Publikationen in Zusammenarbeit mit Forschern von Instituto de Agroquímica y Tecnología de los Alimentos (18)

2020

  1. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions

    Food Research International, Vol. 136

  2. Effects of ultrasound-assisted extraction and solvent on the phenolic profile, bacterial growth, and anti-inflammatory/antioxidant activities of mediterranean olive and fig leaves extracts

    Molecules, Vol. 25, Núm. 7

  3. Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

    Food Research International, Vol. 134

  4. Ultrasonically-assisted and conventional extraction from erodium glaucophyllum roots using ethanol:water mixtures: Phenolic characterization, antioxidant, and anti-inflammatory activities

    Molecules, Vol. 25, Núm. 7

2019

  1. Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

    Food Analytical Methods, Vol. 12, Núm. 11, pp. 2401-2415

  2. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  3. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  4. Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts

    Innovative Food Science and Emerging Technologies, Vol. 52, pp. 189-196

  5. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review

    Food Research International, Vol. 126

  6. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

    Trends in Food Science and Technology, Vol. 83, pp. 63-77

  7. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

    Trends in Food Science and Technology, Vol. 88, pp. 220-227

  8. More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

    Springer International Publishing, pp. 1-416

  9. Preface

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

2018

  1. Bioactive peptides as natural antioxidants in food products – A review

    Trends in Food Science and Technology, Vol. 79, pp. 136-147

  2. Corrigendum to “Main characteristics of peanut skin and its ole for the preservation of meat products” [Trends in Food Science & Technology 77 (2018) 1–10] (S0924224417305010) (10.1016/j.tifs.2018.04.007))

    Trends in Food Science and Technology

  3. Main characteristics of peanut skin and its role for the preservation of meat products

    Trends in Food Science and Technology, Vol. 77, pp. 1-10

  4. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

    Trends in Food Science and Technology, Vol. 82, pp. 135-147

2014

  1. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

    Food Research International, Vol. 56, pp. 226-235