Publicacións (29) Publicacións de JUAN CARLOS MEJUTO FERNANDEZ Ver datos de investigación referenciados.

filter_list Food Science

2024

  1. Machine Learning Models to Classify Shiitake Mushrooms (Lentinula edodes) According to Their Geographical Origin Labeling

    Foods, Vol. 13, Núm. 17

  2. Metabolic Profiling via UPLC/MS/MS and In Vitro Cholinesterase, Amylase, Glucosidase, and Tyrosinase Inhibitory Effects of Carica papaya L. Extracts Reveal Promising Nutraceutical Potential

    Food Analytical Methods

2023

  1. Benefits, toxicity and current market of cannabidiol in edibles

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 22, pp. 5800-5812

  2. Modelling Polyphenol Extraction through Ultrasound-Assisted Extraction by Machine Learning in Olea europaea Leaves

    Foods, Vol. 12, Núm. 24

  3. Oxidation of Aldehydes Used as Food Additives by Peroxynitrite

    Antioxidants, Vol. 12, Núm. 3

2022

  1. Evaluation and Mathematical Analysis of a Four-Dimensional Lotka–Volterra-like Equation Designed to Describe the Batch Nisin Production System

    Mathematics, Vol. 10, Núm. 5

  2. Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing

    Food Bioscience, Vol. 49

  3. The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

    Foods, Vol. 11, Núm. 19

2021

  1. Assessment of glyphosate impact on the agrofood ecosystem

    Plants, Vol. 10, Núm. 2, pp. 1-22

  2. Encapsulation of essential oils

    Functionality of Cyclodextrins in Encapsulation for Food Applications (Springer International Publishing), pp. 115-135

  3. Essential oils as antimicrobials in crop protection

    Antibiotics, Vol. 10, Núm. 1, pp. 1-12

  4. Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes

    International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-23

  5. Production of a potentially probiotic product for animal feed and evaluation of some of its probiotic properties

    International Journal of Molecular Sciences, Vol. 22, Núm. 18

2020

  1. Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes

    Food Hydrocolloids, Vol. 106

2019

  1. Interaction of caffeic acid with SDS micellar aggregates

    Molecules, Vol. 24, Núm. 7

  2. The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value

    Antioxidants, Vol. 8, Núm. 9

2018

  1. Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

    Industrial Crops and Products, Vol. 111, pp. 219-225

2017

  1. A critical review on the applications of artificial neural networks in winemaking technology

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 13, pp. 2896-2908

  2. Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

    CyTA: Journal of food, Vol. 15, Núm. 3, pp. 409-417

  3. Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

    Food Hydrocolloids, Vol. 65, pp. 157-164