Publications (239) Publications in which a researcher has participated View referenced research data.

filter_list Food Science

2025

  1. Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment

    Foods, Vol. 14, Núm. 3

  2. Integrated biotechnological process based on submerged fermentation and sonotrode extraction as a valuable strategy to obtain phenolic enriched extracts from moringa leaves

    Food Research International, Vol. 201

  3. Luminescent lanthanide-doped calcium phosphate from oyster shell waste: an example of bright recycling

    CrystEngComm, Vol. 27, Núm. 8, pp. 1078-1089

  4. Spanish chickpea gene-bank seeds (Cicer arietinum L.) offer an enhanced nutritional quality and polyphenol profile compared with commercial cultivars

    Journal of the Science of Food and Agriculture

2024

  1. Application of Liquid Chromatography-Ion Mobility Spectrometry-Mass Spectrometry-Based Metabolomics to Investigate the Basal Chemical Profile of Olive Cultivars Differing in Verticillium dahliae Resistance

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 49, pp. 27561-27574

  2. Biomolecule-functionalized exfoliated-graphene and graphene oxide as heteronucleants of nanocrystalline apatites to make hybrid nanocomposites with tailored mechanical, luminescent, and biological properties

    Ceramics International, Vol. 50, Núm. 23, pp. 51192-51206

  3. Cricket Protein as an Innovative Emulsifier for Avocado Oil: Formulation and Characterization of Sustainable Emulsions

    Applied Sciences (Switzerland), Vol. 14, Núm. 4

  4. Deciphering the behind blackspot exocarp disorder in avocado cv. Hass through a hormonal, transcriptional and metabolic integration approach

    Postharvest Biology and Technology, Vol. 218

  5. Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 6, pp. 3705-3718

  6. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity

    Foods, Vol. 13, Núm. 8

  7. Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

    LWT, Vol. 206

  8. Microbiological Safety and Functional Properties of a Fermented Nut-Based Product

    Foods, Vol. 13, Núm. 19

  9. Portable fiber-optic sensor for simple, fast, cost-effective, and environmentally friendly quantification of total acidity in real-world applications

    Sensors and Actuators B: Chemical, Vol. 417

  10. Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil

    LWT, Vol. 208

  11. Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties

    Food Chemistry, Vol. 459

2023

  1. A multiomics integrative analysis of color de-synchronization with softening of ‘Hass’ avocado fruit: A first insight into a complex physiological disorder

    Food Chemistry, Vol. 408

  2. Assessing the RP-LC-MS-Based Metabolic Profile of Hass Avocados Marketed in Europe from Different Geographical Origins (Peru, Chile, and Spain) over the Whole Season

    Plants, Vol. 12, Núm. 16

  3. Characterization of the Metabolic Profile of Olive Tissues (Roots, Stems and Leaves): Relationship with Cultivars’ Resistance/Susceptibility to the Soil Fungus Verticillium dahliae

    Antioxidants, Vol. 12, Núm. 12

  4. Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography-Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 14, pp. 5674-5685

  5. Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts

    Fermentation, Vol. 9, Núm. 5