Publicacións en colaboración con investigadores/as de Università di Camerino (20)

2023

  1. Investigating the phytotoxic potential of Carlina acaulis essential oil against the weed Bidens pilosa through a physiological and metabolomic approach

    Industrial Crops and Products, Vol. 203

  2. Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil: Lipid composition, quality characteristics, and antioxidant capacity

    Food Bioscience, Vol. 55

  3. Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products

    Food Materials Research, Vol. 3

2022

  1. A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity

    Food Chemistry, Vol. 367

  2. Coffee silverskin: Characterization of B-vitamins, macronutrients, minerals and phytosterols

    Food Chemistry, Vol. 372

  3. Co‐Application of TiO2 Nanoparticles and Arbuscular Mycorrhizal Fungi Improves Essential Oil Quantity and Quality of Sage (Salvia officinalis L.) in Drought Stress Conditions

    Plants, Vol. 11, Núm. 13

  4. Emerging Role of Biosensors and Chemical Indicators to Monitor the Quality and Safety of Meat and Meat Products

    Chemosensors, Vol. 10, Núm. 8

  5. Introducing Three New Fruit-Scented Mints to Farmlands: Insights on Drug Yield, Essential-Oil Quality, and Antioxidant Properties

    Antioxidants, Vol. 11, Núm. 5

2021

  1. A multifaceted review on dihydromyricetin resources, extraction, bioavailability, biotransformation, bioactivities, and food applications with future perspectives to maximize its value

    eFood, Vol. 2, Núm. 4, pp. 164-184

  2. Dendrobium officinale Polysaccharide Alleviates Intestinal Inflammation by Promoting Small Extracellular Vesicle Packaging of miR-433-3p

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 45, pp. 13510-13523

  3. Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice

    LWT, Vol. 147

2020

  1. Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used

    Food Chemistry, Vol. 314

  2. Spent coffee grounds: A potential commercial source of phytosterols

    Food Chemistry, Vol. 325

2019

  1. Horsemeat: Increasing Quality and Nutritional Value

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 31-67

2018

  1. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

2017

  1. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

    Trends in Food Science and Technology, Vol. 67, pp. 260-270

  2. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

    Journal of Food Composition and Analysis, Vol. 61, pp. 28-39

2015

  1. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

    Food Control, Vol. 55, pp. 90-96

  2. Physicochemical properties of foal meat as affected by cooking methods

    Meat Science, Vol. 108, pp. 50-54

2014

  1. Carcass characteristics, meat quality and nutritional value of horsemeat: A review

    Meat Science, Vol. 96, Núm. 4, pp. 1478-1488