Encarna
Aguayo Giménez
Catedrática de Universidad
Francisco de Asís
Artés Hernández
Catedrático de Universidad
Publicacions en què col·labora amb Francisco de Asís Artés Hernández (88)
2023
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Environmental and economic sustainability of fresh-cut and pre-cooked vegetables
Science of the Total Environment, Vol. 872
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Optimizing the environmental sustainability of alternative post-harvest scenarios for fresh vegetables: A case study in Spain
Science of the Total Environment, Vol. 860
2022
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Huella de carbono del transporte refrigerado
Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 (Universidad Politécnica de Cartagena), pp. 437-442
2021
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Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain
Foods, Vol. 10, Núm. 7
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Reusable plastic crates (RPCs) for fresh produce (case study on cauliflowers): Sustainable packaging but potential salmonella survival and risk of cross-contamination
Foods, Vol. 10, Núm. 6
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Sustainability and energy analysis of the lettuce post-harvest stage by Integration of PV
21st EEEIC International Conference on Environment and Electrical Engineering
2020
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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
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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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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
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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
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Proceedings of the 7th Workshop on Agri-Food Research. WIA. 18
Universidad Politécnica de Cartagena
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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
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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
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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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Effect of microwave treatments on the quality of a smoothie
Acta Horticulturae
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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
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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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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
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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