Publications en collaboration avec des chercheurs de University of Bologna (10)

2022

  1. Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars

    Antioxidants, Vol. 11, Núm. 9

2020

  1. Bioactive components in fermented foods and food by-products

    Foods

  2. 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

  1. New insight into the cholesterol-lowering effect of phytosterols in rat cardiomyocytes

    Food Research International, Vol. 89, pp. 1056-1063

2015

  1. 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

  1. Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)

    Food Chemistry, Vol. 157, pp. 174-178

  2. 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

  1. 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

  2. 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

  1. 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