Publicaciones en las que colabora con Francisco Artés Calero (63)

2022

  1. Combined effect of UV–C and passive modified atmosphere packaging to preserve the physicochemical and bioactive quality of fresh figs during storage

    Postharvest Biology and Technology, Vol. 194

2021

  1. Bioavailability of Vitamin C and Folates in Plasma and Its Antioxidant Status after Consumption of Raw and Microwaved BroccolI

    ACS Food Science and Technology, Vol. 1, Núm. 7, pp. 1215-1221

  2. Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment

    Food and Bioprocess Technology, Vol. 14, Núm. 3, pp. 505-517

2020

  1. Tratamientos poscosecha para el control de alteraciones fisiológicas y patológicas en frutos de limón

    Revista Eureka Revista de citricultura EUREKA del Comité de Cítricos de Chile

2019

  1. Efecto de extractos de stevia en el contenido en polifenoles y capacidad antioxidante total de esferas de zumo de kale

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

  2. Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2384-2392

  3. Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 2, pp. 941-946

  4. 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

  5. Revalorización de subproducto del brócoli para elaborar un pesto a base de kale

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

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. Effect of microwave and high-pressure processing on quality of an innovative broccoli hummus

    Food and Bioprocess Technology, Vol. 11, Núm. 8, pp. 1464-1477

  3. Emerging sanitizing techniques on inoculated fresh-cut Bimi® broccoli

    Acta Horticulturae, Vol. 1209, pp. 353-358

  4. Evolución de compuestos fenólicos y antioxidantes en batidos a base de algas durante su vida comercial

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

  5. High hydrostatic pressure treatments for keeping quality of orange vegetables smoothies

    Acta Horticulturae

  6. Innovative and sustainable postharvest treatments to control physiological disorders and decay in lemon fruit during long transport and commercialization

    Acta Horticulturae

  7. 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

  8. 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

  9. 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. A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content

    Food and Bioprocess Technology, Vol. 10, Núm. 3, pp. 491-502

  2. Effects of UV-B and UV-C combination on phenolic compounds biosynthesis in fresh-cut carrots

    Postharvest Biology and Technology, Vol. 127, pp. 99-104