Alejandra Navarro Martínez-rekin lankidetzan egindako argitalpenak (11)

2023

  1. Effects of essential oils released from active packaging on the antioxidant system and quality of lemons during cold storage and commercialization

    Scientia Horticulturae, Vol. 312

  2. Kinetics of carvacrol release from active paper packaging for fresh fruits and vegetables under conditions of open and closed package

    Food Packaging and Shelf Life, Vol. 37

  3. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

    Plants, Vol. 12, Núm. 19

  4. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

    Plants, Vol. 12, Núm. 19

2022

  1. Efecto de vapores de aceites esenciales sobre la vida útil del champiñón laminado envasado refrigerado

    Proceedings of the 10th Workshop on Agri-Food Research for young researchers. WIA. 21

  2. Effect of active paper sheets with encapsulated essential oils on lemon quality during its refrigerated conservation

    Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 (Universidad Politécnica de Cartagena), pp. 317-321

  3. Microbial control in fresh horticultural products using active paper sheets with essential oils. A case study in lemon cv. Verna

    Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 (Universidad Politécnica de Cartagena), pp. 267-272

2021

  1. Inhibición de la producción de etileno del brócoli mediante vapores de aceites esenciales de envases activos

    Proceedings of the 9th Workshop on Agri-Food Research for young researchers. WIA 20

  2. Packaging of fresh sliced mushrooms with essential oils vapours: A new technology for maintaining quality and extending shelf life

    Foods, Vol. 10, Núm. 6

  3. Potential of Essential Oils from Active Packaging to Highly Reduce Ethylene Biosynthesis in Broccoli and Apples

    ACS Food Science and Technology, Vol. 1, Núm. 6, pp. 1050-1058

2020

  1. Active paper sheets including nanoencapsulated essential oils: A green packaging technique to control ethylene production and maintain quality in fresh horticultural products—A case study on flat peaches

    Foods, Vol. 9, Núm. 12