CISPAC
Forschungszentrum
MARIA ROSA
PEREZ GREGORIO
INVESTIGADORES "RAMÓN Y CAJAL"
Publikationen, an denen er mitarbeitet MARIA ROSA PEREZ GREGORIO (20)
2024
2023
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Comparative Study of Microwave-Assisted Extraction and Ultrasound-Assisted Extraction Techniques (MAE vs. UAE) for the Optimized Production of Enriched Extracts in Phenolic Compounds of Camellia japonica var Eugenia de Montijo †
Engineering Proceedings, Vol. 37, Núm. 1
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Extraction and production of drugs from plant
Phytochemicals in Medicinal Plants: Biodiversity, Bioactivity and Drug Discovery (De Gruyter), pp. 347-368
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Sulfur-containing compounds from plants
Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402
2022
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Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842
2021
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Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics
Critical Reviews in Food Science and Nutrition, Vol. 61, Núm. 7, pp. 1130-1151
2017
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A critical review of bioactive food components, and of their functional mechanisms, biological effects and health outcomes
Current Pharmaceutical Design, Vol. 23, Núm. 19, pp. 2731-2741
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A critical review of the characterization of polyphenol–protein interactions and of their potential use for improving food quality
Current Pharmaceutical Design, Vol. 23, Núm. 19, pp. 2742-2753
2014
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Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review
Critical Reviews in Food Science and Nutrition, Vol. 54, Núm. 8, pp. 1050-1062
2012
2011
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Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage
Food Control, Vol. 22, Núm. 7, pp. 1108-1113
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Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices
Food Control, Vol. 22, Núm. 12, pp. 2052-2058
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Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions
Food Chemistry, Vol. 124, Núm. 1, pp. 303-308
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Flavonoids changes in fresh-cut onions during storage in different packaging systems
Food Chemistry, Vol. 124, Núm. 2, pp. 652-658
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Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)
LWT - Food Science and Technology, Vol. 44, Núm. 8, pp. 1793-1801
2010
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Effect of post-harvest practices on flavonoid content of red and white onion cultivars
Food Control, Vol. 21, Núm. 6, pp. 878-884
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Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest
Journal of Food Composition and Analysis, Vol. 23, Núm. 6, pp. 592-598
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Removal of polycyclic aromatic hydrocarbons from organic solvents by ashes wastes
Journal of Hazardous Materials, Vol. 178, Núm. 1-3, pp. 273-281
2009
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Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs
Food Research International, Vol. 42, Núm. 9, pp. 1331-1336
2008
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Influence of polyphenols on colour and antioxidant value in plant foods
Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3171-3176