VITO VERARDO-rekin lankidetzan egindako argitalpenak (23)

2024

  1. Combined effect of pulse electric field and probe ultrasound technologies for obtaining phenolic compounds from orange by-product

    LWT, Vol. 198

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

    Foods, Vol. 13, Núm. 8

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

    Foods, Vol. 13, Núm. 6

  4. 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

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

    Journal of Food Composition and Analysis, Vol. 104

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

    Foods, Vol. 10, Núm. 5

  5. 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