BEATRIZ MARTÍN GARCÍA-rekin lankidetzan egindako argitalpenak (22)

2023

  1. Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation

    Journal of Cereal Science, Vol. 111

  2. Olive byproducts

    Food Byproducts: Valorization Through Nutraceutical Production (Nova Science Publishers, Inc.), pp. 159-187

2022

  1. 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

  2. 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

  3. Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts

    Antioxidants, Vol. 11, Núm. 9

  4. 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

  1. Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions

    LWT, Vol. 150

  2. Chlorella as a valuable ingredient for functional foods

    Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 295-324

  3. Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions

    Food Research International, Vol. 140

  4. Setup of an ultrasonic-assisted extraction to obtain high phenolic recovery in crataegus monogyna leaves

    Molecules, Vol. 26, Núm. 15

2020

  1. 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

  2. Box-Behnken experimental design for a green extraction method of phenolic compounds from olive leaves

    Industrial Crops and Products, Vol. 154

  3. 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

  1. Distribution of free and bound phenolic compounds in buckwheat milling fractions

    Foods, Vol. 8, Núm. 12

  2. 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

  3. Marine invertebrate extracts induce colon cancer cell death via ros-mediated dna oxidative damage and mitochondrial impairment

    Biomolecules, Vol. 9, Núm. 12

  4. Mould starter selection for extended solid-state fermentation of quinoa

    LWT, Vol. 99, pp. 231-237

  5. Optimization of sonotrode ultrasonic-assisted extraction of proanthocyanidins from brewers’ spent grains

    Antioxidants, Vol. 8, Núm. 8

  6. 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

  7. Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study

    Antioxidants, Vol. 8, Núm. 12