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. 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

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

   Food Bioscience, Vol. 60

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

    Food and Bioprocess Technology

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

13. Processing effects on food sensory attributes

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

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

    LWT, Vol. 204

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

    Acta Horticulturae, pp. 99-106

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

    Acta Horticulturae, pp. 49-56

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

    Foods, Vol. 13, Núm. 1

18. Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products

    Food Research International, Vol. 195

19. The Cashew Pseudofruit (Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health

    Foods, Vol. 13, Núm. 15

20. Towards bioactive compound-rich grape vineyards

    Acta Horticulturae, pp. 197-204