Publicacións en colaboración con investigadores/as de Universidad de Salamanca (9)

2023

  1. Editorial: Natural extracts as food ingredients: from chemistry to health

    Frontiers in Nutrition

  2. Non-alkaloid nitrogen-containing compounds from fungi

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 627-646

2022

  1. Editorial: Natural bioactives used as additives in food applications

    Frontiers in Nutrition

2020

  1. Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology

    Food and Bioproducts Processing, Vol. 122, pp. 183-192

  2. Optimization of ergosterol extraction from: Pleurotus mushrooms using response surface methodology

    Food and Function, Vol. 11, Núm. 7, pp. 5887-5897

2019

  1. A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

    Food Research International, Vol. 125

2018

  1. Extraction of triterpenoids and phenolic compounds from: Ganoderma lucidum: Optimization study using the response surface methodology

    Food and Function

2013

  1. Multivariate calibration by near infrared spectroscopy for the determination of the vitamin e and the antioxidant properties of quinoa

    Talanta, Vol. 116, pp. 65-70

2012

  1. Relationship between the sensory-determined astringency and the flavanolic composition of red wines

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 50, pp. 12355-12361