Publicacions en col·laboració amb investigadors/es de Universidade Federal de Santa Maria (13)

2023

  1. Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer

    Food Research International, Vol. 167

  2. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation

    Food Chemistry, Vol. 418

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

    Nutrients, Vol. 15, Núm. 18

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. Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process

    Metabolites, Vol. 12, Núm. 10

  3. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

    Horticulturae, Vol. 8, Núm. 7

  4. Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product

    Food Research International, Vol. 161

2021

  1. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

    Food Chemistry, Vol. 344

  2. Preliminary investigation of different drying systems to preserve hydroxytyrosol and its derivatives in olive oil filter cake pressurized liquid extracts

    Foods, Vol. 10, Núm. 6

2020

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

    Food Chemistry, Vol. 322

  2. Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction

    Food and Bioprocess Technology, Vol. 13, Núm. 12, pp. 2200-2216

  3. Polyphenols in olive oil: The importance of phenolic compounds in the chemical composition of olive oil

    Olives and Olive Oil in Health and Disease Prevention (Elsevier), pp. 111-122

  4. Structure–biological activity relationships of extra-virgin olive oil phenolic compounds: Health properties and bioavailability

    Antioxidants, Vol. 9, Núm. 8, pp. 1-17