Publications (167) VITO VERARDO publications

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2025

  1. Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment

    Foods, Vol. 14, Núm. 3

  2. Integrated biotechnological process based on submerged fermentation and sonotrode extraction as a valuable strategy to obtain phenolic enriched extracts from moringa leaves

    Food Research International, Vol. 201

  3. Optimization of a Sonotrode Extraction Method and New Insight of Phenolic Composition of Fucus vesiculosus

    Marine Drugs, Vol. 23, Núm. 1

  4. Spanish chickpea gene-bank seeds (Cicer arietinum L.) offer an enhanced nutritional quality and polyphenol profile compared with commercial cultivars

    Journal of the Science of Food and Agriculture

2024

  1. 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

  2. Combined effect of pulse electric field and probe ultrasound technologies for obtaining phenolic compounds from orange by-product

    LWT, Vol. 198

  3. Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment

    LWT, Vol. 212

  4. 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

  5. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity

    Foods, Vol. 13, Núm. 8

  6. Food grade pilot scale strategy for non-thermal extraction and recovery of phenolic compounds from orange peels

    LWT, Vol. 205

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

    Food Research International, Vol. 178

  8. Hydroxytyrosyl punicate: A first overview of a novel phenolipid with antiproliferative and antitrypanosomal activity

    Journal of Functional Foods, Vol. 117

  9. Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa

    Foods, Vol. 13, Núm. 6

  10. Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

    LWT, Vol. 206

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

    Foods, Vol. 13, Núm. 4

  12. Microbiological Safety and Functional Properties of a Fermented Nut-Based Product

    Foods, Vol. 13, Núm. 19

  13. Sustainable cultivation of Porphyridium cruentum via agro-industrial by-products: A study on biomass and lipid enhancement

    Biocatalysis and Agricultural Biotechnology, Vol. 60

  14. Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil

    LWT, Vol. 208

  15. 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

  1. Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

    Foods, Vol. 12, Núm. 6