His Food science study frequently draws connections between adjacent fields such as Shelf life. Biochemistry and Pasteurization are commonly linked in his work. His Pasteurization study frequently draws connections between related disciplines such as Biochemistry. His Botany study frequently draws connections to other fields, such as Legume. His Legume study frequently intersects with other fields, such as Botany. His studies link Antioxidant with Antioxidant capacity. His study connects Antioxidant capacity and Antioxidant. In his research, Francisco Artés performs multidisciplinary study on Food quality and Food science. His study on Organic chemistry is mostly dedicated to connecting different topics, such as Spirulina (dietary supplement).
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Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities
Francisco Artés;Perla Gómez;Encarna Aguayo;Víctor Escalona.
Postharvest Biology and Technology (2009)
Organic acids and sugars composition of harvested pomegranate fruits
Pablo Melgarejo;Domingo Manuel Salazar;F. Artés.
European Food Research and Technology (2000)
Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.
Ana Allende;James L. McEvoy;Yaguang Luo;Francisco Artes.
Food Microbiology (2006)
Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C
Violeta López-Rubira;Andrés Conesa;Ana Allende;Francisco Artés.
Postharvest Biology and Technology (2005)
UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce
A. Allende;F. Artés.
Food Research International (2003)
Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes
E. Aguayo;V.H. Escalona;F. Artés.
Postharvest Biology and Technology (2006)
Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature
C. García‐Viguera;P. Zafrilla;F. Romero;P. Abellán.
Journal of Food Science (1999)
Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions
Ana Allende;Yaguang Luo;James L McEvoy;Francisco Artés.
Postharvest Biology and Technology (2004)
Low UV-C illumination for keeping overall quality of fresh-cut watermelon
Francisco Artés-Hernández;Pedro A. Robles;Perla A. Gómez;Alejandro Tomás-Callejas.
Postharvest Biology and Technology (2010)
Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables
F. Artés;P.A. Gómez;F. Artés-Hernández.
Food Science and Technology International (2007)
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