Publications in collaboration with researchers from Universidad de Murcia (30)

2025

  1. Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

    Antioxidants, Vol. 14, Núm. 3

  2. Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 9, pp. 4964-4975

  3. Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product

    Food Research International, Vol. 203

  4. β-Glucanase vs cellulase for enzymatic-assisted extraction of phenolic compounds in avocado peels by-products

    Food Bioscience, Vol. 68

2024

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

    Acta Horticulturae, pp. 187-194

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

    Foods

  3. Extracción asistida por ultrasonidos mediante sonda decompuestos fenólicos en subproductos de floretes de broccoli

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

  4. 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

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

    Scientia Horticulturae, Vol. 326

  6. 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

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

    LWT, Vol. 204

  8. Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products

    Foods, Vol. 13, Núm. 10

  9. Wounding Citrus Peel By-Products as Abiotic Stress to Induce the Synthesis of Phenolic Compounds?

    Horticulturae, Vol. 10, Núm. 8

2023

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

    Postharvest Biology and Technology, Vol. 200

  2. Determinación de la calidad funcional en nuevos híbridos de uva de mesa con pulpa tintorera

    Libro de actas del 12º Workshop en Investigación Agroalimentaria para jóvenes investigadores: WIA.23

  3. 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

  4. Effect of Ultrasound-Assisted Extraction with Probe or Bath on Total Phenolics from Tomato and Lemon By-Products

    The 4th International Electronic Conference on Foods

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

    LWT, Vol. 174

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

    Foods, Vol. 12, Núm. 19

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

    Foods, Vol. 12, Núm. 3