Bioactive Ingredients
BioIngr
EDUARDO JESÚS
GUERRA HERNÁNDEZ
CATEDRÁTICO DE UNIVERSIDAD
Publicacions en què col·labora amb EDUARDO JESÚS GUERRA HERNÁNDEZ (25)
2024
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Combined effect of pulse electric field and probe ultrasound technologies for obtaining phenolic compounds from orange by-product
LWT, Vol. 198
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Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment
LWT, Vol. 212
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Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity
Foods, Vol. 13, Núm. 8
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Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa
Foods, Vol. 13, Núm. 6
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Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil
LWT, Vol. 208
2023
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Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide
Food Control, Vol. 150
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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
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Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity
LWT, Vol. 176
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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
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Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace
Foods, Vol. 11, Núm. 23
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New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) By-Products
Foods, Vol. 11, Núm. 3
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New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market
Molecules, Vol. 27, Núm. 23
2021
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Essential oils from fruit and vegetables, aromatic herbs, and spices: Composition, antioxidant, and antimicrobial activities
Biology, Vol. 10, Núm. 11
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Exploring Dietary Behavior Changes Due to the COVID-19 Confinement in Colombia: A National and Regional Survey Study
Frontiers in Nutrition, Vol. 8
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Influence of infant cereal formulation on phenolic compounds and formation of Maillard reaction products
Journal of Food Composition and Analysis, Vol. 104
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Optimization of ultrasound-assisted extraction via sonotrode of phenolic compounds from orange by-products
Foods, Vol. 10, Núm. 5
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Recent developments in extraction and encapsulation techniques of orange essential oil
Food Chemistry, Vol. 354
2020
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Bioactive compounds and antioxidant capacity of moringa leaves grown in Spain versus 28 leaves commonly consumed in pre-packaged salads
Processes, Vol. 8, Núm. 10, pp. 1-20
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Changes in dietary behaviours during the COVID-19 outbreak confinement in the Spanish COVIDiet study
Nutrients, Vol. 12, Núm. 6, pp. 1-19
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Establishment of acid hydrolysis by box-behnken methodology as pretreatment to obtain reducing sugars from tiger nut byproducts
Agronomy, Vol. 10, Núm. 4