Paula García Oliveira-rekin lankidetzan egindako argitalpenak (17)

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. Antimicrobial Activity of Natural Extracts: The Problem of Mathematical Modeling †

    Engineering Proceedings, Vol. 37, Núm. 1

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

    Engineering Proceedings, Vol. 37, Núm. 1

  3. Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †

    Engineering Proceedings, Vol. 48, Núm. 1

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

    Marine drugs, Vol. 21, Núm. 7

  5. Optimizing the Thermal Processing of Honey by Studying the Physicochemical Properties and Its Hydroxymethylfurfural Content †

    Engineering Proceedings, Vol. 37, Núm. 1

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

    Engineering Proceedings, Vol. 48, Núm. 1

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

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

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

    Critical Reviews in Food Science and Nutrition

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

    Engineering Proceedings, Vol. 48, Núm. 1

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

    Antioxidants, Vol. 11, Núm. 1

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. 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

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

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

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

    Foods, Vol. 10, Núm. 2

2020

  1. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy

    Food and Function, Vol. 11, Núm. 6, pp. 4853-4877