Encarna
Aguayo Giménez
Catedrática de Universidad
Ascensión
Martínez Sánchez
Publications by the researcher in collaboration with Ascensión Martínez Sánchez (25)
2021
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Erratum to “Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C” [LWT - Food Science and Technology, 113 (2019) 108302] (LWT (2019) 113, (S0023643819306425), (10.1016/j.lwt.2019.108302))
LWT
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L-citrulline: A non-essential amino acid with important roles in human health
Applied Sciences (Switzerland), Vol. 11, Núm. 7
2020
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Aloe vera flowers, a byproduct with great potential and wide application, depending on maturity stage
Foods, Vol. 9, Núm. 11
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Effects of ozonated water irrigation on the quality of grafted watermelon seedlings
Scientia Horticulturae, Vol. 261
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Quick and cost-effective estimation of vitamin c in multifruit juices using voltammetric methods
Sensors (Switzerland), Vol. 20, Núm. 3
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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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Effect of irrigation with ozonated water on the quality of capsicum seedlings grown in the nursery
Agricultural Water Management, Vol. 221, pp. 547-555
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Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C
LWT, Vol. 113
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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
2018
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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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Efecto de diferentes tratamientos térmicos en la capacidadantioxidante de un puré de guisantes
Proceedings of the 6th Workshop on Agri-food Research. WIA.17
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Funcionalidad de un zumo de sandía enriquecido en L-citrulina en deportistas de media maratón
Proceedings of the 6th Workshop on Agri-food Research. WIA.17
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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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Physical treatment to preserve the bioactive compounds on ‘Deglet Noor’ palm
Acta Horticulturae
2017
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Biochemical, physiological, and performance response of a functional watermelon juice enriched in L-citrulline during a half-marathon race
Food and Nutrition Research, Vol. 61, Núm. 1
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Consumption of Watermelon Juice Enriched in l -Citrulline and Pomegranate Ellagitannins Enhanced Metabolism during Physical Exercise
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 22, pp. 4395-4404
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Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline
Acta Horticulturae, Vol. 1151, pp. 267-272
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Funcionalidad de un zumo de sandía enriquecido en L-citrulina: desarrollo tecnológico y valoración de sus efectos in vivo
Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16
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Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite
Journal of the Science of Food and Agriculture, Vol. 97, Núm. 13, pp. 4370-4378