Publicacións nas que colabora con CECILIA JIMÉNEZ LÓPEZ (20)

2023

  1. Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions

    Marine Drugs, Vol. 21, Núm. 5

2021

  1. Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

    Trends in Food Science and Technology, Vol. 117, pp. 163-181

  2. Evolution of flavors in extra virgin olive oil shelf-life

    Antioxidants, Vol. 10, Núm. 3, pp. 1-20

  3. Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits

    Food Chemistry, Vol. 341

  4. Management of Wine Aroma Compounds: Principal basis and future perspectives

    Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), pp. 47-70

2020

  1. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy

    Food and Function, Vol. 11, Núm. 6, pp. 4853-4877

  2. Antibacterial use of macroalgae compounds against foodborne pathogens

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

  3. Bioactive compounds and quality of extra virgin olive oil

    Foods, Vol. 9, Núm. 8

  4. Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

    Food and Function, Vol. 11, Núm. 10, pp. 8493-8515

  5. Extraction, properties, and applications of bioactive compounds obtained from microalgae

    Current Pharmaceutical Design, Vol. 26, Núm. 16, pp. 1929-1950

  6. Identification, quantification, and method validation of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83

  7. Metabolites from macroalgae and its applications in the cosmetic industry: A circular economy approach

    Resources, Vol. 9, Núm. 9

  8. Scientific approaches on extraction, purification and stability for the commercialization of fucoxanthin recovered from brown algae

    Foods, Vol. 9, Núm. 8

  9. Scientific basis for the industrialization of traditionally used plants of the Rosaceae family

    Food Chemistry, Vol. 330

  10. Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods

    Food Research International, Vol. 137

  11. Technological application of tannin-based extracts

    Molecules, Vol. 25, Núm. 3

2019

  1. Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 305-350

  2. Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes

    Food Chemistry, Vol. 275, pp. 426-438

  3. The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value

    Antioxidants, Vol. 8, Núm. 9

2018

  1. Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

    Food Chemistry, Vol. 264, pp. 81-91