Publicacións nas que colabora con PAULA GARCÍA OLIVEIRA (24)

2024

  1. Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

    Frontiers in Nutrition, Vol. 11

2023

  1. Optimizing the Thermal Processing of Honey by Studying the Physicochemical Properties and Its Hydroxymethylfurfural Content †

    Engineering Proceedings, Vol. 37, Núm. 1

  2. Pectin Recovery Based on the Exploitation of Kiwi By-Products and the Application of Green Extraction Techniques †

    Engineering Proceedings, Vol. 48, Núm. 1

  3. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

2022

  1. Analytical Metabolomics and Applications in Health, Environmental and Food Science

    Critical Reviews in Analytical Chemistry, Vol. 52, Núm. 4, pp. 712-734

  2. Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products

    Trends in Food Science and Technology, Vol. 119, pp. 23-35

  3. Plant Antioxidants from Agricultural Waste: Synergistic Potential with Other Biological Properties and Possible Applications

    Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 343-380

  4. Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture

    Foods, Vol. 11, Núm. 18

  5. Solutions for the sustainability of the food production and consumption system

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 7, pp. 1765-1781

2021

  1. Algae as a source of bioactive compounds to prevent the development of type 2 diabetes mellitus

    Current Medicinal Chemistry, Vol. 28, Núm. 23, pp. 4592-4615

  2. Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 17

  3. Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

    Trends in Food Science and Technology, Vol. 117, pp. 163-181

  4. Evolution of flavors in extra virgin olive oil shelf-life

    Antioxidants, Vol. 10, Núm. 3, pp. 1-20

  5. Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes

    International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-23

  6. Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits

    Food Chemistry, Vol. 341

  7. State-of-the-art of analytical techniques to determine food fraud in olive oils

    Foods, Vol. 10, Núm. 3, pp. 1-24

  8. Status and challenges of plant-anticancer compounds in cancer treatment

    Pharmaceuticals, Vol. 14, Núm. 2, pp. 1-28

  9. The Use of Invasive Algae Species as a Source of Secondary Metabolites and Biological Activities: Spain as Case-Study

    Marine drugs, Vol. 19, Núm. 4

2020

  1. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy

    Food and Function, Vol. 11, Núm. 6, pp. 4853-4877

  2. Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

    Food and Function, Vol. 11, Núm. 10, pp. 8493-8515