Publicacions en col·laboració amb investigadors/es de Technion – Israel Institute of Technology (6)

2021

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

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

2018

  1. Berries extracts as natural antioxidants in meat products: A review

    Food Research International, Vol. 106, pp. 1095-1104

2017

  1. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 6, pp. 1345-1358

  2. Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by: Lactobacillus casei-01

    Food and Function, Vol. 8, Núm. 8, pp. 2760-2770

  3. Innovative "green" and novel strategies for the extraction of bioactive added value compounds from citruswastes - A review

    Molecules, Vol. 22, Núm. 5

  4. 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