Publications (178) VITO VERARDO publications

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2025

  1. Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage

    Applied Food Research, Vol. 5, Núm. 2

  2. Evaluation of the potential to increase the recovery of phenolic compounds with antioxidant and antidiabetic activities from mango leaves by fermentation pre-treatment and ultrasound-assisted extraction via sonotrode

    Industrial Crops and Products, Vol. 237

  3. Green Extraction of Phenolic Compounds from Artichoke By-Products: Pilot-Scale Comparison of Ultrasound, Microwave, and Combined Methods with Pectinase Pre-Treatment

    Antioxidants, Vol. 14, Núm. 4

  4. 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

    Industrie Alimentari, Vol. 64, Núm. 671, pp. 5-15

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

    Foods, Vol. 14, Núm. 3

  6. 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

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

    Marine Drugs, Vol. 23, Núm. 1

  8. 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

  9. 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, Vol. 105, Núm. 7, pp. 3868-3884

  10. Student satisfaction of error-based learning practices among university students

    17th International Conference on Education and New Learning Technologies. EDULEARN25 Proceedings. Palma Spain, 30 June-2 July, 2025

  11. Unveiling the anti-inflammatory potential of olive leaf phenolic extracts in diabetes-related endothelial dysfunction

    Frontiers in Endocrinology, Vol. 16

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