VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
ANA MARÍA
GÓMEZ CARAVACA
PROFESORA TITULAR DE UNIVERSIDAD
Publicaciones en las que colabora con ANA MARÍA GÓMEZ CARAVACA (66)
2024
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Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 6, pp. 3705-3718
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Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity
Foods, Vol. 13, Núm. 8
2023
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Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts
Fermentation, Vol. 9, Núm. 5
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Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient
Foods, Vol. 12, Núm. 8
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Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide
Food Control, Vol. 150
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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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Olive byproducts
Food Byproducts: Valorization Through Nutraceutical Production (Nova Science Publishers, Inc.), pp. 159-187
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Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits
Foods, Vol. 12, Núm. 7
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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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Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market
Biomolecules, Vol. 12, Núm. 10
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Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity
Antioxidants, Vol. 11, Núm. 3
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Comparison between Ultrasonic Bath and Sonotrode Extraction of Phenolic Compounds from Mango Peel By-Products
Horticulturae, Vol. 8, Núm. 11
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Development of an Effective Sonotrode Based Extraction Technique for the Recovery of Phenolic Compounds with Antioxidant Activities in Cherimoya Leaves
Plants, Vol. 11, Núm. 15
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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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Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes
Antioxidants, Vol. 11, Núm. 3
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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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Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains
Foods, Vol. 11, Núm. 23
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Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts
Antioxidants, Vol. 11, Núm. 9
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The Establishment of Ultrasonic-Assisted Extraction for the Recovery of Phenolic Compounds and Evaluation of Their Antioxidant Activity from Morus alba Leaves
Foods, Vol. 11, Núm. 3