Publikationen in Zusammenarbeit mit Forschern von Universidad de Sevilla (5)

2020

  1. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

    Trends in Food Science and Technology, Vol. 99, pp. 389-401

2019

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

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

  2. Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

    Food Chemistry, Vol. 299

  3. 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

  4. 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