Publikationen, an denen er mitarbeitet MARÍA CARPENA RODRÍGUEZ (72)

2024

  1. Citrus Seed Waste and Circular Bioeconomy: Insights on Nutritional Profile, Health Benefits, and Application as Food Ingredient

    Applied Sciences (Switzerland), Vol. 14, Núm. 20

  2. Corrigendum to “Safer plant-based nanoparticles for combating antibiotic resistance in bacteria: A comprehensive review on its potential applications, recent advances, and future perspective” [Sci. Total Environ. 821 (1–21) (2022) 153472 (15 May)] (Science of the Total Environment (2022) 821, (S0048969722005642), (10.1016/j.scitotenv.2022.153472))

    Science of the Total Environment

  3. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

    Food Reviews International, Vol. 40, Núm. 1, pp. 37-78

  4. Exploring the Potential of Invasive Species Sargassum muticum: Microwave-Assisted Extraction Optimization and Bioactivity Profiling

    Marine Drugs, Vol. 22, Núm. 8

  5. Metabolite Profiling of Macroalgae: Biosynthesis and Beneficial Biological Properties of Active Compounds

    Marine Drugs, Vol. 22, Núm. 10

  6. Natural antioxidants from marine sources and their application in foods

    Natural Antioxidants to Enhance the Shelf-Life of Food (Elsevier), pp. 177-213

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

    Antioxidants, Vol. 13, Núm. 10

  8. Phytochemical compounds with promising biological activities from Ascophyllum nodosum extracts using microwave-assisted extraction

    Food chemistry, Vol. 438, pp. 138037

  9. Preparation of emulsions-filled sodium alginate hydrogel beads to enhance the anti-cancer activity of fangchinoline in vivo and in vitro

    European Polymer Journal, Vol. 202

  10. 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

  11. The fourth industrial revolution in the food industry—part II: Emerging food trends

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 2, pp. 407-437

  12. Toxicity and safety of nutraceuticals

    Nutraceuticals: A Holistic Approach to Disease Prevention (De Gruyter), pp. 345-364

  13. Unraveling the Bioactive Potential of Camellia japonica Edible Flowers: Profiling Antioxidant Substances and In Vitro Bioactivity Assessment

    Pharmaceuticals, Vol. 17, Núm. 7

2023

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

    Engineering Proceedings, Vol. 37, Núm. 1

  2. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  3. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 5, pp. 657-673

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

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

  5. 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

  6. Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

    Foods, Vol. 12, Núm. 19

  7. Emerging Strategies to Combat Methicillin-resistant Staphylococcus aureus (MRSA): Natural Agents with High Potential

    Current Pharmaceutical Design, Vol. 29, Núm. 11, pp. 837-851