Publications in collaboration with researchers from Universidad de Murcia (19)


  1. A photoperiod including visible spectrum LEDs increased sulforaphane in fresh-cut broccoli

    Postharvest Biology and Technology, Vol. 200

  2. Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage

    Foods, Vol. 12, Núm. 20

  3. Effect of postharvest visible spectrum LED lighting on quality and bioactive compounds of tomatoes during shelf life

    LWT, Vol. 174

  4. Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review

    Foods, Vol. 12, Núm. 19

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

    Food and Bioprocess Technology

  6. Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

    Foods, Vol. 12, Núm. 3

  7. How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?

    Postharvest Biology and Technology, Vol. 203

  8. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review

    Foods, Vol. 12, Núm. 24

  9. Ultrasound and microwave treatments preserved quality of a pepper-based hummus enriched in mustard sprouts

    LWT, Vol. 185

  10. Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature

    LWT, Vol. 186


  1. Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 2, pp. 941-946