Publicaciones en VIVO

Mapa de la ciencia

Red de Coinvestigador

NOGUERA ARTIAGA, LUIS

Person (Active)

Positions

Contratado/a Laboral, Tecnología Agroalimentaria 2020 -
INVESTIGADOR JUNIOR, Tecnología Agroalimentaria 2022 -
TITULADOS SUPERIORES I, Tecnología Agroalimentaria 2021 -
TITULADOS SUPERIORES I, Tecnología Agroalimentaria 2022 -
PDI INVESTIGADOR, Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental 2023 -
Profesor/a Asociado/a, Tecnología Agroalimentaria 2022 -
Profesor/a Ayudante Doctor/a, Tecnología Agroalimentaria 2023 -
MIEMBRO, Calidad y Seguridad Alimentaria 2016 -
TITULADOS SUPERIORES I, Tecnología Agroalimentaria 2020
TITULADOS SUPERIORES I, Tecnología Agroalimentaria 2019 - 2020
PERSONAL INVESTIGADOR EN FORMACION, Tecnología Agroalimentaria 2019
PERSONAL INVEST.PREDOCTORAL EN FORMACION, Tecnología Agroalimentaria 2015 - 2019
GRUPO 2: BECAS A TITULADOS DE GRADO MEDIO Y SUPERIOR, Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental 2014 - 2015
GRUPO 1: BECAS A ESTUDIANTES DE 1ER Y 2º CICLO, Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental 2014

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supported publications or other works

