VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
MARÍA DEL CARMEN
RAZOLA DÍAZ
PERIODO DE ORIENTACIÓN POSDOCTORAL
Publicaciones en las que colabora con MARÍA DEL CARMEN RAZOLA DÍAZ (28)
2024
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Combined effect of pulse electric field and probe ultrasound technologies for obtaining phenolic compounds from orange by-product
LWT, Vol. 198
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Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment
LWT, Vol. 212
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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
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Food grade pilot scale strategy for non-thermal extraction and recovery of phenolic compounds from orange peels
LWT, Vol. 205
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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
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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Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders
Antioxidants, Vol. 12, Núm. 3
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Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts
Antioxidants, Vol. 12, Núm. 2
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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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Optimization of the Extraction Conditions of Bioactive Compounds from Ocimum basilicum Leaves Using Ultrasound-Assisted Extraction via a Sonotrode
Molecules, Vol. 28, Núm. 13
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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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Application of pulsed electric field processing in the food industry
Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 257-298
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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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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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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