VITO
VERARDO
PROFESOR TITULAR DE UNIVERSIDAD
Publicaciones (161) 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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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
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Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation
Foods, Vol. 13, Núm. 4
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Microbiological Safety and Functional Properties of a Fermented Nut-Based Product
Foods, Vol. 13, Núm. 19
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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
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Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil
LWT, Vol. 208
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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