HISTORIAL DE INVESTIGACIÓN

Mis principales líneas de investigación son la nanotecnología aplicada en sistemas avanzados de conservación y envasado de alimentos, desarrollo de nuevos alimentos y uso de tecnologías eco-sostenibles para obtener alimentos más sanos y seguros para el consumidor.

RID: F-4609-2016 // ORCID: 0000-0001-9668-1450 // Scopus ID: 26028374700

https://www.researchgate.net/profile/Gines_Martinez-Hernandez

https://www.scopus.com/authid/detail.uri?origin=resultslist&authorId=26028374700&zone=

1. López-Gómez, A., Ros-Chumillas, M., Navarro-Martínez, A., Barón, M., Navarro-Segura, L., Taboada-Rodríguez, A., Marín-Iniesta, F., Martínez-Hernández, G.B. 2021. Packaging of fresh sliced mushrooms with essential oils vapours: a new technology for maintaining quality and extending shelf life. Foods, 10(6), 1196. DOI 10.3390/foods10061196. JIF: 80.9. Q: 1.

2. Martínez-Hernández, G.B., Taboada-Rodríguez, A., Garre, A., Marín-Iniesta, F., López-Gómez, A. 2021. The application of essential oil vapours at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery. Foods, 10(3), 498. DOI 10.3390/foods10030498. JIF: 80.9. Q: 1.

3. López-Gómez, A., Navarro-Martínez, A., Martínez-Hernández, G.B. 2020. Active paper sheets including nanoencapsulated essential oils: A green packaging technique to control ethylene production and maintain quality in fresh horticultural products—a case study on flat peaches. Foods, 9(12), 1904. DOI 10.3390/foods9121904. JIF: 80.9. Q: 1.

4. Martínez-Hernández, G.B., Blanco, V., Blaya-Ros, P.J., Torres-Sánchez, R., Domingo, R., Artés-Hernández, F. 2020. Effects of UV–C on bioactive compounds and quality changes during shelf life of sweet cherry grown under conventional or regulated deficit irrigation. Scientia Horticulturae, 269, 109398. DOI 10.1016/j.scienta.2020.109398. JIF: 87.5. Q: 1.

5. Antolinos, V., Sánchez-Martínez, M.J., Maestre-Valero, J., López-Gómez, A., Martínez-Hernández, G.B. 2020. Effects of irrigation with desalinated seawater and hydroponic system on tomato quality. Water, 12(2), 518. DOI 10.3390/w12020518. IF: 2.524. Q: 2.

Artículos en revistas ISI-JCR

1. Álvarez-Hernández, M.H., Martínez-Hernández, G.B., Castillejo, N., Martínez, J.A., Artés-Hernández, F. 2021. Development of an antifungal active packaging containing thymol and an ethylene scavenger. Validation during storage of cherry tomatoes. Food Packaging and Shelf Life, 29, 100734. DOI 10.1016/j.fpsl.2021.100734. JIF percentile (JIF): 6.429. Quartile (Q): 1.

2. López-Gómez, A., Ros-Chumillas, M., Navarro-Martínez, A., Barón, M., Navarro-Segura, L., Taboada-Rodríguez, A., Marín-Iniesta, F., Martínez-Hernández, G.B. 2021. Packaging of fresh sliced mushrooms with essential oils vapours: a new technology for maintaining quality and extending shelf life. Foods, 10(6), 1196. DOI 10.3390/foods10061196. JIF: 80.9. Q: 1.

3. Jonušaite, K., Rimantas-Venskutoni, P., Martínez-Hernández, G.B., Taboada-Rodríguez, A., Nieto, G., López-Gómez, A., Marín-Iniesta, F. 2021. Antioxidant and antimicrobial effect of plant essential oils and Sambucus nigra extract in salmon burgers. Foods, 10(4), 776. DOI 10.3390/foods10040776. JIF: 80.9. Q: 1.

4. Martínez-Hernández, G.B., Taboada-Rodríguez, A., Garre, A., Marín-Iniesta, F., López-Gómez, A. 2021. The application of essential oil vapours at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery. Foods, 10(3), 498. DOI 10.3390/foods10030498. JIF: 80.9. Q: 1.

