Publicaciones en las que colabora con Perla Azucena Gómez di Marco (13)

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

  2. La radiación UV-B estimula la biosíntesis de glucosinolatos en germinados de kale durante su conservación frigorífica

    Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 (Universidad Politécnica de Cartagena), pp. 168-172

2021

  1. Amelioration effect of led lighting in the bioactive compounds synthesis during carrot sprouting

    Agronomy, Vol. 11, Núm. 2

  2. Postharvest LED lighting: effect of red, blue and far red on quality of minimally processed broccoli sprouts

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 1, pp. 44-53

  3. Postharvest yellow LED lighting affects phenolics and glucosinolates biosynthesis in broccoli sprouts

    Journal of Food Composition and Analysis, Vol. 103

  4. Spectral composition from led lighting during storage affects nutraceuticals and safety attributes of fresh-cut red chard (Beta vulgaris) and rocket (Diplotaxis tenuifolia) leaves

    Postharvest Biology and Technology, Vol. 175

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

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