VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
BELÉN
GARCÍA VILLANOVA RUIZ
CATEDRÁTICA DE UNIVERSIDAD
Publications by the researcher in collaboration with BELÉN GARCÍA VILLANOVA RUIZ (21)
2024
2023
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Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels
Foods, Vol. 12, Núm. 6
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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
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Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity
LWT, Vol. 176
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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
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Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace
Foods, Vol. 11, Núm. 23
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New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) By-Products
Foods, Vol. 11, Núm. 3
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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
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Essential oils from fruit and vegetables, aromatic herbs, and spices: Composition, antioxidant, and antimicrobial activities
Biology, Vol. 10, Núm. 11
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Exploring Dietary Behavior Changes Due to the COVID-19 Confinement in Colombia: A National and Regional Survey Study
Frontiers in Nutrition, Vol. 8
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Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study
Food Quality and Preference, Vol. 93
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Influence of infant cereal formulation on phenolic compounds and formation of Maillard reaction products
Journal of Food Composition and Analysis, Vol. 104
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Optimization of ultrasound-assisted extraction via sonotrode of phenolic compounds from orange by-products
Foods, Vol. 10, Núm. 5
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Recent developments in extraction and encapsulation techniques of orange essential oil
Food Chemistry, Vol. 354
2020
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Bioactive compounds and antioxidant capacity of moringa leaves grown in Spain versus 28 leaves commonly consumed in pre-packaged salads
Processes, Vol. 8, Núm. 10, pp. 1-20
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Changes in dietary behaviours during the COVID-19 outbreak confinement in the Spanish COVIDiet study
Nutrients, Vol. 12, Núm. 6, pp. 1-19
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Establishment of acid hydrolysis by box-behnken methodology as pretreatment to obtain reducing sugars from tiger nut byproducts
Agronomy, Vol. 10, Núm. 4
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New advances in the determination of free and bound phenolic compounds of banana passion fruit pulp (Passiflora tripartita, var. mollissima (kunth) l.h. bailey) and their in vitro antioxidant and hypoglycemic capacities
Antioxidants, Vol. 9, Núm. 7, pp. 1-17
2019
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Analytical approaches in coffee quality control
Caffeinated and Cocoa Based Beverages: Volume 8. The Science of Beverages (Elsevier), pp. 285-336
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Grape seeds proanthocyanidins: An overview of in vivo bioactivity in animal models
Nutrients, Vol. 11, Núm. 10