VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
Universidad de Almería
Almería, EspañaPublicacions en col·laboració amb investigadors/es de Universidad de Almería (28)
2024
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Sustainable cultivation of Porphyridium cruentum via agro-industrial by-products: A study on biomass and lipid enhancement
Biocatalysis and Agricultural Biotechnology, Vol. 60
2021
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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
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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Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb
LWT, Vol. 87, pp. 217-224
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Oligosaccharides From Colostrum and Dairy By-Products: Determination, Enrichment, and Healthy Effects
Studies in Natural Products Chemistry (Elsevier B.V.), pp. 157-178
2017
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A focus on advanced physico-chemical processes for olive mill wastewater treatment
Separation and Purification Technology, Vol. 179, pp. 161-174
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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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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
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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
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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
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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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Recent advances in phospholipids from colostrum, milk and dairy by-products
International Journal of Molecular Sciences, Vol. 18, Núm. 1
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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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Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran
RSC Advances, Vol. 6, Núm. 56, pp. 50786-50796
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Effect of fermentation on the content of bioactive compounds in tofu-type products
Journal of Functional Foods, Vol. 27, pp. 131-139
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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
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Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies
Innovation Strategies in the Food Industry: Tools for Implementation (Elsevier Inc.), pp. 211-236
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HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk)
Electrophoresis, Vol. 37, Núm. 7-8, pp. 1072-1084