Publikationen, an denen er mitarbeitet Perla Azucena Gómez di Marco (49)

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. Influencia del metil jasmonato durante la germinación de semillas de mostaza

    Proceedings of the 8th Workshop on agri-food research. WIA.19

  2. 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. 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

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

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

  3. 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

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

    Acta Horticulturae

  5. 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

  6. 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

2017

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

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

  2. Evolución de compuestos bioactivos y de la calidad de un smoothie funcional de zanahoria durante su vida comercial

    Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16

  3. Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

    Postharvest Handling

  4. 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

  5. Postharvest treatments to control physiological and pathological disorders in lemon fruit

    Food Packaging and Shelf Life, Vol. 14, pp. 34-39

  6. Postharvest treatments to control physiological disorders and decay in lemon fruit

    10th FRUTIC symposium: quality and safety of fresh horticultural commodities: Berlín, 7 de febrero de 2017

  7. Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 23, Núm. 1, pp. 46-60

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. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 22, Núm. 8, pp. 665-676