Dr. Encarna Aguayo
Dr. Encarna Aguayo
Catedrática de Universidad.Universidad Politécnica de Cartagena
Verified email at upct.es - Homepage
Title
Cited by
Cited by
Year
Quality changes and nutrient retention in fresh-cut versus whole fruits during storage
MI Gil, E Aguayo, AA Kader
Journal of Agricultural and Food chemistry 54 (12), 4284-4296, 2006
4462006
Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities
F Artés, P Gómez, E Aguayo, V Escalona, F Artés-Hernández
Postharvest Biology and Technology 51 (3), 287-296, 2009
4222009
Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities
F Artés, P Gómez, E Aguayo, V Escalona, F Artés-Hernández
Postharvest Biology and Technology 51 (3), 287-296, 2009
4222009
Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes
E Aguayo, VH Escalona, F Artés
Postharvest Biology and Technology 39 (2), 169-177, 2006
2382006
Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life
A Allende, E Aguayo, F Artés
International Journal of Food Microbiology 91 (2), 109-117, 2004
2012004
Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables
F Artès, PA Gómez, F Artés-Hernández
Food Science and Technology International 13 (3), 177-188, 2007
1992007
Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’melon
E Aguayo, VH Escalona, F Artés
Postharvest Biology and Technology 47 (3), 397-406, 2008
1922008
Alternative atmosphere treatments for keeping quality of ‘Autumn seedless’ table grapes during long-term cold storage
F Artés-Hernández, E Aguayo, F Artés
Postharvest Biology and Technology 31 (1), 59-67, 2004
1872004
UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach
VH Escalona, E Aguayo, GB Martínez-Hernández, F Artés
Postharvest Biology and Technology 56 (3), 223-231, 2010
1482010
Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries
E Aguayo, R Jansasithorn, AA Kader
Postharvest Biology and Technology 40 (3), 269-278, 2006
1432006
Metabolic behavior and quality changes of whole and fresh processed melon
E Aguayo, VH Escalona, FA Rtés
Journal of Food Science 69 (4), SNQ148-SNQ155, 2004
1402004
Metabolic behavior and quality changes of whole and fresh processed melon
E Aguayo, VH Escalona, FA Rtés
Journal of Food Science 69 (4), SNQ148-SNQ155, 2004
1402004
Bioactive compounds from flesh and by‐product of fresh‐cut watermelon cultivars
MP Tarazona‐Díaz, J Viegas, M Moldao‐Martins, E Aguayo
Journal of the Science of Food and Agriculture 91 (5), 805-812, 2011
1252011
Watermelon juice: potential functional drink for sore muscle relief in athletes
MP Tarazona-Díaz, F Alacid, M Carrasco, I Martínez, E Aguayo
Journal of agricultural and food chemistry 61 (31), 7522-7528, 2013
1232013
Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’melon
AC Silveira, E Aguayo, M Chisari, F Artés
Postharvest Biology and Technology 62 (1), 77-84, 2011
1132011
Manual de processamento mínimo de frutas e hortaliças
CL Moretti
Embrapa Hortaliças, 2007
1072007
Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time
E Aguayo, V Escalona, F Artés
European Food Research and Technology 219 (5), 492-499, 2004
1062004
Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices
E Aguayo, C Requejo-Jackman, R Stanley, A Woolf
Postharvest biology and technology 57 (1), 52-60, 2010
1052010
Enriched ozone atmosphere enhances bioactive phenolics in seedless table grapes after prolonged shelf life
F Artés‐Hernández, E Aguayo, F Artés, FA Tomás‐Barberán
Journal of the Science of Food and Agriculture 87 (5), 824-831, 2007
932007
Keeping quality and safety of minimally fresh processed melon
E Aguayo, A Allende, F Artés
European Food Research and Technology 216 (6), 494-499, 2003
852003
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