PAULA
GARCÍA OLIVEIRA
Alumno/a tese / doutorado
Lucía
Cassani
INVESTIGADORES "POSDOUTORAL XUNTA"
Publications dans lesquelles il/elle collabore avec Lucía Cassani (13)
2024
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Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
Frontiers in Nutrition, Vol. 11
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Improving phenolic compound extraction from Arnica montana flowers through multivariate optimization of heat and ultrasound-assisted methods
Sustainable Chemistry and Pharmacy, Vol. 41
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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
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Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics
Food Chemistry, Vol. 409
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Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †
Engineering Proceedings, Vol. 37, Núm. 1
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Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †
Engineering Proceedings, Vol. 48, Núm. 1
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Kinetic Extraction of Fucoxanthin from Undaria pinnatifida Using Ethanol as a Solvent
Marine drugs, Vol. 21, Núm. 7
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Pectin Recovery Based on the Exploitation of Kiwi By-Products and the Application of Green Extraction Techniques †
Engineering Proceedings, Vol. 48, Núm. 1
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Plant alkaloids: Production, extraction, and potential therapeutic properties
Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200
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Profiling of Phenolic Compounds in Citrus Flowers and Their Biological Activities †
Engineering Proceedings, Vol. 48, Núm. 1
2022
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Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture
Foods, Vol. 11, Núm. 18
2021
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Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits
Food Chemistry, Vol. 341
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Traditional applications of tannin rich extracts supported by scientific data: Chemical composition, bioavailability and bioaccessibility
Foods, Vol. 10, Núm. 2