Publicaciones (122) Publicaciones de JESÚS LOZANO SÁNCHEZ

2024

  1. Corrigendum to “Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion” [Food Chemistry Volume 434 (2024) 137325] (Food Chemistry (2024) 434, (S030881462301943X), (10.1016/j.foodchem.2023.137325))

    Food Chemistry

  2. Design of experiments for green and GRAS solvent extraction of phenolic compounds from food industry by-products - A systematic review

    TrAC - Trends in Analytical Chemistry, Vol. 171

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

    Nutrients, Vol. 16, Núm. 1

  4. Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion

    Food Chemistry, Vol. 434

2023

  1. Application of pressurized liquid extraction to grape by-products as a circular economy model to provide phenolic compounds enriched ingredient

    Journal of Cleaner Production, Vol. 402

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

    Foods, Vol. 12, Núm. 16

  3. Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer

    Food Research International, Vol. 167

  4. Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts

    Plants, Vol. 12, Núm. 13

  5. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation

    Food Chemistry, Vol. 418

  6. Evaluation of Different Advanced Approaches to Simulation of Dynamic In Vitro Digestion of Polyphenols from Different Food Matrices—A Systematic Review

    Antioxidants, Vol. 12, Núm. 1

  7. Extraction, Characterization, and Bioactivity of Phenolic Compounds—A Case on Hibiscus Genera

    Foods, Vol. 12, Núm. 5

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

    Nutrients, Vol. 15, Núm. 18

  9. Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent

    Journal of Food Science, Vol. 88, Núm. 7, pp. 2968-2983

2022

  1. Agro-food by-products and wastes as polyphenols sources

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71

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

    Foods, Vol. 11, Núm. 21

  3. Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example

    Antioxidants, Vol. 11, Núm. 8

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

    Foods, Vol. 11, Núm. 5

  5. Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation

    Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 447-476

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

    Metabolites, Vol. 12, Núm. 10

  7. Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder

    Foods, Vol. 11, Núm. 20