Publicacions en què col·labora amb Giancarlo Cravotto (7)

2020

  1. A review of sustainable and intensified techniques for extraction of food and natural products

    Green Chemistry, Vol. 22, Núm. 8, pp. 2325-2353

  2. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

    Elsevier, pp. 1-353

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

  2. Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds

    Elsevier, pp. 1-357

2017

  1. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 6, pp. 1345-1358

  2. Innovative "green" and novel strategies for the extraction of bioactive added value compounds from citruswastes - A review

    Molecules, Vol. 22, Núm. 5

  3. Solvent-free microwave-assisted extraction of polyphenols from olive tree leaves: Antioxidant and antimicrobial properties

    Molecules, Vol. 22, Núm. 7