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

2024

  1. Combined effect of modified atmosphere packaging and potassium permanganate-based ethylene scavengers on apricot bioactive compounds

    Acta Horticulturae

2021

  1. Actividad antifúngica de un sistema de envasado activo a base de timol para la preservación de tomate

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

  2. Development of an antifungal active packaging containing thymol and an ethylene scavenger. Validation during storage of cherry tomatoes

    Food Packaging and Shelf Life, Vol. 29

  3. Phytochemical fortification in fruit and vegetable beverages with green technologies

    Foods, Vol. 10, Núm. 11

2019

  1. Effect of fresh–cut apples fortification with lycopene microspheres, revalorized from tomato by-products, during shelf life

    Postharvest Biology and Technology, Vol. 156

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