Publicaciones en colaboración con investigadores/as de Universidad de Murcia (240)

2024

  1. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

    Foods, Vol. 13, Núm. 1

  2. Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization

    Foods

  3. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

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

    Current Opinion in Food Science, Vol. 57

  5. New table grape hybrids development from teinturier population with enhanced phytochemical quality

    Scientia Horticulturae, Vol. 326

2023

  1. A photoperiod including visible spectrum LEDs increased sulforaphane in fresh-cut broccoli

    Postharvest Biology and Technology, Vol. 200

  2. Addressing the C/N imbalance in the treatment of irrigated agricultural water by using a hybrid constructed wetland at field-scale

    Journal of Environmental Management, Vol. 348

  3. Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques

    International Journal of Molecular Sciences, Vol. 24, Núm. 3

  4. Effect of Rootstock on the Volatile Profile of Mandarins

    Foods, Vol. 12, Núm. 8

  5. 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

  6. Effect of postharvest visible spectrum LED lighting on quality and bioactive compounds of tomatoes during shelf life

    LWT, Vol. 174

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

    Foods, Vol. 12, Núm. 19

  8. Flower transcriptional response to long term hot and cold environments in Antirrhinum majus

    Frontiers in Plant Science, Vol. 14

  9. Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds

    Food and Bioprocess Technology

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

    Foods, Vol. 12, Núm. 3

  11. 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

  12. La asociación de cultivos melón/caupí cambia la comunidad bacteriana y mejora las propiedades del suelo

    Libro de actas del 11º Workshop en Investigación Agroalimentaria para jóvenes investigadores. WIA.22

  13. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review

    Foods, Vol. 12, Núm. 24

  14. Ultrasound and microwave treatments preserved quality of a pepper-based hummus enriched in mustard sprouts

    LWT, Vol. 185

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

    LWT, Vol. 186