Instituto de Biotecnología Vegetal
Instituto
Universidad Miguel Hernández de Elche
Elche, EspañaPublicaciones en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (139)
2024
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Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Current Opinion in Food Science, Vol. 57
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Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
Foods, Vol. 13, Núm. 1
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Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures
Foods, Vol. 13, Núm. 1
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Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties
Scientia Horticulturae, Vol. 328
2023
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Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
Agriculture (Switzerland), Vol. 13, Núm. 6
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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
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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
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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
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By-products revalorization with non-thermal treatments to enhance phytochemical compounds of fruit and vegetables derived products: A review
Foods, Vol. 11, Núm. 1
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Evaluation of cinnammon (Cinnamomum cassia and Cinnamomum verum) enriched yoghurt during refrigerated storage
LWT, Vol. 159
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Introduction
The Age of Clean Label Foods (Springer International Publishing), pp. 1-35
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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
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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
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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
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Aromachology related to foods, scientific lines of evidence: a review
Applied Sciences (Switzerland), Vol. 11, Núm. 13
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Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk
LWT, Vol. 140
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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
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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
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Effect of compost extract addition to different types of fertilizers on quality at harvest and shelf life of spinach
Agronomy, Vol. 11, Núm. 4
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Ensayo de estrategias fertilizantes orgánicas avanzadas en espinaca para sustitución de fertilizantes inorgánicos de síntesis
IX Simposio Nacional sobre Control de la Degradación y Recuperación de Suelos