Publications in collaboration with researchers from Tohoku University (4)

2022

  1. Personalized nutrition, microbiota, and metabolism: A triad for eudaimonia

    Frontiers in Molecular Biosciences, Vol. 9

  2. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

2021

  1. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  2. Revalorization of almond by-products for the design of novel functional foods: An updated review

    Foods, Vol. 10, Núm. 8