Publicacións nas que colabora con ANA MARÍA GÓMEZ CARAVACA (75)

2024

  1. Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 6, pp. 3705-3718

  2. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity

    Foods, Vol. 13, Núm. 8

2023

  1. Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts

    Fermentation, Vol. 9, Núm. 5

  2. Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient

    Foods, Vol. 12, Núm. 8

  3. Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation

    Journal of Cereal Science, Vol. 111

  4. Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide

    Food Control, Vol. 150

  5. Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity

    Foods, Vol. 12, Núm. 3

  6. Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity

    LWT, Vol. 176

  7. Olive byproducts

    Food Byproducts: Valorization Through Nutraceutical Production (Nova Science Publishers, Inc.), pp. 159-187

  8. Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits

    Foods, Vol. 12, Núm. 7

  9. Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction

    Antioxidants, Vol. 12, Núm. 7

2022

  1. Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market

    Biomolecules, Vol. 12, Núm. 10

  2. Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity

    Antioxidants, Vol. 11, Núm. 3

  3. Comparison between Ultrasonic Bath and Sonotrode Extraction of Phenolic Compounds from Mango Peel By-Products

    Horticulturae, Vol. 8, Núm. 11

  4. Development of an Effective Sonotrode Based Extraction Technique for the Recovery of Phenolic Compounds with Antioxidant Activities in Cherimoya Leaves

    Plants, Vol. 11, Núm. 15

  5. Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace

    Foods, Vol. 11, Núm. 23

  6. Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes

    Antioxidants, Vol. 11, Núm. 3

  7. New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) By-Products

    Foods, Vol. 11, Núm. 3

  8. Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

    Foods, Vol. 11, Núm. 23

  9. Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts

    Antioxidants, Vol. 11, Núm. 9