![Foto de VITO](/img/nophoto.png)
VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
Publicaciones (157) Publicaciones de VITO VERARDO
2024
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Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action
International Journal of Molecular Sciences, Vol. 25, Núm. 9
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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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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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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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Hydroxytyrosyl punicate: A first overview of a novel phenolipid with antiproliferative and antitrypanosomal activity
Journal of Functional Foods, Vol. 117
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Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa
Foods, Vol. 13, Núm. 6
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Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation
Foods, Vol. 13, Núm. 4
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Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity
Ultrasonics Sonochemistry, Vol. 102
2023
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Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
Foods, Vol. 12, Núm. 6
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Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach
Marine drugs, Vol. 21, Núm. 3
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Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels
Foods, Vol. 12, Núm. 6
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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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Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide
Food Control, Vol. 150
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Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders
Antioxidants, Vol. 12, Núm. 3
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Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes
International journal of molecular sciences, Vol. 24, Núm. 6
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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