L
Laura Navarro-Segura
Researcher at Universidad Politécnica de Cartagena
Publications - 9
Citations - 119
Laura Navarro-Segura is an academic researcher from Universidad Politécnica de Cartagena. The author has contributed to research in topics: Shelf life & Cold storage. The author has an hindex of 6, co-authored 8 publications receiving 69 citations.
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Journal ArticleDOI
Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
Laura Navarro-Segura,María Ros-Chumillas,Amanda E. López-Cánovas,Alfonsa García-Ayala,Antonio López-Gómez +4 more
TL;DR: Results indicated that seabream stunning/slaughtering and storage using EOs+β-CD ice improved the quality of fresh fish and extended the shelf-life up to 4 days.
Journal ArticleDOI
Effects of an Active Cardboard Box Using Encapsulated Essential Oils on the Tomato Shelf Life
Laura Buendía-Moreno,María Ros-Chumillas,Laura Navarro-Segura,María José Sánchez-Martínez,Sonia Soto-Jover,Vera Antolinos,Ginés Benito Martínez-Hernández,Antonio López-Gómez +7 more
TL;DR: In this article, the effects of a cardboard active packaging were studied on the quality of fresh tomatoes during storage up to 22 days at 8 °C and after complimentary commercialisation periods (3 days at 25 °C).
Journal ArticleDOI
Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions
Antonio López-Gómez,María Ros-Chumillas,Vera Antolinos,Laura Buendía-Moreno,Laura Navarro-Segura,María José Sánchez-Martínez,Ginés Benito Martínez-Hernández,Sonia Soto-Jover +7 more
TL;DR: In this paper, Carvacrol combined with peppermint essential oils (EOs) in vapour phase under vacuum conditions may increase the effectiveness of EOs to sanitize plant products.
Journal ArticleDOI
A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets.
Laura Navarro-Segura,María Ros-Chumillas,Ginés Benito Martínez-Hernández,Antonio López-Gómez +3 more
TL;DR: The fish shelf life was extended with vapour OEO treatment using this new technology, similarly to OEO dipping treatment, according to QIM, corroborated by the microbial quality and TMA-N contents.
Journal ArticleDOI
Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins.
Antonio López-Gómez,María Ros-Chumillas,Laura Buendía-Moreno,Laura Navarro-Segura,Ginés Benito Martínez-Hernández +4 more
TL;DR: The influence of a controlled release of essential oils from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature.