ANA MARÍA
GÓMEZ CARAVACA
PROFESORA TITULAR DE UNIVERSIDAD
University of Bologna
Bolonia, ItaliaPublikationen in Zusammenarbeit mit Forschern von University of Bologna (10)
2022
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Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars
Antioxidants, Vol. 11, Núm. 9
2020
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Bioactive components in fermented foods and food by-products
Foods
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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
2016
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New insight into the cholesterol-lowering effect of phytosterols in rat cardiomyocytes
Food Research International, Vol. 89, pp. 1056-1063
2015
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Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies
Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 16, pp. 4130-4137
2014
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Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)
Food Chemistry, Vol. 157, pp. 174-178
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Phenolic compounds and saponins in plants grown under different irrigation regimes
Polyphenols in Plants: Isolation, Purification and Extract Preparation (Elsevier Inc.), pp. 37-52
2013
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Bioactive lipids in the butter production chain from parmigiano reggiano cheese area
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 14, pp. 3625-3633
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Determination of the major phenolic compounds in pomegranate juices by HPLC-DAD-ESI-MS
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 22, pp. 5328-5337
2012
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Comparison of the composition of Pinus radiata bark extracts obtained at bench- and pilot-scales
Industrial Crops and Products, Vol. 38, Núm. 1, pp. 21-26