Publicacions en col·laboració amb investigadors/es de Universidad Miguel Hernández de Elche (15)

2025

  1. Bioactive compounds (LC-PDA-Qtof-ESI-MS and UPLC-PDA-FL) and in vitro inhibit α-amylase and α-glucosidase in leaves and fruit from different varieties of Ficus carica L.

    Food Chemistry, Vol. 465

2024

  1. Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness

    Antioxidants, Vol. 13, Núm. 9

  2. Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig purée

    LWT, Vol. 211

  3. Processing effects on food sensory attributes

    Sensory Science Applications for Food Production (IGI Global), pp. 249-283

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

    Foods, Vol. 13, Núm. 1

  5. Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products

    Food Research International, Vol. 195

  6. 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

2018

  1. Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 3098-3108