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Watermelon juice: potential functional drink for sore muscle relief in athletes.Assessment of by-products from fresh-cut products for reuse as bioactive compounds.Biochemical, physiological, and performance response of a functional watermelon juice enriched in L-citrulline during a half-marathon race.UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects.Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.Quality of tomato slices disinfected with ozonated water.Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite.Alternative sanitizers to chlorine for use on fresh-cut "Galia" (Cucumis melo var. catalupensis) melon.The suitability of three Galia melon cultivars and different types of cuts for the fresh-cut industry.Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam.Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life.Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage.Consumption of Watermelon Juice Enriched in l-Citrulline and Pomegranate Ellagitannins Enhanced Metabolism during Physical Exercise.Heat treatment as postharvest tool for improving quality in extra-early nectarines.Effect of high-pressure homogenization on different matrices of food supplements.Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine.Deficit irrigation strategies combined with controlled atmosphere preserve quality in early peaches.Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life.Extending the shelf life of kohlrabi stems by modified atmosphere packaging.Quality changes of fresh-cut kohlrabi sticks under modified atmosphere packaging.Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree.Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity.Impact of packaging atmosphere, storage and processing conditions on the generation of phytoprostanes as quality processing compounds in almond kernels.Deficit irrigation strategies enhance health-promoting compounds through the intensification of specific enzymes in early peachesQuality changes of fresh-cut pomegranate arils during shelf life as affected by deficit irrigation and postharvest vapour treatmentsSustainable sanitation techniques for keeping quality and safety of fresh-cut plant commoditiesAlternative atmosphere treatments for keeping quality of ‘Autumn seedless’ table grapes during long-term cold storageImpact of processing conditions on the phytoprostanes profile of three types of nut kernelsBioactive compounds from flesh and by-product of fresh-cut watermelon cultivarsQuality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage
P50
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P50
description
hulumtuese
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Encarna Aguayo
@ast
Encarna Aguayo
@en
Encarna Aguayo
@es
Encarna Aguayo
@sl
type
label
Encarna Aguayo
@ast
Encarna Aguayo
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Encarna Aguayo
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Encarna Aguayo
@sl
prefLabel
Encarna Aguayo
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Encarna Aguayo
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Encarna Aguayo
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Encarna Aguayo
@sl
P1053
F-9454-2016
P106
P1153
6602947995
P21
P31
P3829
P496
0000-0002-0052-4168