Functional Food Research and Development Centre-ko ikertzaileekin lankidetzan egindako argitalpenak (12)

2024

  1. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients

    Food Research International, Vol. 178

  2. Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation

    Foods, Vol. 13, Núm. 4

2018

  1. 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

  1. 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

  2. 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

  1. Technical optimization of an integrated UF/NF pilot plant for conjoint batch treatment of two-phase olives and olive oil washing wastewaters

    Desalination, Vol. 364, pp. 82-89

2014

  1. Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)

    Food Chemistry, Vol. 157, pp. 174-178

  2. Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids

    Food Research International, Vol. 65, Núm. PC, pp. 445-452

2013

  1. 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

  2. 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

  1. 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

  1. 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