Publicacións nas que colabora con María Fraga Corral (25)

2023

  1. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

  2. 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

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

    Engineering Proceedings, Vol. 48, Núm. 1

  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. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

2022

  1. Analytical Metabolomics and Applications in Health, Environmental and Food Science

    Critical Reviews in Analytical Chemistry, Vol. 52, Núm. 4, pp. 712-734

  2. 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. Approaches for sustainable food production and consumption systems

    Future Foods: Global Trends, Opportunities, and Sustainability Challenges (Elsevier), pp. 23-38

  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

  3. Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

    Trends in Food Science and Technology, Vol. 117, pp. 163-181

  4. 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

  5. Evolution of flavors in extra virgin olive oil shelf-life

    Antioxidants, Vol. 10, Núm. 3, pp. 1-20

  6. Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction

    Chemosensors, Vol. 9, Núm. 6

  7. Secondary aroma: Influence of wine microorganisms in their aroma profile

    Foods, Vol. 10, Núm. 1

  8. State-of-the-art of analytical techniques to determine food fraud in olive oils

    Foods, Vol. 10, Núm. 3, pp. 1-24

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

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

  10. The Use of Invasive Algae Species as a Source of Secondary Metabolites and Biological Activities: Spain as Case-Study

    Marine drugs, Vol. 19, Núm. 4

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

    Foods, Vol. 10, Núm. 2

  12. Traditional plants from Asteraceae family as potential candidates for functional food industry

    Food and Function, Vol. 12, Núm. 7, pp. 2850-2873

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