GPR

2024

1. A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure

   Food Bioscience, Vol. 59

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

   Acta Horticulturae, pp. 187-194

3. Combined effect of modified atmosphere packaging and potassium permanganate-based ethylene scavengers on apricot bioactive compounds

   Acta Horticulturae

4. Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness

   Antioxidants, Vol. 13, Núm. 9

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

   Foods

6. Emergent Amazonian fruits as a source of beverage ingredients

   Acta Horticulturae, pp. 195-200

7. Exploring the total cost of whole fresh, fresh-cut and pre-cooked vegetables

   International Journal of Life Cycle Assessment, Vol. 29, Núm. 6, pp. 967-982

8. Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig purée

   LWT, Vol. 211

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

    Universidad Politécnica de Cartagena

11. Metabolite profiling and hormone analysis of the synchronized exocarp-mesocarp development during ripening of cv. ‘Fuerte’ and ‘Hass’ avocado fruits

    Food Bioscience, Vol. 60

12. Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level

    Food and Bioprocess Technology

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

    Scientia Horticulturae, Vol. 326

14. Optimización de la extracción enzimática de compuestos bioactivos a partir de subproductos de limón

    Desafíos de maduración y postcosecha de frutos y hortalizas: Actas del XIV Congreso Nacional y XII Ibérico de maduración y postcosecha (Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)), pp. 100-104

15. 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

16. Processing effects on food sensory attributes

    Sensory Science Applications for Food Production (IGI Global), pp. 249-283

17. Pulsed ultrasound-assisted extraction of lycopene and β-carotene from industrial grated tomato by-products

    LWT, Vol. 204

18. Quantification of anthocyanins and phenolic compounds in an infusion made from dried acaí (Euterpe precatoria) pulp

    Acta Horticulturae, pp. 99-106

19. Scaling-up of fruit-based winemaking from melon by-products

    Acta Horticulturae, pp. 49-56

20. Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

    Foods, Vol. 13, Núm. 1