5. Cava-Roda, R., Taboada-Rodríguez, A., López-Gómez, A., Martínez-Hernández, G.B., Marín-Iniesta, F. 2021. Synergistic antimicrobial activities of combinations of vanillin and essential oils of cinnamon bark, cinnamon leaves and cloves. Foods, 10(6), 1406. DOI 10.3390/foods10061406. JIF: 80.9. Q: 1.

6. López-Gómez, A., Ros-Chumillas, M., Buendía-Moreno, Navarro-Segura, L., Martínez-Hernández, G.B. 2020. Active cardboard box with smart internal lining based on encapsulated essential oils for enhancing the shelf life of fresh mandarins. Foods, 9(5), 590. DOI 10.3390/foods9050590. JIF: 80.9. Q: 1.

7. Artés-Hernández, F., Robles, P.A., Gómez, P.A., Tomás-Callejas, A., Artés, F., Martínez-Hernández, G.B. 2021. Quality changes of fresh-cut watermelon during storage as affected by cut intensity and UV-C pre-treatment. Food and Bioprocess Technology, 14, 505–517. DOI 10.1007/s11947-021-02587-1. Impact factor (IF): 2.998. Q: 1.

8. Ortiz-Duarte, G., Martínez-Hernández, G.B., Casillas-Peñuelas, R., Pérez-Cabrera, L.E. 2021. Evaluation of biopolymer films containing silver–chitosan nanocomposites. Food and Bioprocess Technology volume 14, 492–504. DOI 10.1007/s11947-021-02585-3. IF: 2.998. Q: 1.

9. Castillejo, N., Martínez-Hernández, G.B., Artés-Hernández, F. 2021. Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce. Food Science and Technology International (online). DOI 10.1177/1082013220983100. IF: 1.081. Q: 3.

10. Collado, E., Venzke-Klug, T., Martínez-Hernández, G.B., Artés-Hernández, F., Martínez-Sánchez, A., Aguayo, E., Artés, F., Fernández, J.A., Gómez, P.A. 2021. UV-C Pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption. Food Science and Technology International, 26(2),140-150. DOI 10.1177/1082013219873227. IF: 1.081. Q: 3.

11. López-Gómez, A., Navarro-Martínez, A., Martínez-Hernández, G.B. 2020. Active paper sheets including nanoencapsulated essential oils: A green packaging technique to control ethylene production and maintain quality in fresh horticultural products—a case study on flat peaches. Foods, 9(12), 1904. DOI 10.3390/foods9121904. JIF: 80.9. Q: 1.

12. López-Gómez, A., Ros-Chumillas, M., Buendía-Moreno, L., Martínez-Hernández, G.B. 2020. Active cardboard packaging with encapsulated essential oils for enhancing the shelf life of fruit and vegetables. Frontiers in Nutrition, 7, 1. DOI 10.3389/fnut.2020.559978. JIF: 57.9. Q: 2.

13. Navarro-Segura, L., Ros-Chumillas, M., Martínez-Hernández, G.B., López-Gómez, A. 2020. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets. Journal of the Science of Food and Agriculture, 100(12), 4601-4611. DOI 10.1002/jsfa.10520. IF: 2.463.Q: 1.

14. Martínez-Hernández, G.B., Blanco, V., Blaya-Ros, P.J., Torres-Sánchez, R., Domingo, R., Artés-Hernández, F. 2020. Effects of UV–C on bioactive compounds and quality changes during shelf life of sweet cherry grown under conventional or regulated deficit irrigation. Scientia Horticulturae, 269, 109398. DOI 10.1016/j.scienta.2020.109398. JIF: 87.5. Q: 1.

15. Buendía-Moreno, L., Soto-Jover, S., Ros-Chumillas, M., Antolinos-López, V., Navarro-Segura, L., Sánchez-Martínez, M.J., Martínez-Hernández, G.B., López-Gómez, A. 2020. An innovative active cardboard box for bulk packaging of fresh bell pepper. Postharvest Biology and Technology, 164, 111171. DOI 10.1016/j.postharvbio.2020.111171. IF: 2.618. Q: 1.

16. Sánchez-Martínez, M.J., Soto-Jover, S., Antolinos-López, V., Martínez-Hernández, G.B., López-Gómez, A. 2020. Manufacturing of short-chain fructooligosaccharides: from laboratory to industrial scale. Food Engineering Reviews, 12, 149–172. DOI 10.1007/s12393-020-09209-0. IF: 2.300. Q: 1.

