Publicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (31)

2023

  1. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

2022

  1. Extraction of lipids from microalgae using classical and innovative approaches

    Food Chemistry, Vol. 384

  2. Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties

    International Journal of Biological Macromolecules, Vol. 202, pp. 453-467

  3. Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes

    Applied Sciences (Switzerland), Vol. 12, Núm. 18

  4. The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

    Food Hydrocolloids, Vol. 131

2021

  1. Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

    Food Hydrocolloids, Vol. 118

  2. Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota

    Trends in Food Science and Technology, Vol. 112, pp. 484-494

2020

  1. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions

    Food Research International, Vol. 136

  2. Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

    Food Hydrocolloids, Vol. 108

  3. Effects of ultrasound-assisted extraction and solvent on the phenolic profile, bacterial growth, and anti-inflammatory/antioxidant activities of mediterranean olive and fig leaves extracts

    Molecules, Vol. 25, Núm. 7

  4. Electrospun active biopapers of food waste derived poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with short-term and long-term antimicrobial performance

    Nanomaterials, Vol. 10, Núm. 3

  5. Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

    Food Research International, Vol. 134

  6. The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

    Food Microbiology, Vol. 92

  7. Ultrasonically-assisted and conventional extraction from erodium glaucophyllum roots using ethanol:water mixtures: Phenolic characterization, antioxidant, and anti-inflammatory activities

    Molecules, Vol. 25, Núm. 7

2019

  1. Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

    Food Analytical Methods, Vol. 12, Núm. 11, pp. 2401-2415

  2. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  3. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  4. Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts

    Innovative Food Science and Emerging Technologies, Vol. 52, pp. 189-196

  5. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review

    Food Research International, Vol. 126

  6. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

    Trends in Food Science and Technology, Vol. 83, pp. 63-77