VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
Functional Food Research and Development Centre
Granada, EspañaPublicacions en col·laboració amb investigadors/es de Functional Food Research and Development Centre (12)
2024
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From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients
Food Research International, Vol. 178
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Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation
Foods, Vol. 13, Núm. 4
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
2017
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RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity
European Food Research and Technology, Vol. 243, Núm. 11, pp. 2011-2024
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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
2015
2014
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Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)
Food Chemistry, Vol. 157, pp. 174-178
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Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids
Food Research International, Vol. 65, Núm. PC, pp. 445-452
2013
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Determination of the major phenolic compounds in pomegranate juices by HPLC-DAD-ESI-MS
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 22, pp. 5328-5337
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Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil
Food Research International, Vol. 54, Núm. 2, pp. 2083-2090
2012
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Molecular characterization of phospholipids by high-performance liquid chromatography combined with an evaporative light scattering detector, high-performance liquid chromatography combined with mass spectrometry, and gas chromatography combined with a flame ionization detector in different oat varieties
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 44, pp. 10963-10969
2011
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Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork
Journal of Agricultural and Food Chemistry