Publikationen, an denen er mitarbeitet Ascensión Martínez Sánchez (6)

2020

  1. 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. 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

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

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

2018

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

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

2017

  1. 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

  2. Improving quality of an innovative pea puree by high hydrostatic pressure

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 13, pp. 4362-4369