Francisco de Asís
Artés Hernández
Catedrático de Universidad
Mariano
Otón Alcaraz
Personal Técnico Asociado a Proyectos
Publicacións nas que colabora con Mariano Otón Alcaraz (27)
2019
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Chilling and freezing storage for keeping overall quality of “deglet nour” dates
Journal of Agricultural Science and Technology, Vol. 21, Núm. 1, pp. 63-76
2018
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Effect of microwave treatments on the quality of a smoothie
Acta Horticulturae
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High hydrostatic pressure treatments for keeping quality of orange vegetables smoothies
Acta Horticulturae
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Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce
Food and Bioprocess Technology, Vol. 11, Núm. 3, pp. 561-571
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Passive modified atmosphere packaging and chilling storage for keeping overall quality of dates
Acta Horticulturae
2017
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Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 23, Núm. 1, pp. 36-45
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Efecto de agentes antipardeantes en semillas de haba mínimamente procesadas en fresco para preservar su calidad
Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16
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Microondas en continúo para la destrucción de enzimas presentes en un batido vegetal
Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16
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Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree
Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 984-990
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UV-C light preserves quality of minimally processed watermelon cylinders
Acta Horticulturae, Vol. 1151, pp. 279-286
2016
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Continuous microwaving of an orange smoothie inhibits detrimental enzyme activity
5th Workshop on Agri-Food Research. WIA. 16
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Optimization of chlorine sanitation to preserve quality of minimally processed Vicia fabe seeds
Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15
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Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies
Journal of Food Science and Technology, Vol. 53, Núm. 10, pp. 3695-3703
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Vitamina C y perfil fenólico de brócoli convencional e híbrido mínimamente procesado, tratado con agua electrolizada y recubrimientos comestibles
Revista Iberoamericana de Tecnología Postcosecha, Vol. 17, Núm. 1, pp. 106-111
2015
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Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli
Food Control, Vol. 47, pp. 312-317
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Combining MAP, deficit irrigation and Antibrowning treatment for keeping quality of fresh-cut peaches
Acta Horticulturae, Vol. 1071, pp. 533-540
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Quality changes of chinese jujube from deficit irrigation stored in controlled atmosphere
Acta Horticulturae, Vol. 1071, pp. 503-510
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Quality changes of fresh-cut pomegranate arils during shelf life as affected by deficit irrigation and postharvest vapour treatments
Journal of the Science of Food and Agriculture, Vol. 95, Núm. 11, pp. 2325-2336
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UV-C light preserves quality of minimally processed watermelon cylinders
ISHS International Symposium on Cucurbits
2014
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Bimi®, un nuevo híbrido de brócoli con elevado valor nutritivo
VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas