Publikationen, an denen er mitarbeitet Ascensión Martínez Sánchez (27)

2021

  1. Erratum to “Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C” [LWT - Food Science and Technology, 113 (2019) 108302] (LWT (2019) 113, (S0023643819306425), (10.1016/j.lwt.2019.108302))

    LWT

  2. L-citrulline: A non-essential amino acid with important roles in human health

    Applied Sciences (Switzerland), Vol. 11, Núm. 7

2020

  1. Aloe vera flowers, a byproduct with great potential and wide application, depending on maturity stage

    Foods, Vol. 9, Núm. 11

  2. Effects of ozonated water irrigation on the quality of grafted watermelon seedlings

    Scientia Horticulturae, Vol. 261

  3. Quick and cost-effective estimation of vitamin c in multifruit juices using voltammetric methods

    Sensors (Switzerland), Vol. 20, Núm. 3

  4. Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 8, pp. 706-714

2019

  1. Effect of irrigation with ozonated water on the quality of capsicum seedlings grown in the nursery

    Agricultural Water Management, Vol. 221, pp. 547-555

  2. Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C

    LWT, Vol. 113

  3. Nutritional and quality changes of minimally processed faba (Vicia faba L.) beans during storage: Effects of domestic microwaving

    Postharvest Biology and Technology, Vol. 151, pp. 10-18

  4. Preharvest UV-C treatment improves the quality of spinach primary production and postharvest storage

    Postharvest Biology and Technology, Vol. 155, pp. 130-139

2018

  1. Cambios en la calidad de semillas de haba mínimamente procesadas y microondadas

    Proceedings of the 6th Workshop on Agri-food Research. WIA.17

  2. Efecto de diferentes tratamientos térmicos en la capacidadantioxidante de un puré de guisantes

    Proceedings of the 6th Workshop on Agri-food Research. WIA.17

  3. Funcionalidad de un zumo de sandía enriquecido en L-citrulina en deportistas de media maratón

    Proceedings of the 6th Workshop on Agri-food Research. WIA.17

  4. Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

    Food and Bioprocess Technology, Vol. 11, Núm. 3, pp. 561-571

  5. Physical treatment to preserve the bioactive compounds on ‘Deglet Noor’ palm

    Acta Horticulturae

2017

  1. Biochemical, physiological, and performance response of a functional watermelon juice enriched in L-citrulline during a half-marathon race

    Food and Nutrition Research, Vol. 61, Núm. 1

  2. Consumption of Watermelon Juice Enriched in l -Citrulline and Pomegranate Ellagitannins Enhanced Metabolism during Physical Exercise

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 22, pp. 4395-4404

  3. Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline

    Acta Horticulturae, Vol. 1151, pp. 267-272

  4. Funcionalidad de un zumo de sandía enriquecido en L-citrulina: desarrollo tecnológico y valoración de sus efectos in vivo

    Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16

  5. Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 13, pp. 4370-4378