Publicaciones en las que colabora con EDUARDO JESÚS GUERRA HERNÁNDEZ (18)

2025

  1. 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

2024

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

    LWT, Vol. 198

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

    LWT, Vol. 212

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

    Foods, Vol. 13, Núm. 8

2023

  1. 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

  2. Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity

    LWT, Vol. 176

  3. 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

  1. Determinación de compuestos fenólicos y actividad antioxidante en fruta típica de Granada

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 34-35

  2. Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace

    Foods, Vol. 11, Núm. 23

  3. Intentional errors and game-based platforms as mechanisms to improve learning among university students: a pilot study carried out in the degree in nutrition

    EDULEARN22 Proceedings. 14th International Conference on Education and New Learning Technologies, 4-6 july, Palma, Spain

  4. New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) By-Products

    Foods, Vol. 11, Núm. 3

  5. 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

  1. Assessment of transversal key competences from university students who participated in the diginut teaching innovation project: preliminary results

    EDULEARN21 Proceedings: 13th International Conference on Education and New Learning Technologies (July 5th-6th, 2021, Online)

  2. Essential oils from fruit and vegetables, aromatic herbs, and spices: Composition, antioxidant, and antimicrobial activities

    Biology, Vol. 10, Núm. 11

  3. Optimization of ultrasound-assisted extraction via sonotrode of phenolic compounds from orange by-products

    Foods, Vol. 10, Núm. 5

  4. Recent developments in extraction and encapsulation techniques of orange essential oil

    Food Chemistry, Vol. 354

  5. Use of digital tools to facilitate self-learning and reinforce concepts in the field of nutrition: the diginut teaching innovation project

    EDULEARN21 Proceedings: 13th International Conference on Education and New Learning Technologies (July 5th-6th, 2021, Online)

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