Publications by the researcher in collaboration with María Fraga Corral (29)

2023

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

    Engineering Proceedings, Vol. 37, Núm. 1

  2. 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

  3. Kinetic Extraction of Fucoxanthin from Undaria pinnatifida Using Ethanol as a Solvent

    Marine drugs, Vol. 21, Núm. 7

  4. Pectin Recovery Based on the Exploitation of Kiwi By-Products and the Application of Green Extraction Techniques †

    Engineering Proceedings, Vol. 48, Núm. 1

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

    Engineering Proceedings, Vol. 48, Núm. 1

  6. 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. Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products

    Trends in Food Science and Technology, Vol. 119, pp. 23-35

  3. Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture

    Foods, Vol. 11, Núm. 18

  4. Solutions for the sustainability of the food production and consumption system

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 7, pp. 1765-1781

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. Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits

    Food Chemistry, Vol. 341

  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