Publikationen, an denen er mitarbeitet Marina Cano Lamadrid (33)

2024

  1. An innovative beverage made from revalorized broccoli and carrots by-products

    Acta Horticulturae, pp. 187-194

  2. 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

  3. Eco-Friendly Postharvest Technologies to Preserve or Enhance the Quality and Safety of Fruit and Vegetable Products

    Foods

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

    LWT, Vol. 211

  5. Optimización de la extracción enzimática de compuestos bioactivos a partir de subproductos de limón

    Desafíos de maduración y postcosecha de frutos y hortalizas: Actas del XIV Congreso Nacional y XII Ibérico de maduración y postcosecha (Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)), pp. 100-104

  6. Postharvest LED lighting as strategy to enhance the biosynthesis of glucosinolates and isothiocyanates in horticultural products

    Light-Emitting Diodes (LEDs): Applications, Performance and Challenges (Nova Science Publishers, Inc.), pp. 191-213

  7. Processing effects on food sensory attributes

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

  8. Pulsed ultrasound-assisted extraction of lycopene and β-carotene from industrial grated tomato by-products

    LWT, Vol. 204

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

    Foods, Vol. 13, Núm. 1

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

    Food Research International, Vol. 195

  11. Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products

    Foods, Vol. 13, Núm. 10

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

    Scientia Horticulturae, Vol. 328

  13. Wounding Citrus Peel By-Products as Abiotic Stress to Induce the Synthesis of Phenolic Compounds?

    Horticulturae, Vol. 10, Núm. 8

2023

  1. Effect of Rootstock on the Volatile Profile of Mandarins

    Foods, Vol. 12, Núm. 8

  2. Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage

    Foods, Vol. 12, Núm. 20

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

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

  4. Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review

    Foods, Vol. 12, Núm. 19

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

    Foods, Vol. 12, Núm. 3

  6. 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

  7. 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