Publications in collaboration with researchers from Universidad de Almería (28)

2021

  1. Food use for social innovation by optimizing food waste recovery strategies

    Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 209-227

2017

  1. A focus on advanced physico-chemical processes for olive mill wastewater treatment

    Separation and Purification Technology, Vol. 179, pp. 161-174

  2. Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

    Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791

  3. Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)

    LWT - Food Science and Technology, Vol. 77, pp. 440-448

  4. Influence of drying temperatures on the quality of pasta formulated with different egg products

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 817-825

  5. Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 9, pp. 3058-3064

  6. 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

  7. Recent advances in phospholipids from colostrum, milk and dairy by-products

    International Journal of Molecular Sciences, Vol. 18, Núm. 1

  8. 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

  9. 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