Publications en collaboration avec des chercheurs de University College Dublin (15)

2023

  1. Algal proteins, peptides and amino acids

    Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition (Elsevier), pp. 247-334

2022

  1. Influence of Enzymatic Hydrolysis and Molecular Weight Fractionation on the Antioxidant and Lipase / α-Amylase Inhibitory Activities In Vitro of Watermelon Seed Protein Hydrolysates

    Molecules, Vol. 27, Núm. 22

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

2019

  1. Recent Progress in Rapid Analyses of Vitamins, Phenolic, and Volatile Compounds in Foods Using Vibrational Spectroscopy Combined with Chemometrics: a Review

    Food Analytical Methods, Vol. 12, Núm. 10, pp. 2361-2382

2018

  1. An Accurate and Rapid System to Identify Play Patterns in Tennis Using Video Recording Material: Break Point Situations as a Case Study

    Journal of Human Kinetics, Vol. 62, Núm. 1, pp. 199-212

2017

  1. Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques

    Industrial Crops and Products, Vol. 95, pp. 404-415

  2. Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society

    Innovative Food Science and Emerging Technologies, Vol. 41, pp. 160-171

2016

  1. Injury assessment of common nage-waza judo techniques for amateur judokas

    International Journal of Performance Analysis in Sport, Vol. 16, Núm. 3, pp. 961-982

2015

  1. An efficient methodology for quantification of synergy and antagonism in single electron transfer antioxidant assays

    Food Research International, Vol. 67, pp. 284-298

  2. Mathematical model as a standard procedure to analyze small and large water distribution networks

    Journal of Cleaner Production

2014

  1. Analytical criteria to quantify and compare the antioxidant and pro-oxidant capacity in competition assays: The bell protection function

    Food Research International, Vol. 60, pp. 48-58

2013

  1. A new microplate procedure for simultaneous assessment of lipophilic and hydrophilic antioxidants and pro-oxidants, using crocin and β-carotene bleaching methods in a single combined assay: Tea extracts as a case study

    Food Research International, Vol. 53, Núm. 2, pp. 836-846

  2. Development of a bivariate mathematical model to characterize simultaneously the dose-time-responses of pro-oxidant agents

    American Society of Agricultural and Biological Engineers Annual International Meeting 2013, ASABE 2013

  3. Estimation of the dietary intake of 13 priority additives in France, Italy, the UK and Ireland as part of the FACET project

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 30, Núm. 12, pp. 2050-2080

2008

  1. Evaluation of various pH and temperature conditions on the stability of azaspiracids and their importance in preparative isolation and toxicological studies

    Analytical Chemistry, Vol. 80, Núm. 24, pp. 9672-9680