List of works - Francisco Artés

A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content

Acidified sodium chlorite optimisation assessment to improve quality of fresh-cut tatsoi baby leaves.

scientific article

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

article

Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon

Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments

scientific article published on 11 March 2016

Changes in pomegranate juice pigmentation during ripening

article published in 1995

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

scholarly article by Alejandro Tomás-Callejas et al published February 2012 in Food Control

Combination of electrolysed water, UV-C and superatmospheric O2 packaging for improving fresh-cut broccoli quality

article

Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

article by Alejandro Tomás-Callejas et al published April 2012 in Innovative Food Science and Emerging Technologies

Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli

scholarly article by Ginés Benito Martínez-Hernández et al published January 2015 in Food Control

Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity.

scientific article published on 24 June 2016

Conventional and emergent sanitizers decreased Ectomyelois ceratoniae infestation and maintained quality of date palm after shelf-life

article by Monia Jemni et al published January 2014 in Postharvest Biology and Technology

Deficit irrigation strategies combined with controlled atmosphere preserve quality in early peaches.

scientific article published on 3 October 2014

Deficit irrigation strategies enhance health-promoting compounds through the intensification of specific enzymes in early peaches

article

Effect of Microwave and High-Pressure Processing on Quality of an Innovative Broccoli Hummus

Effect of UV-C radiation on quality of minimally processed spinach leaves

Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

article

Effect of sustained deficit irrigation on physicochemical properties, bioactive compounds and postharvest life of pomegranate fruit (cv. ‘Mollar de Elche’)

article

Effects of UV-B and UV-C combination on phenolic compounds biosynthesis in fresh-cut carrots

Enriched ozone atmosphere enhances bioactive phenolics in seedless table grapes after prolonged shelf life

article by Francisco Artés-Hernández et al published 2007 in Journal of the Science of Food and Agriculture

Heat treatment as postharvest tool for improving quality in extra-early nectarines.

scientific article published on 8 August 2017

High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers

Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils.

scientific article published on 14 September 2012

Human metabolic fate of glucosinolates from kailan-hybrid broccoli. Differences between raw and microwaved consumption

article published in 2013

Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite.

scientific article published on 3 July 2017

Improved quality of a vitamin B12-fortified 'ready to blend' fresh-cut mix salad with chitosan.

scientific article published in January 2017

Improving quality of an innovative pea puree by high hydrostatic pressure

scientific article published on 2 June 2017

Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli.

scientific article published on 27 August 2014

Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage

scholarly article in Journal of Functional Foods, vol. 5 no. 1, January 2013

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

article published in 2012

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Innovative active modified atmosphere packaging improves overall quality of fresh-cut red chard baby leaves

article by Alejandro Tomás-Callejas et al published July 2011 in Lebensmittel-Wissenschaft & Technologie

Low UV-C illumination for keeping overall quality of fresh-cut watermelon

Metabolic activity and quality changes of whole and fresh-cut kohlrabi (Brassica oleracea L. gongylodes group) stored under controlled atmospheres

Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

scientific article published in June 2016

Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.

scientific article published on 8 September 2017

Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli

Modified Atmosphere Packaging

Modified atmosphere packaging improved quality of kohlrabi stems

Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine

scientific article published on 17 December 2015

Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

scientific article published on 11 October 2017

Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life

article

Nutritional and bioactive compounds of commercialized algae powders used as food supplements.

scientific article published in January 2017

Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition

scientific article

Postharvest treatments to control physiological and pathological disorders in lemon fruit

Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.

scientific article published on 27 June 2016

Quality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to different postharvest gaseous treatments.

scientific article published in August 2003

Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

Quality changes of fresh and then microwaved minimally processed faba seeds

Quality changes of fresh-cut pomegranate arils during shelf life as affected by deficit irrigation and postharvest vapour treatments

scientific article published on 20 November 2014

Quality changes of intact and sliced fennel stored under different atmospheres

Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage.

scientific article published on 18 April 2016

Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments.

