PAZ
OTERO FUERTES
INVESTIGADORES "RAMÓN Y CAJAL"
Instituto Politécnico de Bragança
Bragança, PortugalPublikationen in Zusammenarbeit mit Forschern von Instituto Politécnico de Bragança (22)
2023
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Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †
Engineering Proceedings, Vol. 37, Núm. 1
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Biological properties and potential of compounds extracted from red seaweeds
Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540
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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
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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
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Pectin Recovery Based on the Exploitation of Kiwi By-Products and the Application of Green Extraction Techniques †
Engineering Proceedings, Vol. 48, Núm. 1
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Plant alkaloids: Production, extraction, and potential therapeutic properties
Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200
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Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929
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Supercritical Fluid CO2 Extraction Technology to Produce an Innovative Healthy Product from Almond Wastes †
Engineering Proceedings, Vol. 37, Núm. 1
2022
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Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives
Antioxidants, Vol. 11, Núm. 1
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Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture
Foods, Vol. 11, Núm. 18
2021
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Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
Trends in Food Science and Technology, Vol. 116, pp. 1084-1104
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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
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Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae
International Journal of Environmental Research and Public Health, Vol. 18, Núm. 17
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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
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Health promoting properties of bee royal jelly: Food of the queens
Nutrients, Vol. 13, Núm. 2, pp. 1-26
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Secondary aroma: Influence of wine microorganisms in their aroma profile
Foods, Vol. 10, Núm. 1
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State-of-the-art of analytical techniques to determine food fraud in olive oils
Foods, Vol. 10, Núm. 3, pp. 1-24
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Status and challenges of plant-anticancer compounds in cancer treatment
Pharmaceuticals, Vol. 14, Núm. 2, pp. 1-28
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Traditional applications of tannin rich extracts supported by scientific data: Chemical composition, bioavailability and bioaccessibility
Foods, Vol. 10, Núm. 2
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Traditional plants from Asteraceae family as potential candidates for functional food industry
Food and Function, Vol. 12, Núm. 7, pp. 2850-2873