MARÍA DE LA MONTAÑA
CÁMARA HURTADO
Catedrática de universidad
Universidad Politécnica de Valencia
Valencia, EspañaPublicaciones en colaboración con investigadores/as de Universidad Politécnica de Valencia (11)
2022
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Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
Molecules, Vol. 27, Núm. 15
2020
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Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre el riesgo asociado al consumo de complementos alimenticios que contienen curcumina como ingrediente
Revista del Comité Científico de la AESAN, Núm. 32, pp. 85-112
2019
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Novel ingredients based on grapefruit freeze-dried formulations: Nutritional and bioactive value
Foods, Vol. 8, Núm. 10
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Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges
Food Chemistry, Vol. 270, pp. 395-402
2016
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Diversity in composition of scarlet (S. aethiopicum) and gboma (S. macrocarpon) eggplants and of interspecific hybrids between S. aethiopicum and common eggplant (S. melongena)
Journal of Food Composition and Analysis, Vol. 45, pp. 130-140
2014
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Eggplant fruit composition as affected by the cultivation environment and genetic constitution
Journal of the Science of Food and Agriculture, Vol. 94, Núm. 13, pp. 2774-2784
2013
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Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality
International Journal of Food Science and Technology, Vol. 48, Núm. 12, pp. 2490-2499
2005
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Morphological and physico-chemical characteristics of fruits of pepino (Solanum muricatum), wild relatives (S. caripense and S. tabanoense) and interspecific hybrids. Implications in pepino breeding
European Journal of Horticultural Science, Vol. 70, Núm. 5, pp. 224-230
2004
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Internal quality characterization of fresh tomato fruits
HortScience, Vol. 39, Núm. 2, pp. 339-345
2000
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Colour and composition of improved pepino cultivars at three ripening stages
Gartenbauwissenschaft, Vol. 65, Núm. 2, pp. 83-87
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Variation in carbohydrate content during ripening in two clones of pepino
Journal of the Science of Food and Agriculture, Vol. 80, Núm. 13, pp. 1985-1991