Publikationen, an denen er mitarbeitet Paula García Oliveira (31)

2024

  1. Optimization and Bioactive Evaluation of Bifurcaria bifurcata Antioxidant-Rich Extracts for Functional Food and Pharmaceutical Applications

    Antioxidants, Vol. 13, Núm. 10

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

    Engineering Proceedings, Vol. 37, Núm. 1

  2. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  3. 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

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

    Engineering Proceedings, Vol. 48, Núm. 1

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

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

  2. Plant Antioxidants from Agricultural Waste: Synergistic Potential with Other Biological Properties and Possible Applications

    Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 343-380

  3. Protein oxidation in muscle foods: A comprehensive review

    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. Approaches for sustainable food production and consumption systems

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

  3. 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

  4. Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 17

  5. 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

  6. 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

  7. Essential oils and their application on active packaging systems: A review

    Resources, Vol. 10, Núm. 1, pp. 1-20

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

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

  9. Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes

    International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-23

  10. Management of Wine Aroma Compounds: Principal basis and future perspectives

    Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), pp. 47-70