Publicacions en què col·labora amb Elena Roselló Soto (11)

2020

  1. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

    Foods, Vol. 9, Núm. 3

2019

  1. Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

    Food Research International, Vol. 120, pp. 888-894

  2. Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

    Food Chemistry, Vol. 274, pp. 865-871

  3. Advances in plant materials, food by-products, and algae conversion into biofuels: Use of environmentally friendly technologies

    Green Chemistry, Vol. 21, Núm. 12, pp. 3213-3231

  4. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

  5. Green food processing: Concepts, strategies, and tools

    Green Food Processing Techniques: Preservation, Transformation and Extraction (Elsevier), pp. 1-21

  6. Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization

    Molecules, Vol. 24, Núm. 4

  7. Nutritional and microbiological quality of tiger nut tubers (cyperus esculentus), derived plant-based and lactic fermented beverages

    Fermentation, Vol. 5, Núm. 1

2018

  1. Enhancing bioactive antioxidants' extraction from “horchata de chufa” by-products

    Foods, Vol. 7, Núm. 10

  2. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

  3. Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

    Innovative Food Science and Emerging Technologies, Vol. 45, pp. 306-312