Francisco de Asís
Artés Hernández
Catedrático de Universidad
Encarna
Aguayo Giménez
Catedrática de Universidad
Publications by the researcher in collaboration with Encarna Aguayo Giménez (93)
2024
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Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products
Foods, Vol. 13, Núm. 10
2023
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Environmental and economic sustainability of fresh-cut and pre-cooked vegetables
Science of the Total Environment, Vol. 872
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Optimizing the environmental sustainability of alternative post-harvest scenarios for fresh vegetables: A case study in Spain
Science of the Total Environment, Vol. 860
2022
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Huella de carbono del transporte refrigerado
Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 (Universidad Politécnica de Cartagena), pp. 437-442
2021
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Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain
Foods, Vol. 10, Núm. 7
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Reusable plastic crates (RPCs) for fresh produce (case study on cauliflowers): Sustainable packaging but potential salmonella survival and risk of cross-contamination
Foods, Vol. 10, Núm. 6
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Sustainability and energy analysis of the lettuce post-harvest stage by Integration of PV
21st EEEIC International Conference on Environment and Electrical Engineering
2020
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Cambios en la calidad de semillas de haba mínimamente procesadas mediante el uso de diferentes soluciones desinfectantes y antipardeantes
Proceedings of the 8th Workshop on agri-food research. WIA.19
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Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 8, pp. 706-714
2019
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Cambios en la calidad de semillas de haba mínimamente procesadas tratadas con diferentes desinfectantes
Proceedings of the 7th Workshop on Agri-Food Research. WIA. 18
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Nutritional and quality changes of minimally processed faba (Vicia faba L.) beans during storage: Effects of domestic microwaving
Postharvest Biology and Technology, Vol. 151, pp. 10-18
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Preharvest UV-C treatment improves the quality of spinach primary production and postharvest storage
Postharvest Biology and Technology, Vol. 155, pp. 130-139
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Proceedings of the 7th Workshop on Agri-Food Research. WIA. 18
Universidad Politécnica de Cartagena
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Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods
Food and Bioprocess Technology, Vol. 12, Núm. 2, pp. 338-346
2018
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Bioactive compounds changes of a green vegetable smoothie after thermal treatments and during shelf life
Acta Horticulturae: VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues
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Cambios en la calidad de semillas de haba mínimamente procesadas y microondadas
Proceedings of the 6th Workshop on Agri-food Research. WIA.17
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Effect of microwave treatments on the quality of a smoothie
Acta Horticulturae
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Evolución de la calidad de semillas y vainas de Caupí mínimamente procesadas en fresco y microondadas
XII Simposio Nacional y X Ibérico de Maduración y Postcosecha: Badajoz, del 4 al 7 de Junio 2018
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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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Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 5, pp. 1863-1872