Publicacións nas que colabora con MARÍA DEL CARMEN RAZOLA DÍAZ (12)

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

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

    Foods, Vol. 10, Núm. 5

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

    Food Chemistry, Vol. 354

2020

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

    Agronomy, Vol. 10, Núm. 4