ANA MARÍA
GÓMEZ CARAVACA
PROFESORA TITULAR DE UNIVERSIDAD
BEATRIZ
MARTÍN GARCÍA
Researcher in the period 2022-2022
Publications by the researcher in collaboration with BEATRIZ MARTÍN GARCÍA (22)
2023
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Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation
Journal of Cereal Science, Vol. 111
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Olive byproducts
Food Byproducts: Valorization Through Nutraceutical Production (Nova Science Publishers, Inc.), pp. 159-187
2022
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Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity
Antioxidants, Vol. 11, Núm. 3
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Development of an Effective Sonotrode Based Extraction Technique for the Recovery of Phenolic Compounds with Antioxidant Activities in Cherimoya Leaves
Plants, Vol. 11, Núm. 15
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Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts
Antioxidants, Vol. 11, Núm. 9
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The Establishment of Ultrasonic-Assisted Extraction for the Recovery of Phenolic Compounds and Evaluation of Their Antioxidant Activity from Morus alba Leaves
Foods, Vol. 11, Núm. 3
2021
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Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions
LWT, Vol. 150
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Chlorella as a valuable ingredient for functional foods
Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 295-324
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Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions
Food Research International, Vol. 140
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Setup of an ultrasonic-assisted extraction to obtain high phenolic recovery in crataegus monogyna leaves
Molecules, Vol. 26, Núm. 15
2020
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A Box-Behnken design for optimal green extraction of compounds from olive leaves that potentially activate the AMPK pathway
Applied Sciences (Switzerland), Vol. 10, Núm. 13
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Box-Behnken experimental design for a green extraction method of phenolic compounds from olive leaves
Industrial Crops and Products, Vol. 154
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Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains
Innovative Food Science and Emerging Technologies, Vol. 64
2019
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Distribution of free and bound phenolic compounds in buckwheat milling fractions
Foods, Vol. 8, Núm. 12
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GC-QTOF-MS as valuable tool to evaluate the influence of cultivar and sample time on olive leaves triterpenic components
Food Research International, Vol. 115, pp. 219-226
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Marine invertebrate extracts induce colon cancer cell death via ros-mediated dna oxidative damage and mitochondrial impairment
Biomolecules, Vol. 9, Núm. 12
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Mould starter selection for extended solid-state fermentation of quinoa
LWT, Vol. 99, pp. 231-237
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Optimization of sonotrode ultrasonic-assisted extraction of proanthocyanidins from brewers’ spent grains
Antioxidants, Vol. 8, Núm. 8
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The metabolic and vascular protective effects of olive (Olea europaea L.) leaf extract in diet-induced obesity in mice are related to the amelioration of gut microbiota dysbiosis and to its immunomodulatory properties
Pharmacological Research, Vol. 150
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Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study
Antioxidants, Vol. 8, Núm. 12