Publications by the researcher in collaboration with Antonio López Gómez (30)

2025

  1. Methods for Determining the High Molecular Weight of Hyaluronic Acid: A Review

    Polymers, Vol. 17, Núm. 24

2024

  1. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

    Foods, Vol. 13, Núm. 1

2023

  1. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

    Plants, Vol. 12, Núm. 19

2021

  1. Antioxidant and antimicrobial effect of plant essential oils and sambucus nigra extract in salmon burgers

    Foods, Vol. 10, Núm. 4

  2. Energy balances in food processing

    Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 135-163

  3. Inhibición de la producción de etileno del brócoli mediante vapores de aceites esenciales de envases activos

    Proceedings of the 9th Workshop on Agri-Food Research for young researchers. WIA 20

  4. Microencapsulación del aceite de oliva virgen extra. Efecto sobre la calidad y vida útil de alimentos empanados

    Proceedings of the 9th Workshop on Agri-Food Research for young researchers. WIA 20

  5. Packaging of fresh sliced mushrooms with essential oils vapours: A new technology for maintaining quality and extending shelf life

    Foods, Vol. 10, Núm. 6

  6. Potential of Essential Oils from Active Packaging to Highly Reduce Ethylene Biosynthesis in Broccoli and Apples

    ACS Food Science and Technology, Vol. 1, Núm. 6, pp. 1050-1058

  7. Psychrometry in food process engineering

    Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 377-400

  8. Synergistic antimicrobial activities of combinations of vanillin and essential oils of cinnamon bark, cinnamon leaves, and cloves

    Foods, Vol. 10, Núm. 6

  9. The application of essential oil vapors at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery

    Foods, Vol. 10, Núm. 3, pp. 1-17

2020

  1. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 12, pp. 4601-4611

  2. Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

    Frontiers in Nutrition, Vol. 7

  3. Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or hallosyte nanotubes. A case study for fresh tomato storage

    Food Control, Vol. 107

  4. Active cardboard box with smart internal lining based on encapsulated essential oils for enhancing the shelf life of fresh mandarins

    Foods, Vol. 9, Núm. 5

  5. Active cardboard box with smart internal lining based on encapsulated essential oils for enhancing the shelf life of refrigerated fresh nectarines

    X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío. CYTEF 2020

  6. Active paper sheets including nanoencapsulated essential oils: A green packaging technique to control ethylene production and maintain quality in fresh horticultural products—A case study on flat peaches

    Foods, Vol. 9, Núm. 12

  7. An innovative active cardboard box for bulk packaging of fresh bell pepper

    Postharvest Biology and Technology, Vol. 164

  8. Calidad de tomate cultivado con agua desalada en sistema hidropónico: póster

    XXXVIII Congreso Nacional de Riegos: parte I. Jornada virtual de riegos 23-9-2020