List of works - Ginés Benito Martínez-Hernández

A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content

A New Advanced Packaging System for Extending The Shelf Life of Refrigerated Farmed Fish Fillets

scientific article published on 17 May 2020

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

scientific article published on 06 May 2020

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

scientific article published on 03 December 2020

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products-A Case Study on Flat Peaches

scientific article published on 19 December 2020

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

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

article

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

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

article

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

Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life

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 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 Irrigation with Desalinated Seawater and Hydroponic System on Tomato Quality

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

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

Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

scholarly article published in Food and Bioprocess Technology

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

article published in 2013

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

scientific article published in January 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

Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh-cut fennel

scientific article published in October 2017

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

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

Plants as biofactories: physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress

scientific article published on 18 May 2011

Postharvest treatments to control physiological and pathological disorders in lemon fruit

Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects

scientific article published on 25 June 2015

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 Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

article published in 2017

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

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

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

scientific article published on 24 December 2015

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

List of works by Ginés Benito Martínez-Hernández

A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content

A New Advanced Packaging System for Extending The Shelf Life of Refrigerated Farmed Fish Fillets

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products-A Case Study on Flat Peaches

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

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

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

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

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

Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life

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 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 Irrigation with Desalinated Seawater and Hydroponic System on Tomato Quality

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

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

Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

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

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

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

Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh-cut fennel

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

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

Plants as biofactories: physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress

Postharvest treatments to control physiological and pathological disorders in lemon fruit

Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects

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

Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

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

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.

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

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