Publications by the researcher in collaboration with Francisco de Asís Artés Hernández (93)

2024

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

    Foods, Vol. 13, Núm. 10

2023

  1. Environmental and economic sustainability of fresh-cut and pre-cooked vegetables

    Science of the Total Environment, Vol. 872

  2. 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

  1. 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

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

    Foods, Vol. 10, Núm. 7

  2. 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

  3. Sustainability and energy analysis of the lettuce post-harvest stage by Integration of PV

    21st EEEIC International Conference on Environment and Electrical Engineering

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. Proceedings of the 7th Workshop on Agri-Food Research. WIA. 18

    Universidad Politécnica de Cartagena

  5. 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. 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

  2. Cambios en la calidad de semillas de haba mínimamente procesadas y microondadas

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

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

    Acta Horticulturae

  4. 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

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

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

  6. 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