Publicacións en colaboración con investigadores/as de Instituto de Investigacións Mariñas (25)

2018

  1. Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques

    Food Research International, Vol. 109, pp. 455-471

2016

  1. Optimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodology

    Food and Bioproducts Processing, Vol. 98, pp. 283-298

2015

  1. An efficient methodology for quantification of synergy and antagonism in single electron transfer antioxidant assays

    Food Research International, Vol. 67, pp. 284-298

  2. An environmental management industrial solution for the treatment and reuse of mussel wastewaters

    Science of the Total Environment, Vol. 538, pp. 117-128

  3. Crocin bleaching antioxidant assay revisited: Application to microplate to analyse antioxidant and pro-oxidant activities

    Food Chemistry, Vol. 167, pp. 299-310

  4. Mathematical model as a standard procedure to analyze small and large water distribution networks

    Journal of Cleaner Production

2014

  1. A Time-Dose Model to Quantify the Antioxidant Responses of the Oxidative Hemolysis Inhibition Assay (OxHLIA) and Its Extension to Evaluate Other Hemolytic Effectors

    BioMed Research International, Vol. 2014

  2. A critical point: The problems associated with the variety of criteria to quantify the antioxidant capacity

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 24, pp. 5472-5484

  3. A new mathematical model to quantify and characterize the response to pro- and anti-oxidants of the copper-induced oxidation of LDL assay. A tool for examination of potential preventive compounds and clinical risk prediction

    Food Research International, Vol. 66, pp. 501-513

  4. Analytical criteria to quantify and compare the antioxidant and pro-oxidant capacity in competition assays: The bell protection function

    Food Research International, Vol. 60, pp. 48-58

  5. Determination of feedback in judo by means of T-patterns

    Motriz. Revista de Educacao Fisica, Vol. 20, Núm. 1, pp. 47-53

  6. In vitro determination of the lipophilic and hydrophilic antioxidant capacity of unroasted coffee bean extracts and their synergistic and antagonistic effects

    Food Research International, Vol. 62, pp. 1183-1196

  7. Mathematical modeling of area under the curve assessment criteria to quantify the antioxidant and pro-oxidant capacity: Coffee extracts as a case study

    Food Research International, Vol. 64, pp. 962-975

  8. Oversimplification and overstandardization in biological methods: Sperm bioassays in ecotoxicology as a case of study and a proposal for their reformulation

    The Scientific World Journal, Vol. 2014

  9. Quantification, characterization and description of synergy and antagonism in the antioxidant response

    Food Research International, Vol. 60, pp. 218-229

2013

  1. A new microplate procedure for simultaneous assessment of lipophilic and hydrophilic antioxidants and pro-oxidants, using crocin and β-carotene bleaching methods in a single combined assay: Tea extracts as a case study

    Food Research International, Vol. 53, Núm. 2, pp. 836-846

  2. Amylase production by Aspergillus oryzae in a solid-state bioreactor with fed-batch operation using mussel processing wastewaters as feeding medium

    Journal of Chemical Technology and Biotechnology, Vol. 88, Núm. 2, pp. 226-236

  3. Development of a bivariate mathematical model to characterize simultaneously the dose-time-responses of pro-oxidant agents

    American Society of Agricultural and Biological Engineers Annual International Meeting 2013, ASABE 2013

  4. NOEC and LOEC as merely concessive expedients: Two unambiguous alternatives and some criteria to maximize the efficiency of dose-response experimental designs

    Science of the Total Environment, Vol. 461-462, pp. 576-586

2012

  1. Comparison of several mathematical models for describing the joint effect of temperature and ph on glucanex activity

    Biotechnology Progress, Vol. 28, Núm. 2, pp. 372-381