Author

Andrés Abea

Observed names: ABEA A., Abea, Andres, Andres Abea

Institution: Tokyo University of Marine Science and Technology

Observed institutions: Hokkaido University, Institute of Agrifood Research and Technology, Tokyo University of Marine Science and Technology

ORCID: 0000-0001-8018-7968

Observed ORCID: 0000-0001-8018-7968

OpenAlex ID: A5048415248

Dielectric Heating: A Review of Liquid Foods Processing Applications

2022 · Andres Abea, Pere Gou, et al. · Food Reviews International · 33

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Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

2023 · Andres Abea, Marina Kravets, et al. · Innovative Food Science & Emerging Technologies · 24

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Effect of temperature on the hydrolysis of levan treated with compressed hot water fluids

2020 · Naoto Shimizu, Andres Abea, et al. · Food Science & Nutrition · 17

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Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

2021 · Andres Abea, Pere Gou, et al. · Foods · 14

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Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

2023 · Marina Kravets, Cristina del Carmen Cedeño, et al. · Foods · 11

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Computer simulation of ready-to-eat rice reheating on a microwave oven: Application of dielectric mixture equations in foods of varying porosity ratio

2025 · Andres Abea, Chihiro Sugihara, et al. · Journal of Food Engineering · 7

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Recent Advances to Improve the Uniformity and Efficiency of Microwave Heating of Foods Using Solid‐State Generators: A Review

2026 · Andres Abea, Yvan Llave, et al. · Comprehensive Reviews in Food Science and Food Safety · 6

Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

2024 · Yasuaki Taguchi, Andres Abea, et al. · Journal of Food Engineering · 6

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Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

2024 · Marina Kravets, Francisco Javier García-Alonso, et al. · Foods · 6

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Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

2023 · Marina Kravets, Andrés Abea, et al. · Foods · 5

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Recent Advances in High-Frequency Ohmic Heating for Food Applications

2026 · Irem Kilinc, Andres Abea, et al. · Applied Sciences · 1

Physicochemical, functional, and sensory analysis of a fiber made from a by-product of industrial peach palm heart ( Bactris gasipaes ) production

2025 · Orlando Armijo-Montes, Eduardo Thompson-Vicente, et al. · Pure and Applied Chemistry · 1

Chemical, rheological, and functional characterization of the hydrocolloid from the bark of Triumfetta semitriloba

2026 · Orlando Armijo-Montes, Eduardo Thompson-Vicente, et al. · Pure and Applied Chemistry

Computational prediction of temperature distribution and beam attenuation during laser heating of food products

2026 · Andres Abea, Ryotaro Komura, et al. · Journal of Food Engineering

Energy efficiency of different technologies incorporating solar thermal energy for pasteurizing a viscous vegetable homogenate

2025 · Andres Abea, Pere Gou, et al. · Solar Energy

Works count: 17

Citation count: 131

H-index: 6

I10-index: 5