Publications (102) Publications in which a researcher has participated

filter_list Food Science

2025

  1. From Vine to Wine: Coloured Phenolics as Fingerprints

    Applied Sciences (Switzerland), Vol. 15, Núm. 4

2024

  1. Eco-friendly approach developed for the microextraction of xenobiotic contaminants from tropical beverages using a camphor-based natural hydrophobic deep eutectic solvent

    Talanta, Vol. 266

  2. Efecto del almacenamiento refrigerado sobre la calidad postcosecha ynutricional de 3 variedades de higo pico (blanco, colorado y fresa)

    Desafíos de maduración y postcosecha de frutos y hortalizas: Actas del XIV Congreso Nacional y XII Ibérico de maduración y postcosecha (Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)), pp. 148-154

  3. Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

    Sustainability (Switzerland), Vol. 16, Núm. 15

  4. Pitahaya: cultivo, composición nutricional y compuestos saludables de tres variedades producidas en Canarias

    Desafíos de maduración y postcosecha de frutos y hortalizas: Actas del XIV Congreso Nacional y XII Ibérico de maduración y postcosecha (Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)), pp. 29-37

  5. Storage Conditions of Refrigerated Prickly Pears in Small Processing Industries

    Agriculture (Switzerland), Vol. 14, Núm. 4

  6. The Quality Evaluation of Avocado Fruits (Persea americana Mill.) of Hass Produced in Different Localities on the Island of Tenerife, Spain

    Foods, Vol. 13, Núm. 7

  7. Volcanic Terroirs: Exploring Minerals in Canary Red Wine

    Beverages, Vol. 10, Núm. 4

2023

  1. Physico-chemical and Nutritional Characterization of Phaseolus vulgaris L. Germplasm

    Legume Research, Vol. 46, Núm. 3, pp. 273-280

  2. Study of environmental factors on the fat profile of Hass avocados

    Journal of Food Composition and Analysis, Vol. 123

2022

  1. Effects of Peeling, Film Packaging, and Cold Storage on the Quality of Minimally Processed Prickly Pears (Opuntia ficus-indica L. Mill.)

    Agriculture (Switzerland), Vol. 12, Núm. 2

2021

  1. Quantification of phenolics and usability as authenticity markers: The case study of red wines from the Canary Islands

    Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 55-80

2020

  1. Comparison of pesticide residue levels in red wines from Canary Islands, Iberian Peninsula, and Cape Verde

    Foods, Vol. 9, Núm. 11

  2. Quality evaluation of minimally fresh-cut processed pineapples

    LWT, Vol. 129

  3. The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

    Journal of Food Science, Vol. 85, Núm. 6, pp. 1725-1734

2018

  1. Physicochemical characteristics and proximate composition of wheat cultivars from the canary islands

    Acta Alimentaria, Vol. 47, Núm. 1, pp. 122-129

  2. Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues

    European Food Research and Technology, Vol. 244, Núm. 10, pp. 1843-1852

2017

  1. Phenolic compounds in wine: Types, color effects and research

    Phenolic Compounds: Types, Effects and Research (Nova Science Publishers, Inc.), pp. 133-178

  2. Physicochemical characteristics and pollen spectrum of monofloral honeys from Tenerife, Spain

    Food Chemistry, Vol. 228, pp. 441-446

  3. Retrospective evaluation of milk production and culling risk following either surgical, toggle-pin suture or conservative treatment of left displaced abomasum in Chilean dairy cows

    New Zealand Veterinary Journal, Vol. 65, Núm. 6, pp. 292-296