Publicaciones en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (72)

2024

  1. Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

    Foods, Vol. 13, Núm. 1

  2. Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties

    Scientia Horticulturae, Vol. 328

2023

  1. Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review

    Agriculture (Switzerland), Vol. 13, Núm. 6

  2. How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?

    Agronomy, Vol. 13, Núm. 1

  3. Nutritional and functional compounds and antioxidant activity of edible and non-edible fruit part of brebas and figs (Ficus carica L.) among different varieties

    Scientia Horticulturae, Vol. 318

2022

  1. By-products revalorization with non-thermal treatments to enhance phytochemical compounds of fruit and vegetables derived products: A review

    Foods, Vol. 11, Núm. 1

  2. Evaluation of cinnammon (Cinnamomum cassia and Cinnamomum verum) enriched yoghurt during refrigerated storage

    LWT, Vol. 159

  3. Introduction

    The Age of Clean Label Foods (Springer International Publishing), pp. 1-35

  4. Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

    Foods, Vol. 11, Núm. 17

2021

  1. A new combined sensory-instrumental tool for pomegranate seed hardness determination

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 4, pp. 1355-1363

  2. Aromachology related to foods, scientific lines of evidence: a review

    Applied Sciences (Switzerland), Vol. 11, Núm. 13

  3. Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk

    LWT, Vol. 140

  4. Correlation between water stress and phenolic compounds of hydroSOStainable almonds

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 7, pp. 3065-3070

  5. Effect of aging vessel (Clay-tinaja versus oak barrel) on the volatile composition, descriptive sensory profile, and consumer acceptance of red wine

    Beverages, Vol. 7, Núm. 2

  6. Ficus carica fruits, by-products and based products as potential sources of bioactive compounds: A review

    Agronomy, Vol. 11, Núm. 9

  7. How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?

    Food Chemistry, Vol. 339

  8. How does water stress and roasting temperature affect the physicochemical parameters of almonds?

    LWT, Vol. 150

  9. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2294-2303

  10. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

    Agronomy, Vol. 11, Núm. 11

2020

  1. Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden

    Microchemical Journal, Vol. 157