Publicacións en colaboración con investigadores/as de University of Turin (9)

2023

  1. Edible fruits and berries as a source of functional polyphenols: current scene and future perspectives

    Phytochemistry Reviews

2022

  1. Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends

    Drying Technology, Vol. 40, Núm. 8, pp. 1539-1561

2021

  1. Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion

    Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

2018

  1. The use and design of the BSC in the health care sector: A systematic literature review for Italy, Spain, and Portugal

    International Journal of Health Planning and Management, Vol. 33, Núm. 1, pp. 6-30

2017

  1. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  2. Nanocoating with extract of tarbush to retard Fuji apples senescence

    Postharvest Biology and Technology, Vol. 134, pp. 67-75

  3. Plasma membrane depolarization precedes photosynthesis damage and long-term leaf bleaching in (E)-chalcone-treated Arabidopsis shoots

    Journal of Plant Physiology, Vol. 218, pp. 56-65

2006

  1. The influence of climate changes in Platanus spp. pollination in Spain and Italy

    Grana, Vol. 45, Núm. 3, pp. 222-229