17. Antolinos, V., Sánchez-Martínez, M.J., Maestre-Valero, J., López-Gómez, A., Martínez-Hernández, G.B. 2020. Effects of irrigation with desalinated seawater and hydroponic system on tomato quality. Water, 12(2), 518. DOI 10.3390/w12020518. IF: 2.524. Q: 2.

18. Álvarez-Hernández, M.H., Martínez-Hernández, G.B., Avalos-Belmontes, F., Miranda-Molina, D., Artés-Hernández, F. 2020. Postharvest quality retention of apricots by using a novel sepiolite–loaded potassium permanganate ethylene scavenger. Postharvest Biology and Technology, 160, 111061. DOI 10.1016/j.postharvbio.2019.111061. IF: 2.618. Q: 1.

19. Buendía-Moreno, L., Soto-Jover, S., Ros-Chumillas, M., Antolinos-López, V., Navarro-Segura, L., Sánchez-Martínez, M.J., Martínez-Hernández, G.B., López-Gómez, A. 2020. Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life. LWT – Food Science and Technology, 116, 108584. DOI 10.1016/j.lwt.2019.108584. IF: 2.545. C: 1.

20. Álvarez-Hernández, M.H., Martínez-Hernández, G.B., Avalos-Belmontes, F., Castillo-Campohermoso, M.A., Contreras-Esquivel, J.C., Artés-Hernández, F. 2019. Potassium permanganate-based ethylene scavengers for fresh horticultural produce as an active packaging. Food Engineering Reviews, 11, 159–183. DOI 10.1007/s12393-019-09193-0. IF: 2.300. Q: 1.

21. Buendía-Moreno, L., Sánchez-Martínez, M.J., Antolinos, V., Ros-Chumillas, M., Navarro-Segura, L., Soto-Jover, S., Martínez-Hernández, G.B., López-Gómez, A. 2019. Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or halloysite nanotubes. A case study for fresh tomato storage. Food Control, 107, 106763. DOI 10.1016/j.foodcont.2019.106763. IF: 2.806. Q: 1.

22. Buendía-Moreno, L., Ros-Chumillas, M., Navarro-Segura, L., Sánchez-Martínez, M.J., Soto-Jover, S., Antolinos, V., Martínez-Hernández, G.B., López-Gómez, A. 2019. Effects of an active cardboard box using encapsulated essential oils on the tomato shelf life. Food and Bioprocess Technology, 12, 1548–1558. DOI 10.1007/s11947-019-02311-0. IF: 2.998. Q: 1.

23. López-Gómez, A., Ros-Chumillas, M., Antolinos, V., Buendía-Moreno, L., Navarro-Segura, L., Sánchez-Martínez, M.J., Martínez-Hernández, G.B., Soto-Jover, S. 2019. Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions. Postharvest Biology and Technology, 156, 110942. DOI 10.1016/j.postharvbio.2019.110942. IF: 2.618. Q: 1.

24. Castillejo, N., Martínez-Hernández, G.B., Artés-Hernández, F. 2019. Effect of fresh–cut apples fortification with lycopene microspheres, revalorized from tomato by-products, during shelf life. Postharvest Biology and Technology, 156, 110925. DOI 10.1016/j.postharvbio.2019.05.026. IF: 2.618. Q: 1.

25. Blanco, V., Martínez-Hernández, G.B., Artés-Hernández, F., Blaya-Ros, P.J., Torres-Sánchez, R., Domingo, R. 2019. Water relations and quality changes throughout fruit development and shelf life of sweet cherry grown under regulated deficit irrigation. Agricultural Water Management, 217, 243-254. DOI 10.1016/j.agwat.2019.02.028. IF: 3.542. Q: 1.

26. Venzke Klug, T., Collado, E., Martínez–Hernández, G.B., Artés, F., Artés–Hernández, F. 2019. Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life. Journal of the Science of Food and Agriculture, 99(5), 2384-2392. DOI 10.1002/jsfa.9445. IF: 2.463.Q: 1.

27. Martínez-Hernández, G.B., Álvarez-Hernández, M.H., Artés-Hernández, F. 2019. Browning control using cyclodextrins in high pressure–treated apple juice. Food and Bioprocess Technology, 12, 694–703. DOI 10.1007/s11947-019-2242-6. IF: 2.998. Q: 1.

