Publications in collaboration with researchers from Universidad Miguel Hernández de Elche (191)

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. Gut microbial metabolic signatures in diabetes mellitus and potential preventive and therapeutic applications

    Gut microbes, Vol. 16, Núm. 1, pp. 2401654

  4. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

  5. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Foods, Vol. 13, Núm. 1

  6. Processing effects on food sensory attributes

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

  7. Regulated Deficit Irrigation Perspectives for Water Efficiency in Apricot Cultivation: A Review

    Agronomy, Vol. 14, Núm. 6

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

    Foods, Vol. 13, Núm. 1

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

    Food Research International, Vol. 195

  10. 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. Bacterial and fungal community dynamics during different stages of agro-industrial waste composting and its relationship with compost suppressiveness

    Science of the Total Environment, Vol. 805

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

    Foods, Vol. 11, Núm. 1

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

    LWT, Vol. 159

  4. Introduction

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

  5. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  6. 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. Effect of compost extract addition to different types of fertilizers on quality at harvest and shelf life of spinach

    Agronomy, Vol. 11, Núm. 4