selected publications
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academic article
- Fruits Quality and Sensory Analysis. HORTICULTURAE. 2024
- Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane. FOOD BIOSCIENCE. 102259-102268. 2023
- Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon. FOODS. 1-11. 2023
- Effect of rootstock on the volatile profile of mandarins. FOODS. 1-10. 2023
- Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus¿Maqui Beverages. FOODS. 101-118. 2023
- The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies. MOLECULES. 2081-2107. 2023
- Effect of Organic and Conventional Production on the Quality of Lemon "Fino 49". AGRONOMY-BASEL. 1-12. 2022
- Effect of regulated deficit irrigation on the quality of "Arbequina" extra virgin olive oil produced on a super-high intensive orchard. AGRONOMY-BASEL. 1-14. 2022
- 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 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
- Designing of an Enterprise Resource Planning for the Optimal Management of Agricultural Plots Regarding Quality and Environmental Requirements. AGRONOMY-BASEL. 1352-1375. 2020
- Determination of the volatile compound profile in lemon peel oils as affected by rootstock. FOODS. 1-9. 2020
- Fermented beverage obtained from hydroSOStainable pistachios. JOURNAL OF FOOD SCIENCE. 3601-3610. 2020
- How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo. AGRONOMY-BASEL. 1495. 2020
- Volatile, Sensory and Functional Properties of HydroSOS Pistachios. FOODS. 158. 2020
- Development and characterization of liquors prepared with an underutilized citrus by-product, the peel. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 41-50. 2019
- Evaluation of growers' efforts to improve the sustainability of olive orchards: Development of the hydroSOStainable index. SCIENTIA HORTICULTURAE. 1-9. 2019
- Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts. SCIENTIA HORTICULTURAE. 108994. 2019
- Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry. FOODS. 1-13. 2018
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congress communication
- Alchohol Removing Influences Sulforaphane Concentration on Broccoli Sprouts Supplemented Beers 2023
- Desarrollo de cervezas funcionales con brócoli 2022
- Cómo entienden los consumidores el concepto de sostenibilidad. 142-151. 2020
- Diplotaxis erucoides como nuevo ingrediente culinario. 360-370. 2020
- Perfil Sensorial y Aceptabilidad de Almendras Hydrosostenibles 2019
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thesis