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Green solvents for the recovery of phenolic compounds from strawberry (Fragaria x ananassa Duch) and apple (Malus domestica) agro-industrial bio-wastes

Revista de la Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, 2024-01, Vol.56 (1), p.149-160

2024

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Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide

Postharvest biology and technology, 2022-08, Vol.190, p.111947, Article 111947

2022

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Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

Food research international, 2021-10, Vol.148, p.110597-110597, Article 110597

2021

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Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

Bioresources and bioprocessing, 2021-07, Vol.8 (1), p.61-61, Article 61

2021

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Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

Foods, 2020-10, Vol.9 (11), p.1537

2020

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Storage quality of fresh-cut apples treated with yerba mate (Ilex paraguariensis)

Journal of food science and technology, 2021-01, Vol.58 (1), p.186-196

2021

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Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction

Food hydrocolloids, 2013-05, Vol.31 (1), p.26-32

2013

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New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

Food science and technology international, 2018-04, Vol.24 (3), p.223-231

2018

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Adding value to strawberry agro-industrial by-products through ultraviolet A-induced biofortification of antioxidant and anti-inflammatory phenolic compounds

Frontiers in nutrition (Lausanne), 2022-12, Vol.9, p.1080147-1080147

2022

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Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey

Revista Facultad Nacional de Agronomía, Medellín, 2022-12, Vol.75 (3), p.10089-10100

2022

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Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries

Food and bioprocess technology, 2018, Vol.11 (1), p.96-109

2018

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Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing

International journal of fruit science, 2017-01, Vol.17 (1), p.102-116

2017

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Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention

Food science and technology international, 2016-09, Vol.22 (6), p.485-495

2016

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Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

Food science and technology international, 2017-06, Vol.23 (4), p.371-381

2017

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Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products

Foods, 2023-08, Vol.12 (16), p.2989

2023

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Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques

International journal of fruit science, 2019-07, Vol.19 (3), p.258-275

2019

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Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system

International journal of dairy technology, 2017-05, Vol.70 (2), p.197-203

2017

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Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase

Food science & technology, 2020-11, Vol.133, p.110097, Article 110097

2020

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Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel

Food bioscience, 2022-10, Vol.49, p.101958, Article 101958

2022

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Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing

International journal of food science & technology, 2013-05, Vol.48 (5), p.954-961

2013

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Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables

Postharvest biology and technology, 2005-12, Vol.38 (3), p.202-212

2005

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Reduction of chlorine concentration and microbial load during washing-disinfection of shredded lettuce

International journal of food science & technology, 2004-03, Vol.39 (3), p.341-347

2004

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Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)

International journal of fruit science, 2013-07, Vol.13 (3), p.285-298

2013

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Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars

Journal of food processing and preservation, 2019-11, Vol.43 (11), p.n/a

2019

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Quality attributes of Pitanga (Eugenia uniflora L.) during postharvest storage as affected by ripening stage and storage temperature

Journal of berry research, 2023-01, Vol.13 (3), p.245-259

2023

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Green solvents for the recovery of phenolic compounds from strawberry (Fragaria x ananassa Duch) and apple (Malus domestica) agro-industrial bio-wastes

Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide

Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

Storage quality of fresh-cut apples treated with yerba mate (Ilex paraguariensis)

Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

Adding value to strawberry agro-industrial by-products through ultraviolet A-induced biofortification of antioxidant and anti-inflammatory phenolic compounds

Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey

Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries

Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing

Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention

Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products

Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques

Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system

Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase

Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel

Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing

Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables

Reduction of chlorine concentration and microbial load during washing-disinfection of shredded lettuce

Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)

Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars

Quality attributes of Pitanga (Eugenia uniflora L.) during postharvest storage as affected by ripening stage and storage temperature

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