CIENCIAS DE LOS ALIMENTOS Y NUTRICIÓN
CAyN
University of Naples Federico II
Nápoles, ItaliaPublications in collaboration with researchers from University of Naples Federico II (5)
2024
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Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production
Foods, Vol. 13, Núm. 7
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Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves
Foods, Vol. 13, Núm. 2
2022
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Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota
Biomedicine and Pharmacotherapy, Vol. 148
2021
2017
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High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6452-6459