Maria Isabel
Egea Sanchez
Universidad Miguel Hernández de Elche
Elche, EspañaPublications in collaboration with researchers from Universidad Miguel Hernández de Elche (13)
2018
2015
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Ripening and cold storage of the wild plum cultivar Prunus divaricata Ledeb - A study of physiological parameters
Acta Horticulturae
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Ripening and storage of the wild apple Malus segurensis D. Rivera et al. (Malus sylvestris (L.) Mill. Aggregate)
Acta Horticulturae
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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
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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
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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
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Enzymatic peeling of citrus fruits
ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 145-174
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Enzymatic peeling of citrus fruits
Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications (CRC Press), pp. 145-174
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Six edible wild fruits as potential antioxidant additives or nutritional supplements
Plant Foods for Human Nutrition, Vol. 65, Núm. 2, pp. 121-129
2008
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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
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Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus)
LWT - Food Science and Technology, Vol. 41, Núm. 3, pp. 442-449
2007
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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
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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