Publicacions en què col·labora amb ROSA MARÍA QUIRANTES PINE (16)

2024

  1. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

    Nutrients, Vol. 16, Núm. 1

  2. Mass Spectrometry Characterization of Honeydew Honey: A Critical Review

    Foods, Vol. 13, Núm. 14

  3. Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process

    Foods, Vol. 13, Núm. 10

  4. Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions

    Food Research International, Vol. 197

2023

  1. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

    Foods, Vol. 12, Núm. 16

  2. Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation

    Nutrients, Vol. 15, Núm. 18

2022

  1. Analysis and Screening of Commercialized Protein Supplements for Sports Practice

    Foods, Vol. 11, Núm. 21

  2. Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract

    Foods, Vol. 11, Núm. 5

  3. Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process

    Metabolites, Vol. 12, Núm. 10

  4. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

    Horticulturae, Vol. 8, Núm. 7

  5. Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

    Foods, Vol. 11, Núm. 13

2018

  1. Optimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product

    Electrophoresis, Vol. 39, Núm. 15, pp. 1908-1916

2013

  1. HPLC-ESI-QTOF-MS as a powerful analytical tool for characterising phenolic compounds in olive-leaf extracts

    Phytochemical Analysis, Vol. 24, Núm. 3, pp. 213-223

  2. Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

    Food Control, Vol. 30, Núm. 2, pp. 606-615

  3. Xenohormetic and anti-aging activity of secoiridoid polyphenols present in extra virgin olive oil: A new family of gerosuppressant agents

    Cell Cycle, Vol. 12, Núm. 4, pp. 555-578

2011

  1. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 21, pp. 11491-11500