Publicacións en colaboración con investigadores/as de University of Genoa (37)

2024

  1. 3G-biorefinery from olive oil pomace: Biocapture of CO2 from biogas and lipid production

    Algal Research, Vol. 78

2020

  1. Emerging Exotic Fruits: New Functional Foods in the European Market

    eFood, Vol. 1, Núm. 2, pp. 126-139

  2. In vitro intestinal transport and anti-inflammatory properties of ideain across Caco-2 transwell model

    Fitoterapia, Vol. 146

  3. New insights into Citrus genus: From ancient fruits to new hybrids

    Food Frontiers, Vol. 1, Núm. 3, pp. 305-328

2019

  1. Antioxidant and cytoprotective activities of an ancient Mediterranean citrus (Citrus lumia Risso) albedo extract: Microscopic observations and polyphenol characterization

    Food Chemistry, Vol. 279, pp. 347-355

2018

  1. Essential oil of Citrus lumia Risso: Phytochemical profile, antioxidant properties and activity on the central nervous system

    Food and Chemical Toxicology, Vol. 119, pp. 407-416

  2. Regulatory Efficacy of Brown Seaweed Lessonia nigrescens Extract on the Gene Expression Profile and Intestinal Microflora in Type 2 Diabetic Mice

    Molecular Nutrition and Food Research, Vol. 62, Núm. 4

2017

  1. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434

    CyTA: Journal of food, Vol. 15, Núm. 4, pp. 525-530

  2. Influence of toluene and salinity on biosurfactant production by bacillus sp.: Scale up from flasks to a bench-scale bioreactor

    Brazilian Journal of Chemical Engineering, Vol. 34, Núm. 2, pp. 395-405

  3. Phytochemicals from fern species: potential for medicine applications

    Phytochemistry Reviews, Vol. 16, Núm. 3, pp. 379-440

  4. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus

    Probiotics and Antimicrobial Proteins, Vol. 9, Núm. 4, pp. 466-472

  5. Therapeutic properties of bioactive compounds from different honeybee products

    Frontiers in Pharmacology, Vol. 8, Núm. JUN

2016

  1. Therapeutic Potential of Temperate Forage Legumes: A Review

    Critical Reviews in Food Science and Nutrition, Vol. 56, pp. S149-S161

2015

  1. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures

    International Journal of Food Science and Technology, Vol. 50, Núm. 4, pp. 864-870

  2. Production of bacteriocin-like inhibitory substance by Bifidobacterium lactis in skim milk supplemented with additives

    Journal of Dairy Research, Vol. 82, Núm. 3, pp. 350-355

2013

  1. Lactic acid properties, applications and production: A review

    Trends in Food Science and Technology, Vol. 30, Núm. 1, pp. 70-83

  2. New trends in biotechnological processes to increase the environmental protection

    BioMed Research International

2012

  1. Bioenergetic aspects of xylitol production from Lignocellulosic materials

    D-Xylitol: Fermentative Production, Application and Commercialization (Springer-Verlag Berlin Heidelberg), pp. 205-225

  2. Fermentation strategies explored for xylitol production

    D-Xylitol: Fermentative Production, Application and Commercialization (Springer-Verlag Berlin Heidelberg), pp. 161-191

2011

  1. Citric acid production from orange peel wastes by solid-state fermentation

    Brazilian Journal of Microbiology, Vol. 42, Núm. 1, pp. 394-409