Publicacions en què col·labora amb María Fraga Corral (12)

2024

  1. Unraveling the Bioactive Potential of Camellia japonica Edible Flowers: Profiling Antioxidant Substances and In Vitro Bioactivity Assessment

    Pharmaceuticals, Vol. 17, Núm. 7

2023

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

    Engineering Proceedings, Vol. 37, Núm. 1

  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. Kinetic Extraction of Fucoxanthin from Undaria pinnatifida Using Ethanol as a Solvent

    Marine drugs, Vol. 21, Núm. 7

  6. Non-alkaloid nitrogen-containing compounds from fungi

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 627-646

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

    Engineering Proceedings, Vol. 48, Núm. 1

  8. Profiling of Phenolic Compounds in Citrus Flowers and Their Biological Activities †

    Engineering Proceedings, Vol. 48, Núm. 1

2022

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

    Foods, Vol. 11, Núm. 18

2021

  1. Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits

    Food Chemistry, Vol. 341

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

    Foods, Vol. 10, Núm. 2