Publicaciones en las que colabora con DAVID ARRÁEZ ROMÁN (12)

2020

  1. A Box-Behnken design for optimal green extraction of compounds from olive leaves that potentially activate the AMPK pathway

    Applied Sciences (Switzerland), Vol. 10, Núm. 13

  2. Box-Behnken experimental design for a green extraction method of phenolic compounds from olive leaves

    Industrial Crops and Products, Vol. 154

2019

  1. GC-QTOF-MS as valuable tool to evaluate the influence of cultivar and sample time on olive leaves triterpenic components

    Food Research International, Vol. 115, pp. 219-226

  2. Marine invertebrate extracts induce colon cancer cell death via ros-mediated dna oxidative damage and mitochondrial impairment

    Biomolecules, Vol. 9, Núm. 12

  3. The metabolic and vascular protective effects of olive (Olea europaea L.) leaf extract in diet-induced obesity in mice are related to the amelioration of gut microbiota dysbiosis and to its immunomodulatory properties

    Pharmacological Research, Vol. 150

2018

  1. Characterization of bioactive compounds of Annona cherimola L. leaves using a combined approach based on HPLC-ESI-TOF-MS and NMR

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3607-3619

  2. Olea europaea as Potential Source of Bioactive Compounds for Diseases Prevention

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 389-411

2017

  1. Recent advances in phospholipids from colostrum, milk and dairy by-products

    International Journal of Molecular Sciences, Vol. 18, Núm. 1

2013

  1. Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

    Food Chemistry, Vol. 141, Núm. 2, pp. 869-878

2012

  1. Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MS

    Analytical and Bioanalytical Chemistry, Vol. 404, Núm. 10, pp. 3081-3090

2011

  1. Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork

    Journal of Agricultural and Food Chemistry

2010

  1. Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography-electrospray ionization-time of flight-mass spectrometry (RP-HPLC-ESI-TOF-MS)

    Journal of Cereal Science, Vol. 52, Núm. 2, pp. 170-176