scientific article published in April 2010

Quality of tomato slices disinfected with ozonated water

scientific article published on 17 June 2013

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

scientific article published on 24 December 2015

Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide

Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.

scientific article published on 7 October 2016

Shelf-life and quality attributes in fresh-cut Galia melon combined with fruit juices

Structural changes, chemical composition and antioxidant activity of cherry tomato fruits (cv. Micro-Tom) stored under optimal and chilling conditions

scientific article published in July 2009

Survival and distribution of Escherichia coli on diverse fresh-cut baby leafy greens under preharvest through postharvest conditions.

scientific article published on 2 September 2011

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

article

The suitability of three Galia melon cultivars and different types of cuts for the fresh-cut industry

scientific article published on 19 August 2013

UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects.

scientific article published on 2 September 2016

UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

article by Víctor H. Escalona et al published June 2010 in Postharvest Biology and Technology

UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

scientific article published on 22 September 2019

Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli byproducts and edible florets

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

scientific article published on 11 May 2020

List of works by Francisco Artés

A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content

Acidified sodium chlorite optimisation assessment to improve quality of fresh-cut tatsoi baby leaves.

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon

Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments

Changes in pomegranate juice pigmentation during ripening

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

Combination of electrolysed water, UV-C and superatmospheric O2 packaging for improving fresh-cut broccoli quality

Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli

Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity.

Conventional and emergent sanitizers decreased Ectomyelois ceratoniae infestation and maintained quality of date palm after shelf-life

Deficit irrigation strategies combined with controlled atmosphere preserve quality in early peaches.

Deficit irrigation strategies enhance health-promoting compounds through the intensification of specific enzymes in early peaches

Effect of Microwave and High-Pressure Processing on Quality of an Innovative Broccoli Hummus

Effect of UV-C radiation on quality of minimally processed spinach leaves

Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

Effect of sustained deficit irrigation on physicochemical properties, bioactive compounds and postharvest life of pomegranate fruit (cv. ‘Mollar de Elche’)

Effects of UV-B and UV-C combination on phenolic compounds biosynthesis in fresh-cut carrots

Enriched ozone atmosphere enhances bioactive phenolics in seedless table grapes after prolonged shelf life

Heat treatment as postharvest tool for improving quality in extra-early nectarines.

High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers

Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils.

Human metabolic fate of glucosinolates from kailan-hybrid broccoli. Differences between raw and microwaved consumption

Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite.

Improved quality of a vitamin B12-fortified 'ready to blend' fresh-cut mix salad with chitosan.

Improving quality of an innovative pea puree by high hydrostatic pressure

Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli.

Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Innovative active modified atmosphere packaging improves overall quality of fresh-cut red chard baby leaves

Low UV-C illumination for keeping overall quality of fresh-cut watermelon

Metabolic activity and quality changes of whole and fresh-cut kohlrabi (Brassica oleracea L. gongylodes group) stored under controlled atmospheres

Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.

Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli

Modified Atmosphere Packaging

Modified atmosphere packaging improved quality of kohlrabi stems

Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine

Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life

Nutritional and bioactive compounds of commercialized algae powders used as food supplements.

Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition

Postharvest treatments to control physiological and pathological disorders in lemon fruit

Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.

Quality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to different postharvest gaseous treatments.

Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

Quality changes of fresh and then microwaved minimally processed faba seeds

Quality changes of fresh-cut pomegranate arils during shelf life as affected by deficit irrigation and postharvest vapour treatments

Quality changes of intact and sliced fennel stored under different atmospheres

Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage.

Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments.

Quality of tomato slices disinfected with ozonated water

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide

Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.

Shelf-life and quality attributes in fresh-cut Galia melon combined with fruit juices

Structural changes, chemical composition and antioxidant activity of cherry tomato fruits (cv. Micro-Tom) stored under optimal and chilling conditions

Survival and distribution of Escherichia coli on diverse fresh-cut baby leafy greens under preharvest through postharvest conditions.

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

The suitability of three Galia melon cultivars and different types of cuts for the fresh-cut industry

UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects.

UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli byproducts and edible florets

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree