Universidade de Santiago de Compostela-ko ikertzaileekin lankidetzan egindako argitalpenak (14)

2020

  1. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

2012

  1. Protective effect against oxygen reactive species and skin fibroblast stimulation of Couroupita guianensis leaf extracts

    Natural Product Research, Vol. 26, Núm. 4, pp. 314-322

  2. Recovery and concentration of antioxidants from winery wastes

    Molecules, Vol. 17, Núm. 3, pp. 3008-3024

2006

  1. Functionality of oilseed protein products: A review

    Food Research International, Vol. 39, Núm. 9, pp. 945-963

2005

  1. Fractionation and characterization of proteins from Gevuina avellana and Rosa rubiginosa seeds

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 82, Núm. 3, pp. 169-173

2004

  1. Physicochemical, functional and structural characterization of fibre from defatted Rosa rubiginosa and Gevuina avellana seeds

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 14, pp. 1951-1959

2003

  1. Simulation of multistage extraction of antioxidants from Chilean hazelnut (Gevuina avellana) hulls

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 80, Núm. 4, pp. 389-396

2002

  1. Aqueous extraction and membrane isolation of protein from defatted Gevuina avellana

    Journal of Food Science, Vol. 67, Núm. 2, pp. 688-696

2001

  1. Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds

    Food Research International, Vol. 34, Núm. 2-3, pp. 103-109

  2. Enzyme-aided alternative processes for the extraction of oil from Rosa rubiginosa [1]

    JAOCS, Journal of the American Oil Chemists' Society

  3. Extraction and functionality of membrane-concentrated protein from defatted Rosa rubiginosa seeds

    Food Chemistry, Vol. 74, Núm. 3, pp. 327-339

  4. Natural antioxidants from residual sources

    Food Chemistry, Vol. 72, Núm. 2, pp. 145-171

2000

  1. Evaluation of extracts from Gevuina avellana hulls as antioxidants

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 9, pp. 3890-3897