Publicacións nas que colabora con VITO VERARDO (38)

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

    Foods, Vol. 14, Núm. 3

  3. 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

  4. 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

  5. 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

  6. 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

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. 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

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

    Foods, Vol. 13, Núm. 8

  5. Food grade pilot scale strategy for non-thermal extraction and recovery of phenolic compounds from orange peels

    LWT, Vol. 205

  6. 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

2023

  1. 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

  2. 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

  3. Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

    Antioxidants, Vol. 12, Núm. 3

  4. Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

    Antioxidants, Vol. 12, Núm. 2

  5. 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

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

    LWT, Vol. 176

  7. Optimization of the Extraction Conditions of Bioactive Compounds from Ocimum basilicum Leaves Using Ultrasound-Assisted Extraction via a Sonotrode

    Molecules, Vol. 28, Núm. 13

  8. 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