Publicaciones en las que colabora con VITO VERARDO (21)

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. Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels

    Foods, Vol. 12, Núm. 6

  2. 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

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

    LWT, Vol. 176

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

    Foods, Vol. 11, Núm. 23

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

    Foods, Vol. 11, Núm. 3

  3. 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

2021

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

    Biology, Vol. 10, Núm. 11

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

    Frontiers in Nutrition, Vol. 8

  3. Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

    Food Quality and Preference, Vol. 93

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

    Journal of Food Composition and Analysis, Vol. 104

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

    Foods, Vol. 10, Núm. 5

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

    Food Chemistry, Vol. 354

2020

  1. Bioactive compounds and antioxidant capacity of moringa leaves grown in Spain versus 28 leaves commonly consumed in pre-packaged salads

    Processes, Vol. 8, Núm. 10, pp. 1-20

  2. Changes in dietary behaviours during the COVID-19 outbreak confinement in the Spanish COVIDiet study

    Nutrients, Vol. 12, Núm. 6, pp. 1-19

  3. Establishment of acid hydrolysis by box-behnken methodology as pretreatment to obtain reducing sugars from tiger nut byproducts

    Agronomy, Vol. 10, Núm. 4

  4. New advances in the determination of free and bound phenolic compounds of banana passion fruit pulp (Passiflora tripartita, var. mollissima (kunth) l.h. bailey) and their in vitro antioxidant and hypoglycemic capacities

    Antioxidants, Vol. 9, Núm. 7, pp. 1-17

2019

  1. Analytical approaches in coffee quality control

    Caffeinated and Cocoa Based Beverages: Volume 8. The Science of Beverages (Elsevier), pp. 285-336

  2. Grape seeds proanthocyanidins: An overview of in vivo bioactivity in animal models

    Nutrients, Vol. 11, Núm. 10