VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
Elixabet
Díaz de Cerio Alonso de Mezquía
Publications by the researcher in collaboration with Elixabet Díaz de Cerio Alonso de Mezquía (21)
2024
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Hydroxytyrosyl punicate: A first overview of a novel phenolipid with antiproliferative and antitrypanosomal activity
Journal of Functional Foods, Vol. 117
2023
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Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes
International journal of molecular sciences, Vol. 24, Núm. 6
2022
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Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave-assisted cryoconcentration
Journal of Food Processing and Preservation, Vol. 46, Núm. 2
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Is nanofiltration an efficient technology to recover and stabilize phenolic compounds from guava (Psidium guajava) leaves extract?
Food Bioscience, Vol. 50
2021
2020
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Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols
Food Research International, Vol. 130
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Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
Frontiers in Microbiology, Vol. 11
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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
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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New insight into phenolic composition of chayote (Sechium edule (Jacq.) Sw.)
Food Chemistry, Vol. 295, pp. 514-519
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Optimization of sonotrode ultrasonic-assisted extraction of proanthocyanidins from brewers’ spent grains
Antioxidants, Vol. 8, Núm. 8
2018
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Characterization of bioactive compounds of Annona cherimola L. leaves using a combined approach based on HPLC-ESI-TOF-MS and NMR
Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3607-3619
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Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology
Food Chemistry, Vol. 269, pp. 258-263
2017
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Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves
Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791
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Health effects of Psidium guajava L. Leaves: An overview of the last decade
International Journal of Molecular Sciences, Vol. 18, Núm. 4
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Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS
Journal of Pharmaceutical and Biomedical Analysis, Vol. 133, pp. 1-7
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The hypoglycemic effects of guava leaf (Psidium guajava L.) extract are associated with improving endothelial dysfunction in mice with diet-induced obesity
Food Research International, Vol. 96, pp. 64-71
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Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products
Food Research International, Vol. 100, pp. 423-434
2016
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Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS
Journal of Functional Foods, Vol. 22, pp. 376-388
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Exploratory characterization of phenolic compounds with demonstrated anti-diabetic activity in guava leaves at different Oxidation States
International Journal of Molecular Sciences, Vol. 17, Núm. 5