Paula García Oliveira-rekin lankidetzan egindako argitalpenak (11)

2021

  1. 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

  2. Evolution of flavors in extra virgin olive oil shelf-life

    Antioxidants, Vol. 10, Núm. 3, pp. 1-20

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

    Food Chemistry, Vol. 341

  4. Management of Wine Aroma Compounds: Principal basis and future perspectives

    Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), pp. 47-70

2020

  1. 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

  2. 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

  3. Identification, quantification, and method validation of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83

  4. Metabolites from macroalgae and its applications in the cosmetic industry: A circular economy approach

    Resources, Vol. 9, Núm. 9

  5. Scientific approaches on extraction, purification and stability for the commercialization of fucoxanthin recovered from brown algae

    Foods, Vol. 9, Núm. 8

  6. Scientific basis for the industrialization of traditionally used plants of the Rosaceae family

    Food Chemistry, Vol. 330

  7. Technological application of tannin-based extracts

    Molecules, Vol. 25, Núm. 3