NUTRICIÓN Y BROMATOLOGÍA
DEPARTAMENTO
Functional Food Research and Development Centre
Granada, EspañaPublicacións en colaboración con investigadores/as de Functional Food Research and Development Centre (69)
2024
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Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates
Nutrients, Vol. 16, Núm. 1
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From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients
Food Research International, Vol. 178
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Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation
Foods, Vol. 13, Núm. 4
2023
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Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review
Foods, Vol. 12, Núm. 16
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Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation
Food Chemistry, Vol. 418
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Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation
Nutrients, Vol. 15, Núm. 18
2022
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Agro-food by-products and wastes as polyphenols sources
Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71
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Analysis and Screening of Commercialized Protein Supplements for Sports Practice
Foods, Vol. 11, Núm. 21
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Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract
Foods, Vol. 11, Núm. 5
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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
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Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process
Metabolites, Vol. 12, Núm. 10
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Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions
Horticulturae, Vol. 8, Núm. 7
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Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species
Foods, Vol. 11, Núm. 13
2021
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Artichoke by-products as natural source of phenolic food ingredient
Applied Sciences (Switzerland), Vol. 11, Núm. 9
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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
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Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry
Food Chemistry, Vol. 352
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Identification of bioactive compounds of asparagus officinalis l.: Permutation test allows differentiation among “triguero” and hybrid green varieties
Molecules, Vol. 26, Núm. 6
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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
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Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions
Food Chemistry, Vol. 344
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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