Publicaciones en las que colabora con Noelia Castillejo Montoya (13)

2022

  1. An abiotic UV-B stress on Brassicaceae seeds increased their phytochemical content on 7-days sprouts

    Journal of Horticulture and Postharvest Research, Vol. 5, Núm. 4, pp. 297-308

  2. Effect on the physicochemical and lipid quality of alternative fertigation with micronized calcium sulphate in olive cultivation

    Acta Horticulturae

2021

  1. Efecto de la iluminación UV-B en el crecimiento del hipocótilo durante la germinación de semillas de col roja

    Proceedings of the 9th Workshop on Agri-Food Research for young researchers. WIA 20

  2. Evolución del rendimiento y la calidad postcosecha de pimientos fertirrigados con sulfato cálcico micronizado

    Agrícola vergel: Fruticultura, horticultura, floricultura, Núm. 432, pp. 123-129

  3. Fertirrigación en invernadero de pimiento tipo California (Capsicum annum) con sulfato cálcico como alternativa al nitrato cálcico

    Phytoma España: La revista profesional de sanidad vegetal, Núm. 332, pp. 33-39

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. 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

  3. 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

  4. Nutritional and bioactive compounds of commercialized algae powders used as food supplements

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 24, Núm. 2, pp. 172-182

2017

  1. Phenolic and antioxidant compounds changes of algae based smoothies during shelf life

    6th Workshop on Agri-food Research (WiA.17): Cartagena, 8 y 9 de mayo de 2017

2016

  1. Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

    Food and Bioprocess Technology, Vol. 9, Núm. 1, pp. 137-146

  2. Quality changes of green vegetable smoothies during shelf-life

    Acta Horticulturae

  3. Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

    Journal of Food Science and Technology, Vol. 53, Núm. 3, pp. 1475-1486