Publications (81)

2023

  1. Effect of Rootstock on the Volatile Profile of Mandarins

    Foods, Vol. 12, Núm. 8

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

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

  3. Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

    Foods, Vol. 12, Núm. 3

  4. 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

  5. How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?

    Postharvest Biology and Technology, Vol. 203

  6. 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

  7. Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products influenced by cultivar, pre-drying treatment, particle size, and temperature

    LWT, Vol. 186

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. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

    Foods, Vol. 11, Núm. 17

  4. Introduction

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

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

    Foods, Vol. 11, Núm. 17

  6. State of the Art and Elucidation of Postharvest LED Lighting on the Metabolism of Brassica Sprouts

    Horticulturae, Vol. 8, Núm. 11

  7. Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

    Foods

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