Publicaciones en las que colabora con Marina Cano Lamadrid (13)

2024

  1. An innovative beverage made from revalorized broccoli and carrots by-products

    Acta Horticulturae, pp. 187-194

  2. Postharvest LED lighting as strategy to enhance the biosynthesis of glucosinolates and isothiocyanates in horticultural products

    Light-Emitting Diodes (LEDs): Applications, Performance and Challenges (Nova Science Publishers, Inc.), pp. 191-213

  3. Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products

    Foods, Vol. 13, Núm. 10

2023

  1. Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage

    Foods, Vol. 12, Núm. 20

  2. Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review

    Foods, Vol. 12, Núm. 19

  3. Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

    Foods, Vol. 12, Núm. 3

  4. How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?

    Postharvest Biology and Technology, Vol. 203

  5. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review

    Foods, Vol. 12, Núm. 24

  6. Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature

    LWT, Vol. 186

2022

  1. By-products revalorization with non-thermal treatments to enhance phytochemical compounds of fruit and vegetables derived products: A review

    Foods, Vol. 11, Núm. 1

  2. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

    Foods, Vol. 11, Núm. 17

  3. State of the Art and Elucidation of Postharvest LED Lighting on the Metabolism of Brassica Sprouts

    Horticulturae, Vol. 8, Núm. 11

  4. Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

    Foods