MARÍA DEL CARMEN
RAZOLA DÍAZ
PERIODO DE ORIENTACIÓN POSDOCTORAL
EDUARDO JESÚS
GUERRA HERNÁNDEZ
CATEDRÁTICO DE UNIVERSIDAD
Publications by the researcher in collaboration with EDUARDO JESÚS GUERRA HERNÁNDEZ (13)
2024
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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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Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment
LWT, Vol. 212
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Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity
Foods, Vol. 13, Núm. 8
2023
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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
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Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity
LWT, Vol. 176
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Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction
Antioxidants, Vol. 12, Núm. 7
2022
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Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace
Foods, Vol. 11, Núm. 23
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New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) By-Products
Foods, Vol. 11, Núm. 3
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New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market
Molecules, Vol. 27, Núm. 23
2021
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Essential oils from fruit and vegetables, aromatic herbs, and spices: Composition, antioxidant, and antimicrobial activities
Biology, Vol. 10, Núm. 11
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Optimization of ultrasound-assisted extraction via sonotrode of phenolic compounds from orange by-products
Foods, Vol. 10, Núm. 5
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Recent developments in extraction and encapsulation techniques of orange essential oil
Food Chemistry, Vol. 354