Conesa Bueno Andrés

Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C

Violeta López-Rubira, Conesa Bueno Andrés, Ana Allende et al. · Postharvest Biology and Technology · 2005 · 234 citations

Shelf Life, Food Packaging, Environmental Engineering +4

High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers

Conesa Bueno Andrés, Francisco Artés‐Hernández, S. Geysen et al. · Postharvest Biology and Technology · 2006 · 60 citations

High Carbon Dioxide, Food Preservation, Food Processing +6

Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide

Conesa Bueno Andrés, Bert Verlinden, Francisco Artés‐Hernández et al. · Postharvest Biology and Technology · 2007 · 53 citations

High Carbon Dioxide, Fresh-cut Bell Peppers, Respiration Rates +2

Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa et al. · LWT · 2022 · 45 citations · Full text

Food Analysis, Bacteria Genera, Broccoli Stalk Slices +17

Evaluation of ORAC, IR and NMR metabolomics for predicting ripening stage and variety in melon (Cucumis melo L.)

Ana Cristina Abreu, Luis Manuel Aguilera-Sáez, Araceli Peña-Fernández et al. · Food Chemistry · 2021 · 30 citations · Full text

Spanish Melon Landraces, Botany, Flavoromics +17