28. Collado, E., Klug, T.V., Martínez–Hernández, G.B., Artés–Hernández, F., Martínez–Sánchez, A., Aguayo, E., Artés, F., Fernández, J.A., Gómez, P.A. 2019. Nutritional and quality changes of minimally processed faba (Vicia faba L.) beans during storage: Effects of domestic microwaving. Postharvest Biology and Technology, 151, 10–18. IF: 2.618. Q: 1.

29. Álvarez-Hernández, M.H., Martínez-Hernández, G.B., Avalos-Belmontes, F., Rodríguez-Hernández, A.M., Castillo-Campohermoso, M.A., Artés-Hernández, F. 2019. An innovative ethylene scrubber made of potassium permanganate loaded on a protonated montmorillonite: A case study on blueberries. Food and Bioprocess Technology, 147, 174–184. IF: 2.998. Q: 1.

30. Ortiz–Duarte, G., Pérez–Cabrera, L.E., Artés–Hernández, F., Martínez–Hernández, G.B. 2018. Ag–chitosan nanocomposites in edible coatings affect the quality of fresh–cut melon. Postharvest Biology and Technology, 147, 174–184. IF: 2.618. Q: 1.

31. Martínez–Hernández, G.B., Klug, T., Carrión–Monteagudo, M.M., Artés, F., López–Nicolás, J.M., Artés–Hernández, F. 2018. Effects of α–, β– and maltosyl–β–cyclodextrins use on the glucoraphanin/sulforaphane system of broccoli juice. Journal of the Science of Food and Agriculture, 99, 941-946. IF: 2.463. Q: 1.

32. Klug, T., Martínez–Hernández, G.B., Collado, E., Artés, F., Artés–Hernández, F. 2018. Effect of microwave and high–pressure processing on quality of an innovative broccoli hummus. Food and Bioprocess Technology, 11, 1464–1477. IF: 2.576. Q: 1.

33. Álvarez–Hernández, M.H., Artés–Hernández, F., Avalos–Belmontes, F., Castillo–Campohermoso, M.A., Contreras–Esquivel, J.C., Ventura–Sobrevilla, J.M., Martínez–Hernández, G.B. 2018. Review: Current scenario of adsorbent materials used in ethylene scavenging systems to extend fruit and vegetable postharvest life. Food and Bioprocess Technology, 11, 511–525. IF: 2.576. Q: 1.

34. Castillejo, N., Martínez–Hernández, G.B., Lozano–Guerrero, A.J., Pedreño–Molina, J.L., Gómez, P., Aguayo, E., Artés, F., Artés–Hernández, F. 2018. Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life. Journal of the Science of Food and Agriculture, 98, 2411–2421. IF: 2.463. Q: 1.

35. Martínez–Hernández, G.B., Castillejo, N., Carrión–Monteagudo, M.M., Artés–Hernández, F. 2018. Nutritional and bioactive compounds of commercialized algae powders used as food supplements. Food Science and Technology International, 24, 172–182. IF: 1.081. Q: 3.

36. Castillejo, N., Martínez–Hernández, G.B., Lozano–Guerrero, A.J., Pedreño–Molina, J.L., Gómez, P., Aguayo, E., Artés, F., Artés–Hernández, F. 2018. Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S–methyl cysteine sulfoxide changes during storage. Journal of the Science of Food and Agriculture, 98, 1863–1872. IF: 2.463. Q: 1.

37. Martínez–Hernández, G.B., Artés–Hernández, F., Gómez, P.A. Bretó, J., Orihuel–Iranzo, B., Francisco Artés. 2017. Postharvest treatments to control physiological and pathological disorders in lemon fruit. Food Packaging and Shelf Life, 14, 34–39. IF: 3.347. Q: 1.

38. Formica–Oliveira A. C., Martínez–Hernández G. B., Díaz–López, V., Artés F., Artés–Hernández F. 2017. Use of postharvest UV–B and UV–C radiation treatments to revalorize broccoli by-products and edible florets. Innovative Food Science and Emerging Technologies, 43, 77–83. IF: 2.618. Q: 1.

39. González–Tejedor, G.A., Martínez–Hernández, G.B., Garre, A., Egea, J.A., Fernández, P.S., Artés–Hernández, P. 2017. Quality changes and shelf–life prediction of a fresh fruit and vegetable purple smoothie. Food and Bioprocess Technology, 10, 1892–1904. IF: 2.576. Q: 1.

40. Martínez–Hernández, G.B., Amodio, M.L., de Chiara, M.L., Russo, P., Colelli, G. 2017. Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh–cut fennel. LWT – Food Science and Technology, 84, 353–358. IF: 2.545. C: 1.

41. Artés–Hernández F.A., Formica–Oliveira A.C., Artés F., Martínez–Hernández G.B. 2017. Improved quality of a vitamin B12–fortified 'ready to blend' fresh–cut mix salad with chitosan. Food Science and Technology International, 23, 513–528. IF: 0.991. Q: 3.

42. Formica–Oliveira, A.C., Martínez–Hernández, G.B., Aguayo, E., Gómez, P.A., Artés, F., Artés–Hernández, F. 2017. A functional smoothie from carrots with induced enhanced phenolic content. Food and Bioprocess Technology, 10, 491–502. IF: 2.574. C: 1.

43. Martínez–Hernández, G.B., Amodio, M.L., Colelli, G. 2017. Carvacrol–loaded chitosan nanoparticles maintain quality of fresh–cut carrots. Innovative Food Science and Emerging Technologies, 41, 56–963. IF: 2.997. C: 1.

44. Formica–Oliveira A. C., Martínez–Hernández G. B., Díaz–López, V., Artés F., Artés–Hernández F. 2016. Effects of UV–B and UV–C combination on phenolic compounds biosynthesis in fresh–cut carrots. Postharvest Biology and Technology, 127, 99–104. FI: 2.618. C: 1.

45. Castillejo, N., Martínez–Hernández, G. B., Monako, K., Gómez, P. A., Aguayo, E., Artés, F., Artés–Hernández, F. 2017. Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment. Food Science and Technology International, 23, 46–60. IF: 0.991. C: 3.

46. Formica–Oliveira A. C., Martínez–Hernández G. B., Aguayo E., Gómez P. A., Artés F., Artés–Hernández F. 2016. UV–C and hyperoxia abiotic stresses to improve healthiness of carrots. Study of combined effects. Journal of Food Science and Technology, 53, 3465–3476. IF: 2.849. C: 1.

47. Peña, M.E., Artés–Hernández, F., Artés, F., Aguayo, E., Martínez–Hernández, G.B., Galindo, A., Gómez, PA. 2016. Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre–processing storage. Food Chemistry, 209, 302–311. IF: 3.391. Q: 1.

48. Castillejo, N., Martínez–Hernández, G. B., Gómez, P. A., Artés, F., Artés–Hernández, F. 2016. Red fresh vegetables smoothies with extended shelf life as an innovative source of health–promoting compounds. Journal of Food Science and Technology, 53, 1475–1486. IF: 2.203. Q: 1.

49. Martínez–Hernández, G.B., Boluda–Aguilar, M., Taboada–Rodríguez, A., Soto, S., Marín–Iniesta, F., López–Gómez, A. 2016. Review: Processing, packaging, and storage of tomato products. Influence on the lycopene content. Food Engineering Reviews, 8, 52–75. IF: 2.300. Q: 1.

50. Peña, M.E., Gómez, P. A., Artés, F., Aguayo, E., Martínez–Hernández, G.B., Galindo, A., Artés–Hernández, F. 2016. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments. Food Science and Technology International, 22, 665–676. IF: 1.222. Q: 3.

51. Martínez–Hernández, G.B., Amodio, M.L., Colelli, G. 2016. Potential use of microwave treatment on fresh–cut carrots: physical, chemical and microbiological aspects. Journal of The Science of Food and Agriculture, 96, 2063–2072. IF: 1.714. C: 2.

52. Rodríguez–Verástegui, L.L., Martínez–Hernández, G.B., Castillejo, N. Gómez, P.A., Artés, F., Artés–Hernández, F. 2016. Bioactive compounds and enzymatic activity of red vegetable smoothies during storage. Food Bioprocess and Technology, 9, 137–146. IF: 2.691. Q: 1.

53. Martínez–Hernández, G.B., Huertas, J.P., Navarro–Rico, J., Gómez, P.A., Artés, F., Palop, A., Artés–Hernández, F. 2015. Inactivation kinetics of foodborne pathogens by UV–C radiation and its subsequent growth in fresh–cut kailan–hybrid broccoli. Food microbiology, 46, 263–271. IF: 3.374. Q: 1.

