Melanoidins Formed by Maillard Reaction in Food and Their Biological ActivityAlbert Ibarz, Jordi Pagán|Food Engineering Reviews|2012Cited by 219
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
Extraction and characterization of pectin from stored peach pomaceJordi Pagán, Gustavo V. Barbosa‐Cánovas, Albert Ibarz et al.|Food Research International|2001Cited by 169
Non-enzymatic browning in peach puree during heatingS. Garza, J. Ginér, Albert Ibarz et al.|Food Research International|1999Cited by 161
Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varietiesVíctor Falguera, Albert Ibarz, Jordi Pagán|LWT|2010Cited by 160