Publicacións en colaboración con investigadores/as de Jiangsu University (10)

2024

  1. Bioactive peptides released from seaweeds during gastrointestinal digestion

    Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects (Elsevier), pp. 353-385

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

    Engineering Proceedings, Vol. 37, Núm. 1

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

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

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

    Critical Reviews in Food Science and Nutrition

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

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

  5. Valorization of food waste biomass and biomaterials from a circular economy approach

    Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies (Elsevier), pp. 183-226

2022

  1. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

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. Seaweed protein hydrolysates and bioactive peptides: Extraction, purification, and applications

    Marine Drugs, Vol. 19, Núm. 9