Francisco Artés

Polytechnic University of Cartagena
Spain

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name Citations Publications World Ranking National Ranking

Biology and Biochemistry D-index 62 Citations 10,745 215 World Ranking 7191 National Ranking 115

Overview

What are the main themes of his work throughout his whole career to date

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).

Francisco Artés most often published in these fields:

Food science (100.00%)
Biochemistry (100.00%)
Botany (66.67%)

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

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)

452 Citations

Organic acids and sugars composition of harvested pomegranate fruits

Pablo Melgarejo;Domingo Manuel Salazar;F. Artés.
European Food Research and Technology (2000)

375 Citations

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)

285 Citations

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)

275 Citations

UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

A. Allende;F. Artés.
Food Research International (2003)

274 Citations

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)

241 Citations

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)

239 Citations

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)

228 Citations

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)

215 Citations

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)

212 Citations

If you think any of the details on this page are incorrect, let us know.

Frequent Co-Authors

External Links

Personal Website for Francisco Artés