Publicacións en colaboración con investigadores/as de Catholic University of the Sacred Heart (38)

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. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

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

    Engineering Proceedings, Vol. 48, Núm. 1

  5. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

  6. Untargeted metabolomics and in vitro functional analysis unravel the intraspecific bioactive potential of flowers from underexplored Camellia japonica cultivars facing their industrial application

    Industrial Crops and Products, Vol. 204

2022

  1. A HPLC‐DAD method for identifying and estimating the content of fucoxanthin, β‐carotene and chlorophyll a in brown algal extracts

    Food Chemistry Advances, Vol. 1

  2. Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods

    Current Opinion in Food Science, Vol. 46

  3. Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation

    Food Chemistry: X, Vol. 13

  4. Determinants of consumer acceptance of new technologies used to trace and certify sustainable food products: A mini-review on blockchain technology

    Current Opinion in Environmental Science and Health, Vol. 30

  5. Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers

    Antioxidants, Vol. 11, Núm. 11

  6. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

  7. Pigment Composition of Nine Brown Algae from the Iberian Northwestern Coastline: Influence of the Extraction Solvent

    Marine Drugs, Vol. 20, Núm. 2

  8. Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

    International Journal of Molecular Sciences, Vol. 23, Núm. 4

  9. Untargeted Phenolic Profiling and Functional Insights of the Aerial Parts and Bulbs of Drimia maritima (L.) Stearn

    Plants, Vol. 11, Núm. 5

2021

  1. Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

    Meat science, Vol. 180, pp. 108584

  2. Citrullus lanatus as source of bioactive components: An up-to-date review

    Trends in Food Science and Technology, Vol. 111, pp. 208-222

  3. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  4. Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

    LWT, Vol. 141

2020

  1. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

    Current Opinion in Food Science, Vol. 31, pp. 81-87