Publicacións nas que colabora con VITO VERARDO (18)

2023

  1. 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

  2. New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste

    Sustainability (Switzerland), Vol. 15, Núm. 2

  3. Olive byproducts

    Food Byproducts: Valorization Through Nutraceutical Production (Nova Science Publishers, Inc.), pp. 159-187

2022

  1. Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity

    Antioxidants, Vol. 11, Núm. 3

  2. Development of an Effective Sonotrode Based Extraction Technique for the Recovery of Phenolic Compounds with Antioxidant Activities in Cherimoya Leaves

    Plants, Vol. 11, Núm. 15

  3. Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei

    Marine Drugs, Vol. 20, Núm. 1

  4. Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts

    Antioxidants, Vol. 11, Núm. 9

  5. The Establishment of Ultrasonic-Assisted Extraction for the Recovery of Phenolic Compounds and Evaluation of Their Antioxidant Activity from Morus alba Leaves

    Foods, Vol. 11, Núm. 3

2021

  1. Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions

    LWT, Vol. 150

  2. Chlorella as a valuable ingredient for functional foods

    Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 295-324

  3. Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions

    Food Research International, Vol. 140

  4. Setup of an ultrasonic-assisted extraction to obtain high phenolic recovery in crataegus monogyna leaves

    Molecules, Vol. 26, Núm. 15

2020

  1. Establishment of acid hydrolysis by box-behnken methodology as pretreatment to obtain reducing sugars from tiger nut byproducts

    Agronomy, Vol. 10, Núm. 4

  2. Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains

    Innovative Food Science and Emerging Technologies, Vol. 64

2019

  1. Distribution of free and bound phenolic compounds in buckwheat milling fractions

    Foods, Vol. 8, Núm. 12

  2. GC-QTOF-MS as valuable tool to evaluate the influence of cultivar and sample time on olive leaves triterpenic components

    Food Research International, Vol. 115, pp. 219-226

  3. Optimization of sonotrode ultrasonic-assisted extraction of proanthocyanidins from brewers’ spent grains

    Antioxidants, Vol. 8, Núm. 8

  4. Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study

    Antioxidants, Vol. 8, Núm. 12