Publicacions en col·laboració amb investigadors/es de Universidad de Almería (35)

2024

  1. Sustainable cultivation of Porphyridium cruentum via agro-industrial by-products: A study on biomass and lipid enhancement

    Biocatalysis and Agricultural Biotechnology, Vol. 60

2021

  1. Food use for social innovation by optimizing food waste recovery strategies

    Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 209-227

2019

  1. Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation

    Plant Foods for Human Nutrition, Vol. 74, Núm. 1, pp. 40-46

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. Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

    LWT, Vol. 87, pp. 217-224

  3. Oligosaccharides From Colostrum and Dairy By-Products: Determination, Enrichment, and Healthy Effects

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 157-178

2017

  1. A focus on advanced physico-chemical processes for olive mill wastewater treatment

    Separation and Purification Technology, Vol. 179, pp. 161-174

  2. Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

    Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791

  3. Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)

    LWT - Food Science and Technology, Vol. 77, pp. 440-448

  4. Influence of drying temperatures on the quality of pasta formulated with different egg products

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 817-825

  5. Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 9, pp. 3058-3064

  6. Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS

    Journal of Pharmaceutical and Biomedical Analysis, Vol. 133, pp. 1-7

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

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

  8. The hypoglycemic effects of guava leaf (Psidium guajava L.) extract are associated with improving endothelial dysfunction in mice with diet-induced obesity

    Food Research International, Vol. 96, pp. 64-71

  9. Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products

    Food Research International, Vol. 100, pp. 423-434

2016

  1. Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS

    Journal of Functional Foods, Vol. 22, pp. 376-388

  2. Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran

    RSC Advances, Vol. 6, Núm. 56, pp. 50786-50796

  3. Effect of fermentation on the content of bioactive compounds in tofu-type products

    Journal of Functional Foods, Vol. 27, pp. 131-139

  4. Exploratory characterization of phenolic compounds with demonstrated anti-diabetic activity in guava leaves at different Oxidation States

    International Journal of Molecular Sciences, Vol. 17, Núm. 5

  5. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies

    Innovation Strategies in the Food Industry: Tools for Implementation (Elsevier Inc.), pp. 211-236