Lucía Cassani-rekin lankidetzan egindako argitalpenak (13)

2024

  1. Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

    Frontiers in Nutrition, Vol. 11

  2. Improving phenolic compound extraction from Arnica montana flowers through multivariate optimization of heat and ultrasound-assisted methods

    Sustainable Chemistry and Pharmacy, Vol. 41

  3. 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. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

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

    Engineering Proceedings, Vol. 37, Núm. 1

  3. Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †

    Engineering Proceedings, Vol. 48, Núm. 1

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

    Marine drugs, Vol. 21, Núm. 7

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

    Engineering Proceedings, Vol. 48, Núm. 1

  6. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

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

    Engineering Proceedings, Vol. 48, Núm. 1

2022

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

    Foods, Vol. 11, Núm. 18

2021

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

    Food Chemistry, Vol. 341

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

    Foods, Vol. 10, Núm. 2