Publicacións en colaboración con investigadores/as de University of Turin (10)

2023

  1. Edible fruits and berries as a source of functional polyphenols: current scene and future perspectives

    Phytochemistry Reviews

  2. Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

    Foods, Vol. 12, Núm. 10

2022

  1. Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends

    Drying Technology, Vol. 40, Núm. 8, pp. 1539-1561

2021

  1. Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion

    Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006

2020

  1. Can a corn-derived biosurfactant improve colour traits of wine? first insight on its application during winegrape skin maceration versus oenological tannins

    Foods, Vol. 9, Núm. 12

  2. Dehydration of protein lactoferrin-glycomacropeptide nanohydrogels

    Food Hydrocolloids, Vol. 101

2019

  1. Content and bioavailability of trace elements and nutrients in grape pomace

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 15, pp. 6713-6721

2017

  1. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  2. Nanocoating with extract of tarbush to retard Fuji apples senescence

    Postharvest Biology and Technology, Vol. 134, pp. 67-75

2016

  1. Assessment of metal bioavailability in the vineyard soil-grapevine system using different extraction methods

    Food Chemistry, Vol. 208, pp. 199-208