Publications by the researcher in collaboration with EDUARDO JESÚS GUERRA HERNÁNDEZ (87)

2024

  1. Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa

    Foods, Vol. 13, Núm. 6

2023

  1. Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity

    Foods, Vol. 12, Núm. 3

  2. Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity

    LWT, Vol. 176

  3. Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction

    Antioxidants, Vol. 12, Núm. 7

2022

  1. Comparación de distintas variedades de Moringa oleifera cultivadas en valencia y según su marco de plantación

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 18-19

  2. Determinación de compuestos fenólicos y actividad antioxidante en fruta típica de granada

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 34-35

  3. Efectos potencialmente beneficiosos del consumo de Moringa oleifera en población geriátrica: una revisión integradora

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 20-21

  4. Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace

    Foods, Vol. 11, Núm. 23

  5. Fuentes de ingesta de azúcar y panela en niños colombianos menores de 3 años

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 49-50

  6. New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) By-Products

    Foods, Vol. 11, Núm. 3

  7. New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market

    Molecules, Vol. 27, Núm. 23

  8. Oxidative Balance Scores (OBSs) Integrating Nutrient, Food and Lifestyle Dimensions: Development of the NutrientL-OBS and FoodL-OBS

    Antioxidants, Vol. 11, Núm. 2

  9. Sugar Content and Sources in Commercial Infant Cereals in Spain

    Children, Vol. 9, Núm. 1

2021

  1. Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

    International Journal of Biological Macromolecules, Vol. 186, pp. 962-974

  2. Essential oils from fruit and vegetables, aromatic herbs, and spices: Composition, antioxidant, and antimicrobial activities

    Biology, Vol. 10, Núm. 11

  3. Exploring Dietary Behavior Changes Due to the COVID-19 Confinement in Colombia: A National and Regional Survey Study

    Frontiers in Nutrition, Vol. 8

  4. Influence of infant cereal formulation on phenolic compounds and formation of Maillard reaction products

    Journal of Food Composition and Analysis, Vol. 104

  5. Linking nonenzymatic antioxidants in the diet and colorectal cancer

    Cancer: Oxidative Stress and Dietary Antioxidants (Elsevier), pp. 219-233

  6. Optimization of ultrasound-assisted extraction via sonotrode of phenolic compounds from orange by-products

    Foods, Vol. 10, Núm. 5

  7. Recent developments in extraction and encapsulation techniques of orange essential oil

    Food Chemistry, Vol. 354