Publications in collaboration with researchers from Universidad de Castilla-La Mancha (18)

2021

  1. Epigenetic Variability Among Saffron Crocus (Crocus sativus L.) Accessions Characterized by Different Phenotypes

    Frontiers in Plant Science, Vol. 12

  2. Ongoing evolution in the genus crocus: Diversity of flowering strategies on the way to hysteranthy

    Plants, Vol. 10, Núm. 3, pp. 1-18

2019

  1. Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach

    Food Research International, Vol. 126

  2. Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese

    Food Hydrocolloids, Vol. 89, pp. 272-282

2018

  1. Biocidal Potential and Chemical Composition of Industrial Essential Oils from Hyssopus officinalis, Lavandula × intermedia var. Super, and Santolina chamaecyparissus

    Chemistry and Biodiversity, Vol. 15, Núm. 1

  2. Epigenetic stability in Saffron (Crocus sativus L.) accessions during four consecutive years of cultivation and vegetative propagation under open field conditions

    Plant Science, Vol. 277, pp. 1-10

2017

  1. A potential use of vine-shoot wastes: The antioxidant, antifeedant and phytotoxic activities of their aqueous extracts

    Industrial Crops and Products, Vol. 97, pp. 120-127

  2. Antifeedant effects of common terpenes from mediterranean aromatic plants on leptinotarsa decemlineata

    Journal of Soil Science and Plant Nutrition, Vol. 17, Núm. 2, pp. 475-485

  3. Chemical Composition and Antioxidant Capacities of Four Mediterranean Industrial Essential Oils and Their Resultant Distilled Solid By-Products

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 12

  4. Evaluation of the morphological variability in Iberian Salvia lavandulifolia Vahl accessions

    Genetic Resources and Crop Evolution, Vol. 64, Núm. 7, pp. 1797-1806

2016

  1. In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses

    LWT - Food Science and Technology, Vol. 73, pp. 226-232

2015

  1. AFLP and MS-AFLP analysis of the variation within saffron crocus ( Crocus sativus L.) germplasm

    PLoS ONE, Vol. 10, Núm. 4

  2. Identification of a hybrid species of sage (Salvia officinalis L. x S. lavandulifolia subsp. lavandulifolia) through the study of the essential oil

    Journal of Essential Oil Research, Vol. 27, Núm. 5, pp. 363-372

2011

  1. The World Saffron and Crocus collection: Strategies for establishment, management, characterisation and utilisation

    Genetic Resources and Crop Evolution, Vol. 58, Núm. 1, pp. 125-137

2010

  1. A Preliminary characterization of saffron germplasm from the CROCUSBANK collection

    Acta Horticulturae, Vol. 850, pp. 35-40

  2. Current status of the germplasm spanish collection of saffron and wild relatives

    Acta Horticulturae, Vol. 850, pp. 303-308

  3. Preserving biodiversity in saffron: The crocusbank project and the world saffron and crocus collection

    Acta Horticulturae, Vol. 850, pp. 23-28

  4. Public disclosure, interpretation and displaying the world saffron and crocus collection through the CROCUSBANK website

    Acta Horticulturae, Vol. 850, pp. 95-98