54. Martínez–Hernández, G.B., Navarro–Rico, J., Gómez, P.A., Otón, M., Artés, F., Artés–Hernández, F. 2015. Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella enteritidis growth on fresh–cut kailan–hybrid broccoli. Food Control, 47, 312–317. IF: 2.806. Q: 1.

55. Peña–Estévez, M.E., Gómez, P.A., Artés, F., Aguayo, E., Martínez–Hernández, G.B., Otón, M., Galindo, A., Artés–Hernández, F. 2015. Quality changes of fresh-cut pomegranate arils during shelf life as affected by deficit irrigation and postharvest vapour treatments. Journal of the Science of Food and Agriculture, 95, 2325–2336. IF: 1.714. Q: 1.

56. Martínez–Hernández, G.B., Gómez, P.A., Artés, F., Artés–Hernández, F. 2015. Nutritional quality changes throughout shelf–life of fresh–cut kailan–hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition. Food Science and Technology International, 21, 14–23. IF: 0.907. Q: 3.

57. Navarro–Rico, J., Artés–Hernández, F., Gómez, P.A., Núñez, M.A., Artés, F., Martínez–Hernández, G.B. 2014. Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh–cut broccoli throughout shelf life. Innovative Food Science and Emerging Technologies. 21: 74–81. IF: 2.528. Q: 1.

58. Martínez–Hernández, G.B., Artés–Hernández, F., Colares–Souza, F., Gómez, P., García–Gómez, P., Artés, F. 2013. Innovative cooking techniques for improving the overall quality of a kailan–hybrid broccoli. Food Bioprocess and Technology, 6, 2135–2149. IF: 3.703. Q: 1.

59. Peña, M.E., Artés–Hernández, F., Aguayo, E., Martínez–Hernández, G.B., Galindo, A., Artés, F., Gómez, PA. 2013. Effect of sustained deficit irrigation on physicochemical properties, bioactive compounds and postharvest life of pomegranate fruit (cv. 'Mollar de Elche'). Postharvest Biology and Technology, 86, 171–180. IF: 2.411. Q: 1.

60. Martínez–Hernández, G.B., Gómez, P.A., García–Talavera, N.V., Artés–Hernández, F., Monedero–Saiz, T., Sánchez–Álvarez, C., Artés, F. 2013. Human metabolic fate of glucosinolates from kailan–hybrid broccoli. Differences between raw and microwaved consumption. Food Research International, 53, 403–408. IF: 3.150. Q: 1.

61. Martínez–Hernández, G.B., Artés–Hernández, F., Gómez, P., Artés, F. 2013. Quality changes after vacuum–based and conventional industrial cooking of kailan–hybrid broccoli throughout retail cold storage. LWT–Food Science and Technology, 50, 707–714. IF: 2.545. Q: 1.

62. Martínez–Hernández, G.B., Artés–Hernández, F., Gómez, P., Artés, F. 2013. Comparative behaviour between kailan–hybrid and conventional fresh–cut broccoli throughout shelf–life. LWT–Food Science and Technology, 50, 298–305. IF: 2.545. Q: 1.

63. Martínez–Hernández, G.B., Artés–Hernández, F., Gómez, P., Formica, A.C., Artés, F. 2013. Combination of electrolysed water, UV–C and superatmospheric O2 packaging for improving fresh–cut broccoli quality. Postharvest Biology and Technology, 76, 125–134. IF: 2.411. Q: 1.

64. Martínez–Hernández, G.B., Artés–Hernández, F., Gómez, P., Artés, F. 2013. Induced changes in bioactive compounds of kailan–hybrid broccoli after innovative processing and storage. Journal of Functional Foods, 5, 133–143. IF: 2.446. Q: 1.

65. Martínez–Hernández, G.B., Gómez, P., Pradas, I., Artés, F., Artés–Hernández, F. 2011. Moderate UV–C pretreatment as a quality enhancement tool in fresh–cut Bimi® broccoli. Postharvest Biology and Technology, 62, 327–337. IF: 2.411. Q: 1.

