Publikationen, an denen er mitarbeitet Lucía Cassani (12)

2024

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

    Food chemistry, Vol. 438, pp. 138037

  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. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  2. Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions

    Marine Drugs, Vol. 21, Núm. 5

  3. 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

  4. Inclusion of Natural Anthocyanins as Food Spoilage Sensors †

    Engineering Proceedings, Vol. 48, Núm. 1

  5. Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †

    Engineering Proceedings, Vol. 37, Núm. 1

  6. Occurrence of fatty acids in Camellia genus: Extractions technologies and potential applications: A review

    Food Bioscience, Vol. 55

  7. Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

    Antioxidants, Vol. 12, Núm. 3

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

    Engineering Proceedings, Vol. 48, Núm. 1

  9. Strategies to Encapsulate Natural Extracts in Lipid-Based Nanocarriers

    Engineering Proceedings, Vol. 56, Núm. 1

2021

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

    Foods, Vol. 10, Núm. 2