Publicaciones en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (13)

2018

  1. Changes in organic acid and sugars at ripening and after storage of three local plums

    Acta Horticulturae

2015

  1. Ripening and cold storage of the wild plum cultivar Prunus divaricata Ledeb - A study of physiological parameters

    Acta Horticulturae

  2. Ripening and storage of the wild apple Malus segurensis D. Rivera et al. (Malus sylvestris (L.) Mill. Aggregate)

    Acta Horticulturae

  3. Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 830-837

2012

  1. Understanding the mechanisms of chilling injury in bell pepper fruits using the proteomic approach

    Journal of Proteomics, Vol. 75, Núm. 17, pp. 5463-5478

2010

  1. 1-methylcyclopropene affects the antioxidant system of apricots (prunus armeniaca l. cv. búlida) during storage atlow temperature

    Journal of the Science of Food and Agriculture, Vol. 90, Núm. 4, pp. 549-555

  2. Enzymatic peeling of citrus fruits

    ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 145-174

  3. Enzymatic peeling of citrus fruits

    Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications (CRC Press), pp. 145-174

  4. Six edible wild fruits as potential antioxidant additives or nutritional supplements

    Plant Foods for Human Nutrition, Vol. 65, Núm. 2, pp. 121-129

2008

  1. Influence of irrigation and organic/inorganic fertilization on chemical quality of almond (Prunus amygdalus cv. Guara)

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 21, pp. 10056-10062

  2. Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus)

    LWT - Food Science and Technology, Vol. 41, Núm. 3, pp. 442-449

2007

  1. Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling

    European Food Research and Technology, Vol. 225, Núm. 5-6, pp. 783-788

2005

  1. Oil quality and sensory evaluation of almond (Prunus amygdalus) stored after electron beam processing

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 7, pp. 2567-2573