HISTORIAL DE INVESTIGACIÓN

ÁREA DE INVESTIGACIÓN

Apellidos, Nombre:  Martínez Hernández, Ginés Benito.

Categoría:  Investigador

Área: Tecnología de la Postrecolección de Frutas y Hortalizas

Departamento: Ingeniería de Alimentos y Equip. Agrícola

Breve descripción investigación

Tratamientos eco-innovadores aplicados en la fase postcosecha de frutas y verduras para extender su vida útil como productos "ready-to-eat" de 4ª y 5ª Gama, con especial interés en la preservación de sus compuestos beneficiosos para la salud (bioactivos). Estos tratamientos eco-innovadores se basan en tecnologías/técnicas como la nanoencapsulación, tratamientos no-térmicos (altas presiones hidrostáticas, etc.), radiaciones no ionizantes y estreses abióticos, entre otros.

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

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


PUBLICACIONES DESTACADAS


1. Venzke Klug, T., Collado, E., Martínez-Hernández, G.B., Artés, F., Artés-Hernández, F. 2018. Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.9445

2. 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. https://doi.org/10.1016/j.postharvbio.2018.09.021

3. 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. https://doi.org/10.1002/jsfa.9269

4. Formica–Oliveira A. C., Martínez–Hernández G. B., Díaz–López, V., Artés F., Artés–Hernández F. 2016. Use of postharvest UV–B and UV–C radiation treatments to revalorize broccoli byproducts and edible florets. Innovative Food Science and Emerging Technologies, 43, 77–83. https://doi.org/10.1016/j.ifset.2017.07.036

5. 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. https://doi.org/10.1007/s12393-015-9113-3

Otras Publicaciones


1. Venzke Klug, T., Collado, E., Martínez-Hernández, G.B., Artés, F., Artés-Hernández, F. 2018. Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life. Journal of the Science of Food and Agriculture. DOI 10.1002/jsfa.9445.

2. 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.

3. 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. DOI: 10.1002/jsfa.9269.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. Martínez–Hernández, G.B., Amodio, M.L., de Chiara, M.L., Russo, P., Colelli, G. 2017. Microbial inactivations with hydrolyzed lactoferrin and other natural antimicrobials in fresh–cut fennel. LWT – Food Science and Technology, 84, 353–358.

10. 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.

11. Martínez–Hernández, G.B., Artés–Hernández, F., Gómez, P.A. Bretó, J., Orihuel–Iranzo, B., Francisco Artés. 2017. Postharvest treatments to control physiological disorders and decay in lemon fruit. Food Packaging and Shelf Life, 14, 34–39.

12. 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.

13. Castillejo, N., Martínez–Hernández, G.B., Lozano–Guerrero, A.J., Pedreño–Molina, J.L., Gómez, P., Aguayo, E., Artés, F., Artés–Hernández, F. 2017. 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.

14. Formica–Oliveira A. C., Martínez–Hernández G. B., Díaz–López, V., Artés F., Artés–Hernández F. 2016. Use of postharvest UV–B and UV–C radiation treatments to revalorize broccoli byproducts and edible florets. Innovative Food Science and Emerging Technologies, 43, 77–83.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

22. 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.

23. 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 vapour heat treatments. Food Science and Technology International, 22, 665–676.

24. 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 pathogenes by UV–C radiation and its subsequent growth in fresh–cut kailan–hybrid broccoli. Food microbiology, 46, 263–271.

25. 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.

26. 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.

27. 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.

28. Peña, M.E., Artés–Hernández, F., Artés, F., Aguayo, E., Martínez–Hernández, G.B., Galindo, A., Gómez, PA. 2013. Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre–processing storage. Food Chemistry, 15: 209–302.

29. Martínez–Hernández, G.B., Navarro–Rico, J., Gómez, P.A., Otón, M., Artés, F., Artés–Hernández, F. 2014. Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella enteritidis growth on fresh–cut kailan–hybrid broccoli. Food Control, 47, 312–317.

30. 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.

31. 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.

32. 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.

33. 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.

34. 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.

35. 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.

36. 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.

37. 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.

38. 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.

39. 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.

PROYECTO DE INVESTIGACIÓN DESTACADO


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. 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 €.

PROYECTOS DE INVESTIGACIÓN


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.

TESIS DOCTORALES DIRIGIDAS


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". Defensa estimada Julio 2019.

TRABAJOS FIN DE MÁSTER


1. 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).

2. 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).

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

DOCENCIA EN EL MÁSTER


Tecnología e ingeniería de alimentos envasados con procesado mínimo.

Refrigeración y coadyuvantes para optimizar la calidad y seguridad en la postrecolección hortofrutícola.

Nº DE PUBLICACIONES ISI


Nº de publicaciones: 43.Índice H: 15.

DATOS DE CONTACTO

Martínez Hernández, Ginés Benito
Despacho: 2.35 (2ªplanta Agrónomos)
Ginés Benito
(+34) 968 325 921
Última modificación: 21 de noviembre del 2018.

Coordinador: Dr. Francisco Artés Hernández
E-mail: fr.artes-hdez@upct.es
Teléfono: (+34) 968 32 55 09
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