Kinetic models for colour changes in pear puree during heating at relatively high temperaturesAlbert Ibarz, S. Garza, Jordi Pagán|Journal of Food Engineering|1999Cited by 205
Non-enzymatic browning in peach puree during heatingS. Garza, J. Ginér, Albert Ibarz et al.|Food Research International|1999Cited by 161
Kinetic models of non-enzymatic browning in apple pureeAlbert Ibarz, S. Garza, Jordi Pag�n|Journal of the Science of Food and Agriculture|2000Cited by 125
Ultraviolet processing of liquid food: A reviewVíctor Falguera, Albert Ibarz, S. Garza et al.|Food Research International|2011Cited by 102