CISPAC
Forschungszentrum
CECILIA
JIMÉNEZ LÓPEZ
Alumno/a tese / doutorado
Publikationen, an denen er mitarbeitet CECILIA JIMÉNEZ LÓPEZ (17)
2023
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Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions
Marine Drugs, Vol. 21, Núm. 5
2021
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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
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Evolution of flavors in extra virgin olive oil shelf-life
Antioxidants, Vol. 10, Núm. 3, pp. 1-20
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Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits
Food Chemistry, Vol. 341
2020
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Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy
Food and Function, Vol. 11, Núm. 6, pp. 4853-4877
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Antibacterial use of macroalgae compounds against foodborne pathogens
Antibiotics, Vol. 9, Núm. 10, pp. 1-41
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Bioactive compounds and quality of extra virgin olive oil
Foods, Vol. 9, Núm. 8
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Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits
Food and Function, Vol. 11, Núm. 10, pp. 8493-8515
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Extraction, properties, and applications of bioactive compounds obtained from microalgae
Current Pharmaceutical Design, Vol. 26, Núm. 16, pp. 1929-1950
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Identification, quantification, and method validation of anthocyanins
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83
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Metabolites from macroalgae and its applications in the cosmetic industry: A circular economy approach
Resources, Vol. 9, Núm. 9
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Scientific approaches on extraction, purification and stability for the commercialization of fucoxanthin recovered from brown algae
Foods, Vol. 9, Núm. 8
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Scientific basis for the industrialization of traditionally used plants of the Rosaceae family
Food Chemistry, Vol. 330
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Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods
Food Research International, Vol. 137
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Technological application of tannin-based extracts
Molecules, Vol. 25, Núm. 3
2019
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Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 305-350
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The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value
Antioxidants, Vol. 8, Núm. 9