Publicaciones en las que colabora con Francisco Artés Calero (125)

2021

  1. Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain

    Foods, Vol. 10, Núm. 7

2020

  1. 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

  2. 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

  1. 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

  2. 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

  3. Preharvest UV-C treatment improves the quality of spinach primary production and postharvest storage

    Postharvest Biology and Technology, Vol. 155, pp. 130-139

  4. 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

  1. Antimicrobial properties of edible coatings enriched with natural additives on fresh-cut peaches

    Acta Horticulturae

  2. 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

  3. Effect of controlled atmosphere and temperature on the quality maintenance of minimally processed 'Galia' melon

    Acta Horticulturae, Vol. 1209, pp. 425-430

  4. Effect of microwave treatments on the quality of a smoothie

    Acta Horticulturae

  5. Evolución de compuestos fenólicos y antioxidantes en batidos a base de algas durante su vida comercial

    Proceedings of the 6th Workshop on Agri-food Research. WIA.17

  6. 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

  7. Heat treatment as postharvest tool for improving quality in extra-early nectarines

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 4, pp. 1469-1475

  8. Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

    Food and Bioprocess Technology, Vol. 11, Núm. 3, pp. 561-571

  9. 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

  10. Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 6, pp. 2411-2421

  11. Overall quality of minimally processed faba bean seeds stored in MAP

    Acta Horticulturae

  12. Postharvest quality of whole and fresh-cut pomegranates cultivated under deficit irrigation

    Acta Horticulturae, Vol. 1209, pp. 265-270

2017

  1. A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content

    Food and Bioprocess Technology, Vol. 10, Núm. 3, pp. 491-502