Publicacións (63) Publicacións de MARÍA CARPENA RODRÍGUEZ

2024

  1. Corrigendum to “Safer plant-based nanoparticles for combating antibiotic resistance in bacteria: A comprehensive review on its potential applications, recent advances, and future perspective” [Sci. Total Environ. 821 (1–21) (2022) 153472 (15 May)] (Science of the Total Environment (2022) 821, (S0048969722005642), (10.1016/j.scitotenv.2022.153472))

    Science of the Total Environment

  2. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

    Food Reviews International, Vol. 40, Núm. 1, pp. 37-78

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

    Food chemistry, Vol. 438, pp. 138037

  4. Preparation of emulsions-filled sodium alginate hydrogel beads to enhance the anti-cancer activity of fangchinoline in vivo and in vitro

    European Polymer Journal, Vol. 202

  5. 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

  6. The fourth industrial revolution in the food industry—part II: Emerging food trends

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 2, pp. 407-437

2023

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

    Engineering Proceedings, Vol. 37, Núm. 1

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

    Food Chemistry, Vol. 410

  3. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 5, pp. 657-673

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

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

  5. 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

  6. Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

    Foods, Vol. 12, Núm. 19

  7. Emerging Strategies to Combat Methicillin-resistant Staphylococcus aureus (MRSA): Natural Agents with High Potential

    Current Pharmaceutical Design, Vol. 29, Núm. 11, pp. 837-851

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

    Marine Drugs, Vol. 21, Núm. 5

  9. 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

  10. Inclusion of Natural Anthocyanins as Food Spoilage Sensors †

    Engineering Proceedings, Vol. 48, Núm. 1

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

    Engineering Proceedings, Vol. 37, Núm. 1

  12. Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications

    Advances in Colloid and Interface Science, Vol. 311

  13. Molecular mechanisms of the chemical constituents from anti-inflammatory and antioxidant active fractions of Ganoderma neo-japonicum Imazeki

    Current Research in Food Science, Vol. 6

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

    Food Bioscience, Vol. 55