66. Jacobo–Velázquez, D.A., Martínez–Hernández, G.B., Del C Rodríguez, S., Cao, C.M., Cisneros–Zevallos, L. 2011. Plants as biofactories: Physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress. Journal of Agriculture and Food Chemistry, 59, 6583–6593. IF: 2.823. Q: 1.

67. Tomás–Callejas, A., Martínez–Hernández, G.B., Artés, F., Artés–Hernández, F. 2011. Neutral and acidic electrolyzed water as emergent sanitizers for fresh–cut mizuna baby leaves. Postharvest Biology and Technology, 59, 298–306. IF: 2.411. Q: 1.

68. Escalona, V.H., Aguayo, E., Martínez–Hernández, G.B., Artés, F. 2010. UV–C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach. Postharvest Biology and Technology, 56, 223–231. IF: 2.411. Q: 1.

69. Artés–Hernández, F., Escalona, V.H., Robles, P.A., Martínez–Hernández, G.B., Artés, F. 2009. Effect of UV–C radiation on quality of minimally processed spinach leaves. Journal of the Science of Food and Agriculture, 89, 414–421. IF: 1.436. Q: 1.

70. Kooijman, A.K., Martínez–Hernández, G.B. 2009. Effects of litter quality and parent material on organic matter characteristics and N–dynamics in Luxembourg beech and hornbeam forests. Forest Ecology and Management, 257, 1732–1739. IF: 2.487. Q: 1.

71. Kooijman, A.K., Kooijman–Schouten, M.M., Martínez–Hernández, G.B. 2008. Alternative strategies to sustain N–fertility in acid and calcaric beech forests: Low microbial N–demand versus high biological activity. Basic and Applied Ecology, 9, 410–421. IF: 2.669. Q: 1.

Capítulos de libro

1. López-Gómez, A., Iguaz-Gaínza, A., Esnoz-Nicuesa, A., Martínez Hernández, G.B. 2021. Mass and energy balances in food processing. In: Jafari, S.M. (Ed.). Engineering principles of unit operations in food processing. Elsevier, Amsterdam, The Netherlands. ISBN: 978–0–12818–473–8. pp. 135-163.

2. Iguaz-Gaínza, A., Esnoz-Nicuesa, A., Martínez Hernández, G.B., López-Gómez, A. 2021. Psychrometry in food processing. In: Jafari, S.M. (Ed.). Engineering principles of unit operations in food processing. Elsevier, Amsterdam, The Netherlands. ISBN: 978–0–12818–473–8. pp. 377-400.

3. Martínez–Hernández, G.B., Gómez, P., Artés–Hernández, F., Artés, F. 2016. Innovative industrial cooking of broccoli for improving health–promoting compounds. In: Juurlink, B.H.J. (Ed.). Broccoli: Cultivation, Nutritional properties and effects on health. Nova Science Publishers, Inc., New York, USA. ISBN: 978–1–63484–313–3. pp. 299–333.

4. Martínez–Hernández, G.B., Gómez, P., Artés, F., Artés–Hernández, F. 2013. New broccoli varieties with improved health benefits and suitability for the fresh–cut and fifth range industries: An opportunity to increase its consumption. In: Lang, M. (Ed.). Brassica: characterization, functional genomics and health benefits. Nova Science Publishers, Inc., New York, USA. ISBN: 978–1–62808–856–4. pp 67–91.

5. Artés–Hernández, F., Martínez–Hernández, G.B., Aguayo, E., Gómez, P., Artés, F. 2017. Fresh−cut fruit and vegetables: Emerging eco−friendly techniques for sanitation and preserving safety. In: Kahramanoglu, I. (Ed.). Postharvest Handling. In Tech D.O.O, Rijeka, Croatia. ISBN: 978–953–51–5480–8. pp. 7–45.

Investigador principal (IP) del Proyecto de Investigación del MINISTERIO DE ECONOMIA Y COMPETITIVIDAD, Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad. PID2020-119882RB-I00. Título "Determinación del efecto inhibidor de los aceites esenciales en la producción de etileno de frutas y verduras para desarrollar sistemas de envasado activo innovadores (EOsPackSystem)" del 31/08/2021 al 31/08/2024. 4 investigadores participantes. Cuantía: 112.530 €.

