Publicacións en colaboración con investigadores/as de Gorgan University of Agricultural Sciences and Natural Resources (10)

2023

  1. Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications

    Advances in Colloid and Interface Science, Vol. 311

2022

  1. Anti-Depressant Properties of Crocin Molecules in Saffron

    Molecules, Vol. 27, Núm. 7

  2. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 30, pp. 8467-8496

2021

  1. Application of cornelian cherry (Cornus mas l.) peel in probiotic ice cream: Functionality and viability during storage

    Antioxidants, Vol. 10, Núm. 11

  2. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  3. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  4. Encapsulation of essential oils

    Functionality of Cyclodextrins in Encapsulation for Food Applications (Springer International Publishing), pp. 115-135

  5. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

    Trends in Food Science and Technology, Vol. 118, pp. 688-710

2020

  1. Advantages of techniques to fortify food products with the benefits of fish oil

    Food Research International, Vol. 137

  2. Food Frontiers: An academically sponsored new journal

    Food Frontiers