selected publications

academic article
- Fruits Quality and Sensory Analysis. HORTICULTURAE. 2024
- Regulated Deficit Irrigation Perspectives for Water Efficiency in Apricot Cultivation: A Review. AGRONOMY-BASEL. 1-21. 2024
- Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2024
- Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties. SCIENTIA HORTICULTURAE. 1-10. 2024
- Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon. FOODS. 1-11. 2023
- Effect of potassium permanganate, ultraviolet radiation and titanium oxide as ethylene scavengers on preservation of postharvest quality and sensory attributes of broccoli stored with tomatoes. FOODS. 2023
- Quality of olive oil obtained by regulated deficit irrigation. HORTICULTURAE. 1-12. 2023
- Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception. CURRENT RESEARCH IN FOOD SCIENCE. 100432. 2023
- Cultivar and Rootstock Effects on Growth, Yield and Nut Quality of Pistachio under Semi-Arid Conditions of South Mediterranean. HORTICULTURAE. 1-606. 2022
- Effect of Combination of KMnO4 Oxidation and UV-C Radiation on Postharvest Quality of Refrigerated Pears cv. `Ercolini¿. HORTICULTURAE. 1-1078. 2022
- Effect of Organic and Conventional Production on the Quality of Lemon "Fino 49". AGRONOMY-BASEL. 1-12. 2022
- Effect of pulsed light on quality of shelled walnuts. FOODS. 0-1186. 2022
- Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. `Monastrell¿. AGRONOMY-BASEL. 680-694. 2022
- Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 0-114054. 2022
- Acrylamide content in French fries prepared with vegetable oils enriched with ß-cyclodextrin or ß-cyclodextrin-carvacrol complexes. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 111765-111770. 2021
- Bioactive compounds from Octopus vulgaris ink extracts exerted anti-proliferative and anti-inflammatory effects in vitro. FOOD AND CHEMICAL TOXICOLOGY. 112-119. 2021
- Chemical composition and cytotoxic potency of essential oil from Seseli petraeum M. Bieb. (Apiaceae). JOURNAL OF RESEARCH IN PHARMACY. 249-257. 2021
- Consumer profiles and drivers influencing consumer behavior towards fondillón, a european protected naturally sweet red wine. FOODS. 1-12. 2021
- Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines. JOURNAL OF FOOD SCIENCE. 587-601. 2021
- Physicochemical, Volatile, and Sensory Characterization of Promising Cherry Tomato Cultivars: Fresh Market Aptitudes of Pear and Round Fruits. AGRONOMY-BASEL. 1-16. 2021
- Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates. MOLECULES. 1-13. 2020
- Antioxidant, antihemolysis, and retinoprotective potentials of bioactive lipidic compounds from wild shrimp (Litopenaeus stylirostris) muscle. CYTA-JOURNAL OF FOOD. 153-163. 2020
- Aroma-active compounds, sensory profile, and phenolic composition of Fondillón. FOOD CHEMISTRY. 126353-126354. 2020
- Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 1429-1438. 2020
- Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement. JOURNAL OF FOOD SCIENCE. 1621-1628. 2020
- Consumer understanding of sustainability concept in agricultural products. FOOD QUALITY AND PREFERENCE. 104136. 2020
- Consumers¿ Attitude towards the Sustainability of Different Food Categories. FOODS. 1-20. 2020
- Criteria for hydroSOS quality index. Application to extra virgin olive oil and processed table olives. WATER. 1-11. 2020
- Economic estimation of cactus pear production and its feasibility in Spain. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 379-385. 2020
- Fermented beverage obtained from hydroSOStainable pistachios. JOURNAL OF FOOD SCIENCE. 3601-3610. 2020
- Growing Location Affects Physical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Fruit (Punica granatum L. var. Gabsi). INTERNATIONAL JOURNAL OF FRUIT SCIENCE. 1-16. 2020
- How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo. AGRONOMY-BASEL. 1495. 2020
- Optimization of harvest date according to the volatile composition of Mediterranean aromatic herbs at different vegetative stages. SCIENTIA HORTICULTURAE. 109336-109344. 2020
- Volatile composition of prickly pear fruit pulp from six Spanish cultivars. JOURNAL OF FOOD SCIENCE. 358-363. 2020
- Volatile, Sensory and Functional Properties of HydroSOS Pistachios. FOODS. 158. 2020
- Antioxidant, antimutagenic and cytoprotective properties of hydrosos pistachio nuts. MOLECULES. 4362. 2019
- Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates. JOURNAL OF FOOD AND NUTRITION RESEARCH. 283-293. 2019
- Chemical composition, antioxidant activity and mineral content of Arbutus unedo (leaves and fruits). JOURNAL OF MICROBIOLOGY, BIOTECHNOLOGY AND FOOD SCIENCES. 1335-1339. 2019
- Chemical composition, mineral content and antioxidant capacity of phenolic extracts and essential oils of Lavandula stoechas L.. SCIENTIFIC STUDY & RESEARCH - CHEMISTRY & CHEMICAL ENGINEERING, BIOTECHNOLOGY, FOOD INDUSTRY. 423-437. 2019
- Development and characterization of liquors prepared with an underutilized citrus by-product, the peel. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 41-50. 2019
- Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 1197-1206. 2019
- Functional and sensory properties of pistachio nuts as a¿ected by cultivar . JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 6696-6705. 2019
- Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts. SCIENTIA HORTICULTURAE. 108994. 2019
- Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 139-146. 2019
- Volatile composition, sensory profile, and consumers¿ acceptance of Fondillón. JOURNAL OF FOOD QUALITY. 1-10. 2019
- Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi). SOUTH AFRICAN JOURNAL OF BOTANY. 170-178. 2018
- Effects of two rootstocks (Pistacia Vera L. and Pistacia Atlantica Desf.) on the yield, morphology, chemical composition, and functional properties of two pistachio varieties ("Mateur" And "Achoury"). JOURNAL OF MICROBIOLOGY, BIOTECHNOLOGY AND FOOD SCIENCES. 853-856. 2018
- Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment. FOOD CHEMISTRY. 240-245. 2018
- Antimicrobial activity of pomegranate peel extracts as affected by cultivar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 802-810. 2017
- Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley. FOOD CHEMISTRY. 179-186. 2017
- Irrigation dose and plant density affect the essential oil content andsensory quality of parsley (Petroselinum sativum). SCIENTIA HORTICULTURAE. 1-6. 2016
- Opinion of Spanish Consumers on Hydrosustainable Pistachios. JOURNAL OF FOOD SCIENCE. 2559-2565. 2016
- Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2682-2691. 2016
- Effects of Microwave Roasting on Physicochemical Properties of. FOOD SCIENCE AND BIOTECHNOLOGY. 1995-2001. 2015
- Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2866-2873. 2015
- Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 899-905. 2015
- Volatile composition, texture and sensory description of gaz (traditional persian confection). JOURNAL OF TEXTURE STUDIES. 440-454. 2015
book
- Neuroeducacion Alimentaria. LIMENCOP. 2024
- Brindando oportunidades de aprendizaje: Prevención de riesgo cardiovascular (RCV) en adolescentes. LIMENCOP. 2023
chapter
- An overview on sensory evaluation, volatile compounds, and legal regulations of Cannabis sativa. Current Applications, Approaches and Potential Perspectives for Hemp. 447-485. 2022
- Flavors and AromasLucía Sánchez-Rodríguez, Nusaibah Syd Ali, Marina Cano-Lamadrid, Luis Noguera-Artiaga, Leontina Lipan, Ángel A. Carbonell-Barrachina and Esther Sendra. Postharvest Physiology and Biochemistry of Fruits and Vegetables . 385-404. 2019
- Texture . Postharvest Physiology and Biochemistry of Fruits and Vegetables . 293-314. 2019
- The sense of touch . Sensory and Aroma Marketing. 127-145. 2017
- Modernisation of traditional food processes and products. Consumer trends and new product opportunities in the food sector. 113-133. 2017
- Goji Berry Juice. Handbook of Functional Beverages and Human Health. 239-249. 2016
congress communication
thesis
- DESARROLLO DE ESTRATEGIAS DE RIEGO DEFICITARIO CONTROLADO Y SELECCIÓN DEL PORTAINJERTO PARA MEJORAR LA CALIDAD Y FUNCIONALIDAD DE LOS PISTACHOS (Pistacia vera). 2020

presentations

invited conference
- Análisis sensorial. Cata de quesos, Conferencia 2024
- Evaluación sensorial de cervezas y bebidas, Conferencia 2021