Publicacións nas que colabora con Paula García Oliveira (11)

2024

  1. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

2023

  1. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  2. Anti-diabetic potential of apigenin, luteolin, and baicalein via partially activating PI3K/Akt/Glut-4 signaling pathways in insulin-resistant HepG2 cells

    Food Science and Human Wellness, Vol. 12, Núm. 6, pp. 1991-2000

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

    Engineering Proceedings, Vol. 37, Núm. 1

  4. Biological Functions and Utilization of Different Part of the Papaya: A Review

    Food Reviews International, Vol. 39, Núm. 9, pp. 6781-6804

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

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

  6. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products

    Critical Reviews in Food Science and Nutrition

  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

2022

  1. 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