Publicaciones en las que colabora con Encarna Aguayo Giménez (16)

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. 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

  3. 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

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

    Postharvest Handling

  3. 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

  4. 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. 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

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

    Acta Horticulturae

  3. Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage

    Food Chemistry, Vol. 209, pp. 302-311

  4. UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

    Journal of Food Science and Technology, Vol. 53, Núm. 9, pp. 3465-3476

2015

  1. Quality changes of fresh-cut pomegranate arils during shelf life as affected by deficit irrigation and postharvest vapour treatments

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 11, pp. 2325-2336

2013

  1. Effect of sustained deficit irrigation on physicochemical properties, bioactive compounds and postharvest life of pomegranate fruit (cv. 'Mollar de Elche')

    Postharvest Biology and Technology, Vol. 86, pp. 171-180

2010

  1. UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

    Postharvest Biology and Technology, Vol. 56, Núm. 3, pp. 223-231