Publicaciones en colaboración con investigadores/as de Functional Food Research and Development Centre (69)

2024

  1. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

    Nutrients, Vol. 16, Núm. 1

  2. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients

    Food Research International, Vol. 178

  3. Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation

    Foods, Vol. 13, Núm. 4

2023

  1. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

    Foods, Vol. 12, Núm. 16

  2. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation

    Food Chemistry, Vol. 418

  3. Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation

    Nutrients, Vol. 15, Núm. 18

2022

  1. Agro-food by-products and wastes as polyphenols sources

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71

  2. Analysis and Screening of Commercialized Protein Supplements for Sports Practice

    Foods, Vol. 11, Núm. 21

  3. Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract

    Foods, Vol. 11, Núm. 5

  4. Correction to: Methanolic extracts of a selected Egyptian Vicia faba cultivar mitigate the oxidative/inflammatory burden and afford neuroprotection in a mouse model of Parkinson's disease (Inflammopharmacology, (2021), 29, 1, (221-235), 10.1007/s10787-020-00768-6)

    Inflammopharmacology

  5. Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process

    Metabolites, Vol. 12, Núm. 10

  6. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

    Horticulturae, Vol. 8, Núm. 7

  7. Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

    Foods, Vol. 11, Núm. 13

2021

  1. Artichoke by-products as natural source of phenolic food ingredient

    Applied Sciences (Switzerland), Vol. 11, Núm. 9

  2. Development of an innovative pressurized liquid extraction procedure by response surface methodology to recover bioactive compounds from carao tree seeds

    Foods, Vol. 10, Núm. 2

  3. Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry

    Food Chemistry, Vol. 352

  4. Identification of bioactive compounds of asparagus officinalis l.: Permutation test allows differentiation among “triguero” and hybrid green varieties

    Molecules, Vol. 26, Núm. 6

  5. Methanolic extracts of a selected Egyptian Vicia faba cultivar mitigate the oxidative/inflammatory burden and afford neuroprotection in a mouse model of Parkinson’s disease

    Inflammopharmacology, Vol. 29, Núm. 1, pp. 221-235

  6. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

    Food Chemistry, Vol. 344

  7. Preliminary investigation of different drying systems to preserve hydroxytyrosol and its derivatives in olive oil filter cake pressurized liquid extracts

    Foods, Vol. 10, Núm. 6