Publicacions en què col·labora amb Francisco Artés Calero (142)

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

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. Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain

    Foods, Vol. 10, Núm. 7

  3. 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. Cambios en la calidad de semillas de haba mínimamente procesadas mediante el uso de diferentes soluciones desinfectantes y antipardeantes

    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

  3. Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 8, pp. 706-714

2019

  1. Cambios en la calidad de semillas de haba mínimamente procesadas tratadas con diferentes desinfectantes

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

  2. 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

  3. Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

    Food and Bioprocess Technology, Vol. 12, Núm. 2, pp. 338-346

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 treatments on the quality of a smoothie

    Acta Horticulturae

  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. Evolución de la calidad de semillas y vainas de Caupí mínimamente procesadas en fresco y microondadas

    XII Simposio Nacional y X Ibérico de Maduración y Postcosecha: Badajoz, del 4 al 7 de Junio 2018

  6. Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

    Food and Bioprocess Technology, Vol. 11, Núm. 3, pp. 561-571

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

    Acta Horticulturae

  8. 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

  9. 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

  10. Overall quality of minimally processed faba bean seeds stored in MAP

    Acta Horticulturae