Instituto Politécnico de Bragança-ko ikertzaileekin lankidetzan egindako argitalpenak (22)

2023

  1. Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †

    Engineering Proceedings, Vol. 37, Núm. 1

  2. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  3. 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

  4. 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

  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. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

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

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

  8. Supercritical Fluid CO2 Extraction Technology to Produce an Innovative Healthy Product from Almond Wastes †

    Engineering Proceedings, Vol. 37, Núm. 1

2022

  1. Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives

    Antioxidants, Vol. 11, Núm. 1

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

    Foods, Vol. 11, Núm. 18

2021

  1. 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

  2. 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

  3. 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

  4. 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

  5. Health promoting properties of bee royal jelly: Food of the queens

    Nutrients, Vol. 13, Núm. 2, pp. 1-26

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

    Foods, Vol. 10, Núm. 1

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

    Foods, Vol. 10, Núm. 3, pp. 1-24

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

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

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

    Foods, Vol. 10, Núm. 2

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

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