María Fraga Corral-rekin lankidetzan egindako argitalpenak (15)

2023

  1. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

  2. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study

    Foods, Vol. 12, Núm. 16

  3. Comparative Study of Microwave-Assisted Extraction and Ultrasound-Assisted Extraction Techniques (MAE vs. UAE) for the Optimized Production of Enriched Extracts in Phenolic Compounds of Camellia japonica var Eugenia de Montijo †

    Engineering Proceedings, Vol. 37, Núm. 1

  4. Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)

    Nutrients, Vol. 15, Núm. 23

  5. Pectin Recovery Based on the Exploitation of Kiwi By-Products and the Application of Green Extraction Techniques †

    Engineering Proceedings, Vol. 48, Núm. 1

  6. Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929

2022

  1. Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture

    Foods, Vol. 11, Núm. 18

2021

  1. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233

  2. By-products of agri-food industry as tannin-rich sources: A review of tannins’ biological activities and their potential for valorization

    Foods, Vol. 10, Núm. 1

  3. Secondary aroma: Influence of wine microorganisms in their aroma profile

    Foods, Vol. 10, Núm. 1

  4. State-of-the-art of analytical techniques to determine food fraud in olive oils

    Foods, Vol. 10, Núm. 3, pp. 1-24

  5. Status and challenges of plant-anticancer compounds in cancer treatment

    Pharmaceuticals, Vol. 14, Núm. 2, pp. 1-28

  6. Traditional applications of tannin rich extracts supported by scientific data: Chemical composition, bioavailability and bioaccessibility

    Foods, Vol. 10, Núm. 2

  7. Traditional plants from Asteraceae family as potential candidates for functional food industry

    Food and Function, Vol. 12, Núm. 7, pp. 2850-2873

2020

  1. Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

    Food and Function, Vol. 11, Núm. 10, pp. 8493-8515