Proyecto de Investigación del MINISTERIO DE ECONOMIA Y COMPETITIVIDAD, Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad. AGL2013-48830-C2-1-R. Título "Innovaciones en el procesado mínimo de nuevos batidos refrigerados de hortalizas frescas optimizando su saludabilidad durante su vida comercial" del 01/01/2014 al 31/12/2017. 7 investigadores participantes. Cuantía: 169.400 €.

Proyecto de Investigación del Ministerio de Educación y Ciencia "Influencia del riego deficitario en la calidad postcosecha del producto entero y mínimamente procesado en fresco" AGL2010-19201-C04-02-AGR. Desde enero 2011 hasta: diciembre 2013. Investigador principal: Dr. Encarna Aguayo Giménez. Número de investigadores participantes: 7. Cuantía: 120.000 euros.

Investigador adscrito al Proyecto de Investigación "Determinación de factores responsables de la peteca del limón y desarrollo de técnicas sostenibles para su control". Entidad financiadora: CDTI. Entidades participantes: UPCT, PRODUCTOS CITROSOL S.A., FRUGARVA SA. Cuantía para la UPCT: 198.000 €. Duración desde 1/10/2014 al 30/09/2016. Investigador responsable: Dr. Francisco Artés Calero. Nº inv participantes: 4

Investigador adscrito al Proyecto de Investigación "Soluzioni innovative di packaging per il prolungamento della shelf-life di prodotti alimentari (Infopack)". Entidad financiadora: Ministero della'Instruzione, della'Università e della Ricerca (Italia). Entidades participantes: Grupo de Postcosecha de la Università degli studi di Foggia. Investigador responsable: Dr. Carla Severini.

Investigador adscrito al Proyecto de Investigación "Prodotti ortofrutticoli ad alto contenuto in servizio: Tecnologie per la qualità e nuovi prodotti (OFRALSER)". Entidad financiadora: Ministero della'Instruzione, della'Università e della Ricerca (Italia). Entidades participantes: Grupo de Postcosecha de la Università degli studi di Foggia. Investigador responsable: Dr. Giancarlo Colelli.

Investigador participante en el Proyecto de Investigación "Plant Growth and Metabolism at Sub-Ambient Atmospheric Pressures (NASA- NAG-9-1067)". Entidad financiadora: National Aeronautics and Space Administration (NASA, USA). Entidades participantes: Dept. of Horticultural Sciences, Texas A&M University, USA. Investigador responsable: Dr. F. Davies.

1. Anna Carolina Formica de Oliveira. "Effect of abiotic stresses on bioactive contents of vegetables and high–pressure technology in related functional beverages". 20/03/2017. Sobresaliente Cum laude.

2. Marianela Hazel Álvarez Hernández. "Desarrollo de absorbedores de etileno innovadores a base de nanopartículas para alargar la vida postcosecha de frutas y hortalizas". 7/09/2017. Sobresaliente Cum laude.

1. Marta Barón Yusty. Aceite de oliva virgen encapsulado. Efecto de su adición sobre la calidad y la vida útil de los productos empanados. ETSIA-UPCT. 23-6-2020. Sobresaliente (9,9).

2. Simona Hassa. Estudio de la calidad y seguridad alimentaria durante la vida útil de las esferas de kale con extractos de stevia formados por esferificación inversa optimizada. ETSIA-UPCT. 18-10-2018. Sobresaliente (9,0).

3. Jorge Alcantud Senent. Revalorización de subproductos de tomate. Microencapsulación y empleo para para aumentar la saludabilidad de zumo de brócoli. ETSIA-UPCT. 18-10-2018. Sobresaliente (9,5).

4. Mª del Mar Carrión Monteagudo. Revalorización de subproductos de brócoli. Microencapsulación y empleo para para aumentar la saludabilidad de zumo de zanahoria. ETSIA-UPCT. 18-10-2018. Sobresaliente (9,0).

5. Sofía Romano. Efecto de factores precosecha en la calidad postcosecha del limón Verna para exportación. ETSIA-UPCT. 6-6-2016. Sobresaliente.

6. Rubén Pérez Pastor. Utilización de microcápsulas de licopeno obtenidas de subproductos de tomate para extender la vida útil de manzana mínimamente procesada en fresco. ETSIA-UPCT. (En espera de lectura).

Técnicas de control de la contaminación y recontaminación en el procesado y envasado de alimentos.

Empresas de base tecnológica y spin off (complemento formativo).

Ingeniería de procesos agroalimentarios (complemento formativo).