Instituto de Biotecnología Vegetal
Institut
Universidad de Murcia
Murcia, EspañaPublikationen in Zusammenarbeit mit Forschern von Universidad de Murcia (238)
2024
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An innovative beverage made from revalorized broccoli and carrots by-products
Acta Horticulturae, pp. 187-194
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Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry
Foods, Vol. 13, Núm. 1
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Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization
Foods
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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
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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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New table grape hybrids development from teinturier population with enhanced phytochemical quality
Scientia Horticulturae, Vol. 326
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Plant Bioactive Compounds in Foods and Food Packages
Foods
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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
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Sequencing analysis and enzyme activity assay of SrUGT76G1 revealed the mechanism toward on/off production of Rebaudioside-A in stevia plants
Journal of Plant Biochemistry and Biotechnology
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Transcriptional reprogramming in sound-treated Micro-Tom plants inoculated with Pseudomonas syringae pv. tomato DC3000
Physiologia Plantarum, Vol. 176, Núm. 3
2023
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A photoperiod including visible spectrum LEDs increased sulforaphane in fresh-cut broccoli
Postharvest Biology and Technology, Vol. 200
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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
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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
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Effect of Rootstock on the Volatile Profile of Mandarins
Foods, Vol. 12, Núm. 8
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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
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Effect of postharvest visible spectrum LED lighting on quality and bioactive compounds of tomatoes during shelf life
LWT, Vol. 174
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Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review
Foods, Vol. 12, Núm. 19
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Flower transcriptional response to long term hot and cold environments in Antirrhinum majus
Frontiers in Plant Science, Vol. 14
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Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds
Food and Bioprocess Technology
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Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
Foods, Vol. 12, Núm. 3