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Marina Cano-Lamadrid

Universidad Politécnica de Cartagena

Spain

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Research Interests

Food Science

100%

Crop Science

30%

Food Quality

40%

Postharvest Technology

30%

Phytochemical

30%

Postharvest Physiology

30%

Food Preservation

30%

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Articles20

Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

Article Link

Year:

2025

Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product

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Year:

2025

Sustainable Protein Sources: Functional Analysis of Tenebrio molitor Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods

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Year:

2025

Bioactive compounds (LC-PDA-Qtof-ESI-MS and UPLC-PDA-FL) and in vitro inhibit α-amylase and α-glucosidase in leaves and fruit from different varieties of Ficus carica L.

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Year:

2025

Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness

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Year:

2024

Wounding Citrus Peel By-Products as Abiotic Stress to Induce the Synthesis of Phenolic Compounds?

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Year:

2024

Eco-Friendly Postharvest Technologies to Preserve or Enhance the Quality and Safety of Fruit and Vegetable Products

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Year:

2024

Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig purée

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Year:

2024

Pulsed ultrasound-assisted extraction of lycopene and β-carotene from industrial grated tomato by-products

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Year:

2024

Nutritional and functional compounds and antioxidant activity of edible and non-edible fruit part of brebas and figs (Ficus carica L.) among different varieties

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Year:

2023

Effect of Rootstock on the Volatile Profile of Mandarins

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Year:

2023

Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

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Year:

2023

Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

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Year:

2023

How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?

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Year:

2022

State of the Art and Elucidation of Postharvest LED Lighting on the Metabolism of Brassica Sprouts

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Year:

2022

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

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Year:

2022

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

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Year:

2022

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

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Year:

2022

Evaluation of cinnammon (Cinnamomum cassia and Cinnamomum verum) enriched yoghurt during refrigerated storage

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Year:

2022

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Article Link

Year:

2021

Collaborators13

Esther Sendra

Profesor Titular de Universidad

Universidad Miguel Hernández de Elche

SPAIN

Francisco Artés-Hernández

Full Professor

Universidad Politécnica de Cartagena

SPAIN

Francisca Hernández

Miguel Hernandez University

SPAIN

Gema Romero

Catedrática (Full professor)

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

SPAIN

Noelia Castillejo

Universidad Politécnica de Cartagena

SPAIN

Ana Beltran Sanahuja

Profesor Ayudante Doctor

Universidad de Alicante

SPAIN

Pilar Legua

Miguel Hernandez University

SPAIN

Raquel Muelas

Miguel Hernandez University

SPAIN

PERLA A. GOMEZ

SPAIN

ARANTZAZU VALDÉS GARCÍA

Universidad de Alicante

SPAIN

Manuel Viuda-Martos

Assitant PRofesor

Miguel Hernandez University

SPAIN

Lorena Martínez-Zamora

Universidad de Murcia

SPAIN

Anna Dąbrowska

PhD,. Assist. Prof.

Wroclaw University of Environmental and Life Sciences

POLAND

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