Publicaciones en las que colabora con ÁLVARO FERNÁNDEZ OCHOA (13)

2024

  1. Evaluation of Bioactive Effects of Five Plant Extracts with Different Phenolic Compositions against Different Therapeutic Targets

    Antioxidants, Vol. 13, Núm. 2

  2. Hibiscus sabdariffa-loaded nanostructured lipid carriers (NLC) for fortified nutraceutical milks

    European Food Research and Technology

2023

  1. Clean and green analytical techniques

    Marine Phenolic Compounds: Science and Engineering (Elsevier), pp. 3-45

  2. Neuroprotective Effects of Agri-Food By-Products Rich in Phenolic Compounds

    Nutrients, Vol. 15, Núm. 2

  3. The Potential of Mangifera indica L. Peel Extract to Be Revalued in Cosmetic Applications

    Antioxidants, Vol. 12, Núm. 10

2022

  1. Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example

    Antioxidants, Vol. 11, Núm. 8

  2. Cosmeceutical Potential of Major Tropical and Subtropical Fruit By‐Products for a Sustainable Revalorization

    Antioxidants, Vol. 11, Núm. 2

  3. Recent Analytical Approaches for the Study of Bioavailability and Metabolism of Bioactive Phenolic Compounds

    Molecules, Vol. 27, Núm. 3

  4. Therapeutic Targets for Phenolic Compounds from Agro-industrial By-products against Obesity

    Current Medicinal Chemistry, Vol. 29, Núm. 6, pp. 1083-1098

2020

  1. Optimized Extraction of Phenylpropanoids and Flavonoids from Lemon Verbena Leaves by Supercritical Fluid System Using Response Surface Methodology

    Foods, Vol. 9, Núm. 7

  2. Pleiotropic biological effects of dietary phenolic compounds and their metabolites on energy metabolism, inflammation and aging

    Molecules, Vol. 25, Núm. 3

  3. Spray-drying microencapsulation of bioactive compounds from lemon verbena green extract

    Foods, Vol. 9, Núm. 11

2017

  1. Phenolic compounds in rosemary as potential source of bioactive compounds against colorectal cancer: In situ absorption and metabolism study

    Journal of Functional Foods, Vol. 33, pp. 202-210