Marina Cano-Lamadrid

Universidad Politécnica de Cartagena

Spain

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Articles (20)

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2025

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2021

Collaborators (13)

Esther Sendra

Profesor Titular de Universidad

Universidad Miguel Hernández de Elche

SPAIN

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Francisco Artés-Hernández

Full Professor

Universidad Politécnica de Cartagena

SPAIN

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Francisca Hernández

Miguel Hernandez University

SPAIN

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Gema Romero

Catedrática (Full professor)

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

SPAIN

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Noelia Castillejo

Universidad Politécnica de Cartagena

SPAIN

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Ana Beltran Sanahuja

Profesor Ayudante Doctor

Universidad de Alicante

SPAIN

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Pilar Legua

Miguel Hernandez University

SPAIN

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Raquel Muelas

Miguel Hernandez University

SPAIN

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PERLA A. GOMEZ

SPAIN

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ARANTZAZU VALDÉS GARCÍA

Universidad de Alicante

SPAIN

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Manuel Viuda-Martos

Assitant PRofesor

Miguel Hernandez University

SPAIN

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Lorena Martínez-Zamora

Universidad de Murcia

SPAIN

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Anna Dąbrowska

PhD,. Assist. Prof.

Wroclaw University of Environmental and Life Sciences

POLAND

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Marina Cano-Lamadrid

Research Interests

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Articles (20)

Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

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

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

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.

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

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

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

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

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

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

Effect of Rootstock on the Volatile Profile of Mandarins

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

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

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

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

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

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

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

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

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

Collaborators (13)

Esther Sendra

Francisco Artés-Hernández

Francisca Hernández

Gema Romero

Noelia Castillejo

Ana Beltran Sanahuja

Pilar Legua

Raquel Muelas

PERLA A. GOMEZ

ARANTZAZU VALDÉS GARCÍA

Manuel Viuda-Martos

Lorena Martínez-Zamora

Anna Dąbrowska

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