagosa University of Lleida
Jordi Voltas
Jordi Voltas University of Lleida
Roxana Savin
Roxana Savin University of Lleida
Carlos Cantero-Martínez
Carlos Cantero-Martínez University of Lleida
Fernando López-Gatius
Fernando López-Gatius University of Lleida

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