Agroecolox
Institute
Universitat de València
Valencia, EspañaPublications in collaboration with researchers from Universitat de València (29)
2023
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Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374
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Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications
Food Reviews International, Vol. 39, Núm. 4, pp. 2352-2377
2022
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Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation
Food Chemistry: X, Vol. 13
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Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
Food Research International, Vol. 162
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Extraction of lipids from microalgae using classical and innovative approaches
Food Chemistry, Vol. 384
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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
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Personalized nutrition, microbiota, and metabolism: A triad for eudaimonia
Frontiers in Molecular Biosciences, Vol. 9
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Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model
Food Chemistry, Vol. 370
2021
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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
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Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food
Trends in Food Science and Technology, Vol. 116, pp. 232-243
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Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
Marine Drugs, Vol. 19, Núm. 2, pp. 71
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Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota
Trends in Food Science and Technology, Vol. 112, pp. 484-494
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Revalorization of almond by-products for the design of novel functional foods: An updated review
Foods, Vol. 10, Núm. 8
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The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: A review
Processes, Vol. 9, Núm. 2, pp. 1-23
2020
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Advances in green processing of seed oils using ultrasound-assisted extraction: A review
Journal of Food Processing and Preservation, Vol. 44, Núm. 10
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Bioactive compounds and quality of extra virgin olive oil
Foods, Vol. 9, Núm. 8
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Herbicidal activity of thymbra capitata (L.) Cav. essential oil
Molecules, Vol. 25, Núm. 12
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Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245
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Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic
Annals of Animal Science, Vol. 20, Núm. 1, pp. 263-285
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Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
Trends in Food Science and Technology, Vol. 100, pp. 1-18