List of works - Francisco Artés-Hernández

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

scientific article

Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon

Alternative atmosphere treatments for keeping quality of ‘Autumn seedless’ table grapes during long-term cold storage

article by Francisco Artés-Hernández et al published January 2004 in Postharvest Biology and Technology

CONTROLLED ATMOSPHERE EFFECTS ON SUGAR CONTENT AND RESPIRATORY ACTIVITY OF GREEN CELERY

article by P. Gómez et al published April 2010 in Acta Horticulturae

Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella

scholarly article by Gabriela López-Velasco et al published July 2012 in Food Control

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

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

scientific article published on 24 June 2016

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 UV-C radiation on quality of minimally processed spinach leaves

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

article

Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium

scientific article published on 13 November 2017

Effects of α -, β - and maltosyl-β -cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice

Evaluation of current operating standards for chlorine dioxide in disinfection of dump tank and flume for fresh tomatoes.

scientific article published in February 2012

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

How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?

scientific article published in 2023

IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE

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

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

article published in 2012

Long-term impact of deficit irrigation on the physical quality of berries in 'Crimson Seedless' table grapes.

scientific article published on 26 November 2014

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

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 preserves quality of SO2-free ‘Superior seedless’ table grapes

article by Francisco Artés-Hernández et al published February 2006 in Postharvest Biology and Technology

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 Led Lighting: Effect of Red, Blue, and Far Red on Quality Of Minimally Processed Broccoli Sprouts

scientific article published on 19 September 2020

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 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 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

Real-Time Monitoring System for Shelf Life Estimation of Fruit and Vegetables

scientific article published on 27 March 2020

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

scientific article published on 24 December 2015

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

scientific article published on 7 October 2016

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

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

scientific article published on 2 September 2016

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

VITAMIN C, ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS OF FRESH-CUT POMEGRANATES CULTIVATED UNDER DEFICIT IRRIGATION STRATEGY

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-Hernández

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

Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon

Alternative atmosphere treatments for keeping quality of ‘Autumn seedless’ table grapes during long-term cold storage

CONTROLLED ATMOSPHERE EFFECTS ON SUGAR CONTENT AND RESPIRATORY ACTIVITY OF GREEN CELERY

Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella

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

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

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 UV-C radiation on quality of minimally processed spinach leaves

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

Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium

Effects of α -, β - and maltosyl-β -cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice

Evaluation of current operating standards for chlorine dioxide in disinfection of dump tank and flume for fresh tomatoes.

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

How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?

IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE

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.

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

Long-term impact of deficit irrigation on the physical quality of berries in 'Crimson Seedless' table grapes.

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

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 preserves quality of SO2-free ‘Superior seedless’ table grapes

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 Led Lighting: Effect of Red, Blue, and Far Red on Quality Of Minimally Processed Broccoli Sprouts

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

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.

Real-Time Monitoring System for Shelf Life Estimation of Fruit and Vegetables

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

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

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

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

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

VITAMIN C, ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS OF FRESH-CUT POMEGRANATES CULTIVATED UNDER DEFICIT IRRIGATION STRATEGY

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