JESÚS
LOZANO SÁNCHEZ
PROFESOR TITULAR DE UNIVERSIDAD
Universidade Federal de Santa Maria
Santa Maria, BrasilPublicaciones en colaboración con investigadores/as de Universidade Federal de Santa Maria (14)
2024
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Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions
Food Research International, Vol. 197
2023
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Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer
Food Research International, Vol. 167
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Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation
Food Chemistry, Vol. 418
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Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation
Nutrients, Vol. 15, Núm. 18
2022
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Agro-food by-products and wastes as polyphenols sources
Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71
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Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process
Metabolites, Vol. 12, Núm. 10
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Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions
Horticulturae, Vol. 8, Núm. 7
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Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product
Food Research International, Vol. 161
2021
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Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions
Food Chemistry, Vol. 344
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Preliminary investigation of different drying systems to preserve hydroxytyrosol and its derivatives in olive oil filter cake pressurized liquid extracts
Foods, Vol. 10, Núm. 6
2020
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Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo
Food Chemistry, Vol. 322
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Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction
Food and Bioprocess Technology, Vol. 13, Núm. 12, pp. 2200-2216
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Polyphenols in olive oil: The importance of phenolic compounds in the chemical composition of olive oil
Olives and Olive Oil in Health and Disease Prevention (Elsevier), pp. 111-122
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Structure–biological activity relationships of extra-virgin olive oil phenolic compounds: Health properties and bioavailability
Antioxidants, Vol. 9, Núm. 8, pp. 1-17