Publications by the researcher in collaboration with ANA MARÍA GÓMEZ CARAVACA (78)

2025

  1. Evaluation of the potential to increase the recovery of phenolic compounds with antioxidant and antidiabetic activities from mango leaves by fermentation pre-treatment and ultrasound-assisted extraction via sonotrode

    Industrial Crops and Products, Vol. 237

  2. Green Extraction of Phenolic Compounds from Artichoke By-Products: Pilot-Scale Comparison of Ultrasound, Microwave, and Combined Methods with Pectinase Pre-Treatment

    Antioxidants, Vol. 14, Núm. 4

  3. Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

    Industrie Alimentari, Vol. 64, Núm. 671, pp. 5-15

  4. Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment

    Foods, Vol. 14, Núm. 3

  5. Integrated biotechnological process based on submerged fermentation and sonotrode extraction as a valuable strategy to obtain phenolic enriched extracts from moringa leaves

    Food Research International, Vol. 201

  6. Optimization of a Sonotrode Extraction Method and New Insight of Phenolic Composition of Fucus vesiculosus

    Marine Drugs, Vol. 23, Núm. 1

  7. Spanish chickpea gene-bank seeds (Cicer arietinum L.) offer an enhanced nutritional quality and polyphenol profile compared with commercial cultivars

    Journal of the Science of Food and Agriculture

  8. Spanish chickpea gene-bank seeds (Cicer arietinum L.) offer an enhanced nutritional quality and polyphenol profile compared with commercial cultivars

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 7, pp. 3868-3884

  9. Unveiling the anti-inflammatory potential of olive leaf phenolic extracts in diabetes-related endothelial dysfunction

    Frontiers in Endocrinology, Vol. 16

2024

  1. 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

  2. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity

    Foods, Vol. 13, Núm. 8

  3. Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

    LWT, Vol. 206

  4. Microbiological Safety and Functional Properties of a Fermented Nut-Based Product

    Foods, Vol. 13, Núm. 19

  5. Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil

    LWT, Vol. 208

2023

  1. 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

  2. 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

  3. Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide

    Food Control, Vol. 150

  4. 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

  5. Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity

    LWT, Vol. 176

  6. Olive byproducts

    Food Byproducts: Valorization Through Nutraceutical Production (Nova Science Publishers, Inc.), pp. 159-187