Ana Serrano‐Martínez

Author

Also Known As

A Serrano-Martínez, A. Serrano-Martínez, Ana Serrano-Martinez, Ana Serrano-Martínez, Ana Serrano‐Martínez, Serrano-Martínez, Ana

Publications

737

Citations

H-Index

Concepts

All Affiliations

Universidad Católica de Murcia Instituto Murciano de Investigación Biosanitaria

About

Ana Serrano‐Martínez is an author at Universidad Católica de Murcia specializing in engineering, chemical engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	516
2	Medicine	4	4	134
3	Health Sciences	3	3	137
4	Natural Sciences	1	1	23
5	Public Health	1	1	99

Ana Serrano‐Martínez

Publications

646

Citations

H-Index

Page 1

	Year	Citations
Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage Antonio J. Pérez-López, Francisco M. del Amor, Ana Serrano‐Martínez, Journal of the Science of Food and Agriculture NutritionEngineeringAgricultural EconomicsRipeningCrop Quality	2007	99
Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless) María Isabel Fortea, Santiago López‐Miranda, Ana Serrano‐Martínez, Food Chemistry Food ChemistryChemical EngineeringTable GrapeEngineeringBiochemistry	2008	82
Pulsed light for a cleaner dyeing industry: Azo dye degradation by an advanced oxidation process driven by pulsed light Sofía Martínez-López, Carmen Lucas-Abellán, Ana Serrano‐Martínez, Journal of Cleaner Production Advanced Oxidation ProcessChemical EngineeringEngineeringEnvironmental EngineeringCleaner Dyeing Industry	2019	67
Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase Ana Serrano‐Martínez, María Isabel Fortea, Francisco M. del Amor, Food Chemistry Red PepperChemical EngineeringEngineeringFood PreservationThermal Inactivation Study	2007	57
Use of cyclodextrins to recover catechin and epicatechin from red grape pomace Santiago López‐Miranda, Ana Serrano‐Martínez, Pilar Hernández-Sánchez, Food Chemistry Food ChemistryBiochemistryCyclodextrin ProductionPharmacologyBiotechnology	2016	55
Differential effect of organic cultivation on the levels of phenolics, peroxidase and capsidiol in sweet peppers Francisco M. del Amor, Ana Serrano‐Martínez, María Isabel Fortea, Journal of the Science of Food and Agriculture EngineeringBotanyAgricultural EconomicsSweet PeppersOrganic Cultivation	2007	51
Removing of Direct Red 83:1 using α- and HP-α-CDs polymerized with epichlorohydrin: Kinetic and equilibrium studies José Antonio Pellicer, María Isabel Rodríguez‐López, María Isabel Fortea, Dyes and Pigments Chemical EngineeringDirect Red 83:1EngineeringPolymer SciencePolymer Processing	2017	50
Degradation and toxicity evaluation of azo dye Direct red 83:1 by an advanced oxidation process driven by pulsed light Ana Serrano‐Martínez, María Teresa Mercader‐Ros, Isabel Martínez‐Alcalá, Journal of Water Process Engineering Advanced Oxidation ProcessChemical EngineeringEngineeringPhotochemistryGreen Chemistry	2020	48
The effect of plant-associative bacteria (Azospirillum and Pantoea) on the fruit quality of sweet pepper under limited nitrogen supply Francisco M. del Amor, Ana Serrano‐Martínez, María Isabel Fortea, Scientia Horticulturae Plant-microbe InteractionAgricultural EconomicsFruit QualityFood MicrobiologyMicrobial Ecology	2008	38
Optimization of a method for preparing solid complexes of essential clove oil with β‐cyclodextrins Pilar Hernández-Sánchez, Santiago López‐Miranda, Lucía Guardiola, Journal of the Science of Food and Agriculture	2016	37

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