María Figueiredo González-rekin lankidetzan egindako argitalpenak (8)

2022

  1. Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness

    Food Chemistry, Vol. 394

  2. Singular Olive Oils from a Recently Discovered Spanish North‐Western Cultivar: An Exhaustive 3‐Year Study of Their Chemical Composition and In‐Vitro Antidiabetic Potential

    Antioxidants, Vol. 11, Núm. 7

2021

  1. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 39, pp. 11592-11605

  2. Searching for the perfect evaluation system: What are the mostsuitable assessment tools?

    Actas del III Congreso Internacional de Innovación Docente e Investigación en Educación Superior: cambios en el proceso de enseñanza-aprendizaje de las Áreas del Conocimiento. 15-20 de noviembre de 2021

2020

  1. Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils

    Food Research International, Vol. 137

2019

  1. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

    Food Research International, Vol. 116, pp. 447-454

2018

  1. Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

    Food Research International, Vol. 106, pp. 558-567

  2. Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra

    Molecules, Vol. 23, Núm. 4