MARÍA CARPENA RODRÍGUEZ-rekin lankidetzan egindako argitalpenak (10)

2023

  1. Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions

    Marine Drugs, Vol. 21, Núm. 5

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. 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. Antibacterial use of macroalgae compounds against foodborne pathogens

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

  3. Bioactive compounds and quality of extra virgin olive oil

    Foods, Vol. 9, Núm. 8

  4. 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

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

    Resources, Vol. 9, Núm. 9

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

    Foods, Vol. 9, Núm. 8