Umaña, M. M., Dalmau, M. E., Eim, V. S., Femenia, A., & Rosselló, C. (2019). Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process. Journal of the Science of Food and Agriculture, 99(15), 6893–6902. 

Dalmau, M.E.; Llabrés, P.J.; Eim, V.S.; Rosselló, C.; Simal, S. (2019). Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion. Journal of the Science of Food and Agriculture 99(3), 1055-1065.

Vallespir, F.; Rodríguez, Ó.; Eim, V.S.; Rosselló, C.; Simal, S. (2019). Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures. Journal of Food Engineering 249, 15-24.

Vallespir, F.; Rodríguez, Ó.; Cárcel, J.A.; Rosselló, C.; Simal, S. (2019). Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture 99(6), 2901-2909.

Vallespir, F.; Crescenzo, L.; Rodríguez, Ó.; Marra, F.; Simal, S. (2019). Intensification of Low-Temperature Drying of Mushroom by Means of Power Ultrasound: Effects on Drying Kinetics and Quality Parameters. Food and Bioprocess Technology.

Cárcel, J.A.; Castillo, D.; Simal, S.; Mulet, A. (2019). Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper. Drying Technology 37(4), 486-493.