Publications (21) Publications in which a researcher has participated View referenced research data.

filter_list Biotechnology

2024

  1. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

    Antioxidants, Vol. 13, Núm. 4

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

    Foods, Vol. 13, Núm. 14

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

    Food Research International, Vol. 197

2023

  1. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

    Food Research International, Vol. 164

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

    Nutrients, Vol. 15, Núm. 18

  3. Spent coffee grounds as feedstock for the production of biosurfactants and the improved recovery of melanoidins

    World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 9

2022

  1. Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota

    Microorganisms, Vol. 10, Núm. 7

  2. 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

2021

  1. Green tea and its relation to human gut microbiome

    Molecules, Vol. 26, Núm. 13

  2. Recovery of bioactive compounds from pomegranate (Punica granatum l.) peel using pressurized liquid extraction

    Foods, Vol. 10, Núm. 2

  3. Spent coffee grounds as a source of smart biochelates to increase Fe and Zn levels in lettuces

    Journal of Cleaner Production, Vol. 328

2020

  1. Bioactivity of food melanoidins is mediated by gut microbiota

    Food Chemistry, Vol. 316

  2. Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

    Food Chemistry, Vol. 322

  3. Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 10, pp. 2836-2848

  4. Persimmon

    Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (Elsevier), pp. 729-743

  5. Phytotoxicity and chelating capacity of spent coffee grounds: Two contrasting faces in its use as soil organic amendment

    Science of the Total Environment, Vol. 717

  6. Spray-drying microencapsulation of bioactive compounds from lemon verbena green extract

    Foods, Vol. 9, Núm. 11

2019

  1. Enhancing the Yield of Bioactive Compounds from Sclerocarya birrea Bark by Green Extraction Approaches

    Molecules, Vol. 24, Núm. 5

  2. Potential antimicrobial activity of honey phenolic compounds against Gram positive and Gram negative bacteria

    LWT, Vol. 101, pp. 236-245

2018

  1. Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods

    Food Chemistry, Vol. 239, pp. 1263-1272