Publikationen, an denen er mitarbeitet Lucía Cassani (40)

2025

  1. Unlocking the potential of fermented beetroot ketchup: Enhancing polyphenol recovery and gut microbiota interactions

    Food Chemistry, Vol. 463

2024

  1. Bioactive peptides released from seaweeds during gastrointestinal digestion

    Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects (Elsevier), pp. 353-385

  2. Bioactivity and Biofunctionality Characterization of Algal Biomass

    Environmental Science and Engineering (Springer Science and Business Media Deutschland GmbH), pp. 651-685

  3. Exploring the Potential of Invasive Species Sargassum muticum: Microwave-Assisted Extraction Optimization and Bioactivity Profiling

    Marine Drugs, Vol. 22, Núm. 8

  4. Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

    Frontiers in Nutrition, Vol. 11

  5. Improving phenolic compound extraction from Arnica montana flowers through multivariate optimization of heat and ultrasound-assisted methods

    Sustainable Chemistry and Pharmacy, Vol. 41

  6. Natural antioxidants from marine sources and their application in foods

    Natural Antioxidants to Enhance the Shelf-Life of Food (Elsevier), pp. 177-213

  7. Nutraceuticals and oxidative stress

    Nutraceuticals: A Holistic Approach to Disease Prevention (De Gruyter), pp. 125-144

  8. Optimization and Bioactive Evaluation of Bifurcaria bifurcata Antioxidant-Rich Extracts for Functional Food and Pharmaceutical Applications

    Antioxidants, Vol. 13, Núm. 10

  9. Phytochemical compounds with promising biological activities from Ascophyllum nodosum extracts using microwave-assisted extraction

    Food chemistry, Vol. 438, pp. 138037

  10. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

  11. Unraveling the Bioactive Potential of Camellia japonica Edible Flowers: Profiling Antioxidant Substances and In Vitro Bioactivity Assessment

    Pharmaceuticals, Vol. 17, Núm. 7

2023

  1. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  2. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  3. Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †

    Engineering Proceedings, Vol. 37, Núm. 1

  4. Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

    Biomolecules, Vol. 13, Núm. 3

  5. Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

    Foods, Vol. 12, Núm. 15

  6. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study

    Foods, Vol. 12, Núm. 16

  7. Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †

    Engineering Proceedings, Vol. 48, Núm. 1

  8. Comparative Study of Microwave-Assisted Extraction and Ultrasound-Assisted Extraction Techniques (MAE vs. UAE) for the Optimized Production of Enriched Extracts in Phenolic Compounds of Camellia japonica var Eugenia de Montijo †

    Engineering Proceedings, Vol. 37, Núm. 1