JESÚS
LOZANO SÁNCHEZ
PROFESOR TITULAR DE UNIVERSIDAD
Publications (126) JESÚS LOZANO SÁNCHEZ publications
2024
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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
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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
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Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates
Nutrients, Vol. 16, Núm. 1
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Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production
Foods, Vol. 13, Núm. 7
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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
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Mass Spectrometry Characterization of Honeydew Honey: A Critical Review
Foods, Vol. 13, Núm. 14
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Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process
Foods, Vol. 13, Núm. 10
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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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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
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Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review
Foods, Vol. 12, Núm. 16
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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 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
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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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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
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Extraction, Characterization, and Bioactivity of Phenolic Compounds—A Case on Hibiscus Genera
Foods, Vol. 12, Núm. 5
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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
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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
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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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Analysis and Screening of Commercialized Protein Supplements for Sports Practice
Foods, Vol. 11, Núm. 21
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Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example
Antioxidants, Vol. 11, Núm. 8