Publicacións nas que colabora con Paula García Oliveira (62)

2024

  1. Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

    Frontiers in Nutrition, Vol. 11

  2. Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

    Food Frontiers, Vol. 5, Núm. 1, pp. 202-217

  3. Improving phenolic compound extraction from Arnica montana flowers through multivariate optimization of heat and ultrasound-assisted methods

    Sustainable Chemistry and Pharmacy, Vol. 41

  4. Optimization and Bioactive Evaluation of Bifurcaria bifurcata Antioxidant-Rich Extracts for Functional Food and Pharmaceutical Applications

    Antioxidants, Vol. 13, Núm. 10

  5. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

2023

  1. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  2. Anti-diabetic potential of apigenin, luteolin, and baicalein via partially activating PI3K/Akt/Glut-4 signaling pathways in insulin-resistant HepG2 cells

    Food Science and Human Wellness, Vol. 12, Núm. 6, pp. 1991-2000

  3. Antimicrobial Activity of Natural Extracts: The Problem of Mathematical Modeling †

    Engineering Proceedings, Vol. 37, Núm. 1

  4. Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †

    Engineering Proceedings, Vol. 37, Núm. 1

  5. Biological Functions and Utilization of Different Part of the Papaya: A Review

    Food Reviews International, Vol. 39, Núm. 9, pp. 6781-6804

  6. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  7. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

  8. Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †

    Engineering Proceedings, Vol. 48, Núm. 1

  9. Kinetic Extraction of Fucoxanthin from Undaria pinnatifida Using Ethanol as a Solvent

    Marine drugs, Vol. 21, Núm. 7

  10. Optimizing the Thermal Processing of Honey by Studying the Physicochemical Properties and Its Hydroxymethylfurfural Content †

    Engineering Proceedings, Vol. 37, Núm. 1

  11. Pectin Recovery Based on the Exploitation of Kiwi By-Products and the Application of Green Extraction Techniques †

    Engineering Proceedings, Vol. 48, Núm. 1

  12. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

  13. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products

    Critical Reviews in Food Science and Nutrition

  14. Profiling of Phenolic Compounds in Citrus Flowers and Their Biological Activities †

    Engineering Proceedings, Vol. 48, Núm. 1

  15. Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929