Universidad de Murcia-ko ikertzaileekin lankidetzan egindako argitalpenak (22)

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. 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

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

    Scientia Horticulturae, Vol. 326

  5. 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

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

    LWT, Vol. 204

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

    Foods, Vol. 13, Núm. 10

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

    Foods, Vol. 12, Núm. 3

  6. 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

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

    Foods, Vol. 12, Núm. 24

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

    LWT, Vol. 185

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

    LWT, Vol. 186

2022

  1. An abiotic UV-B stress on Brassicaceae seeds increased their phytochemical content on 7-days sprouts

    Journal of Horticulture and Postharvest Research, Vol. 5, Núm. 4, pp. 297-308

  2. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

    Foods, Vol. 11, Núm. 17

  3. State of the Art and Elucidation of Postharvest LED Lighting on the Metabolism of Brassica Sprouts

    Horticulturae, Vol. 8, Núm. 11