Publications in collaboration with researchers from Universidad de Murcia (59)

2025

  1. Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

    Antioxidants, Vol. 14, Núm. 3

  2. Carnauba Wax Coatings Enriched with Essential Oils or Fruit By-Products Reduce Decay and Preserve Postharvest Quality in Organic Citrus

    Foods, Vol. 14, Núm. 15

  3. Complementary effects of encroachment and grazing intensity for soil quality in a mountain grassland

    Agriculture, Ecosystems and Environment, Vol. 388

  4. Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 9, pp. 4964-4975

  5. Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product

    Food Research International, Vol. 203

  6. Optimization of Extraction Parameters for Phenolics Recovery from Avocado Peels Using Ultrasound and Microwave Technologies

    Foods, Vol. 14, Núm. 14

  7. Profiling bioactive compounds and enzyme inhibitory potential of industrial horticultural by-products associated with metabolic and neurological disorders

    Food Bioscience, Vol. 72

  8. β-Glucanase vs cellulase for enzymatic-assisted extraction of phenolic compounds in avocado peels by-products

    Food Bioscience, Vol. 68

2024

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

    Acta Horticulturae, pp. 187-194

  2. Application of LED lighting in cereal production: Use and benefits

    Light-Emitting Diodes (LEDs): Applications, Performance and Challenges (Nova Science Publishers, Inc.), pp. 231-244

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

    Foods, Vol. 13, Núm. 1

  4. Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization

    Foods

  5. Eco-Friendly Postharvest Technologies to Preserve or Enhance the Quality and Safety of Fruit and Vegetable Products

    Foods

  6. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

  7. Estudio in vitro de la capacidad antifúngica de subproductos de frutas y aceites esenciales frente a Penicillium digitatum

    XXIII Congreso Nacional de Microbiología de los Alimentos: Cartagena, 9-12 de septiembre de 2024

  8. Extracción asistida por ultrasonidos mediante sonda decompuestos fenólicos en subproductos de floretes de broccoli

    Libro de actas del 13º Workshop en Investigación Agroalimentaria para jóvenes investigadores: WIA.24

  9. Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds

    Food and Bioprocess Technology, Vol. 17, Núm. 9, pp. 2631-2643

  10. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

  11. New table grape hybrids development from teinturier population with enhanced phytochemical quality

    Scientia Horticulturae, Vol. 326

  12. 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