MARÍA ISABEL BORRAS LINARES-rekin lankidetzan egindako argitalpenak (82)

2024

  1. Bioavailability of Supplemented Free Oleanolic Acid and Cyclodextrin–Oleanolic Acid in Growing Pigs, and Effects on Growth Performance, Nutrient Digestibility and Plasma Metabolites

    Animals, Vol. 14, Núm. 19

  2. Design of experiments for green and GRAS solvent extraction of phenolic compounds from food industry by-products - A systematic review

    TrAC - Trends in Analytical Chemistry, Vol. 171

  3. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

    Nutrients, Vol. 16, Núm. 1

  4. Integration of multi-omics analysis reveals metabolic alterations of B lymphocytes in systemic lupus erythematosus

    Clinical Immunology, Vol. 264

  5. Mass Spectrometry Characterization of Honeydew Honey: A Critical Review

    Foods, Vol. 13, Núm. 14

  6. Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process

    Foods, Vol. 13, Núm. 10

  7. Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions

    Food Research International, Vol. 197

2023

  1. Application of pressurized liquid extraction to grape by-products as a circular economy model to provide phenolic compounds enriched ingredient

    Journal of Cleaner Production, Vol. 402

  2. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

    Foods, Vol. 12, Núm. 16

  3. Evaluation of Different Advanced Approaches to Simulation of Dynamic In Vitro Digestion of Polyphenols from Different Food Matrices—A Systematic Review

    Antioxidants, Vol. 12, Núm. 1

  4. Extraction, Characterization, and Bioactivity of Phenolic Compounds—A Case on Hibiscus Genera

    Foods, Vol. 12, Núm. 5

  5. Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation

    Nutrients, Vol. 15, Núm. 18

  6. Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent

    Journal of Food Science, Vol. 88, Núm. 7, pp. 2968-2983

  7. Suppression of sweet taste-related responses by plant-derived bioactive compounds and eating. Part I: A systematic review in humans

    Heliyon, Vol. 9, Núm. 10

  8. Suppression of sweet taste-related responses by plant-derived bioactive compounds and eating. Part II: A systematic review in animals

    Heliyon, Vol. 9, Núm. 10

2022

  1. Agro-food by-products and wastes as polyphenols sources

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71

  2. Analysis and Screening of Commercialized Protein Supplements for Sports Practice

    Foods, Vol. 11, Núm. 21

  3. Caracterización de polifenoles bioactivos de un extracto de hoja de olivo

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 13-14

  4. Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract

    Foods, Vol. 11, Núm. 5

  5. Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation

    Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 447-476