Universidad Nacional de Mar del Plata-ko ikertzaileekin lankidetzan egindako argitalpenak (23)

2024

  1. Phytochemical compounds with promising biological activities from Ascophyllum nodosum extracts using microwave-assisted extraction

    Food chemistry, Vol. 438, pp. 138037

2023

  1. Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 11, pp. 1527-1550

2022

  1. Sustainable Food Systems in Fruits and Vegetables Food Supply Chains

    Frontiers in Nutrition, Vol. 9

  2. Technology aspects of probiotic production and live biotherapeutics

    Probiotics for Human Nutrition in Health and Disease (Elsevier), pp. 143-170

  3. Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability

    Food Research International, Vol. 152

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

2020

  1. Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 15, pp. 5518-5526

  2. Natural Antimicrobials Combined with Ultrasound Treatments to Enhance Quality Parameters and Safety of Unpasteurized Strawberry Juice

    International Journal of Fruit Science, Vol. 20, Núm. S2, pp. S178-S197

  3. Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods

    Food Research International, Vol. 137

  4. Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract

    Food Research International, Vol. 129

2018

  1. A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

    Journal of Food Science, Vol. 83, Núm. 3, pp. 631-638

  2. Improving Quality Parameters of Functional Strawberry Juices: Optimization of Prebiotic Fiber Enrichment and Geraniol Treatment

    Food and Bioprocess Technology, Vol. 11, Núm. 11, pp. 2110-2124

  3. Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices

    Journal of Functional Foods, Vol. 40, pp. 128-136

  4. Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 9, pp. 3271-3279

2017

  1. Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers

    Food and Bioprocess Technology, Vol. 10, Núm. 8, pp. 1454-1465

  2. Effect of ultrasound and storage time on quality attributes of strawberry juice

    Journal of Food Process Engineering, Vol. 40, Núm. 5

  3. Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice

    LWT, Vol. 80, pp. 446-455

2016

  1. Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

    LWT, Vol. 72, pp. 90-98

  2. Novel biopreservatives to enhance the safety and quality of strawberry juice

    Journal of Food Science and Technology, Vol. 53, Núm. 1, pp. 281-292