Publicaciones en las que colabora con ANA MARÍA GÓMEZ CARAVACA (13)

2024

  1. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity

    Foods, Vol. 13, Núm. 8

  2. Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil

    LWT, Vol. 208

2023

  1. Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide

    Food Control, Vol. 150

  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

2021

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

    Biology, Vol. 10, Núm. 11

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

    Foods, Vol. 10, Núm. 5

2020

  1. 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

2018

  1. Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS

    Food Research International, Vol. 112, pp. 390-399

2013

  1. Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

    Food Chemistry, Vol. 141, Núm. 2, pp. 869-878