Publikationen in Zusammenarbeit mit Forschern von University of Bologna (36)

2024

  1. Hydroxytyrosyl punicate: A first overview of a novel phenolipid with antiproliferative and antitrypanosomal activity

    Journal of Functional Foods, Vol. 117

  2. Microbiological Safety and Functional Properties of a Fermented Nut-Based Product

    Foods, Vol. 13, Núm. 19

2023

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

    Antioxidants, Vol. 12, Núm. 2

2022

  1. Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth

    Marine Drugs, Vol. 20, Núm. 1

2020

  1. Bioactive components in fermented foods and food by-products

    Foods

  2. Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains

    Innovative Food Science and Emerging Technologies, Vol. 64

2019

  1. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil

    Journal of Food Science and Technology, Vol. 56, Núm. 10, pp. 4714-4721

2018

  1. Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

    LWT, Vol. 87, pp. 217-224

2017

  1. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 501-523

  2. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 637-652

  3. Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

    Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791

  4. Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)

    LWT - Food Science and Technology, Vol. 77, pp. 440-448

  5. Influence of drying temperatures on the quality of pasta formulated with different egg products

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 817-825

  6. Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 9, pp. 3058-3064

  7. Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS

    Journal of Pharmaceutical and Biomedical Analysis, Vol. 133, pp. 1-7

2016

  1. Effect of fermentation on the content of bioactive compounds in tofu-type products

    Journal of Functional Foods, Vol. 27, pp. 131-139

  2. New insight into the cholesterol-lowering effect of phytosterols in rat cardiomyocytes

    Food Research International, Vol. 89, pp. 1056-1063

  3. Phenolic compounds in the potato and its byproducts: An overview

    International Journal of Molecular Sciences, Vol. 17, Núm. 6

  4. Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid

    Journal of Dairy Science, Vol. 99, Núm. 1, pp. 120-129

2015

  1. Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 16, pp. 4130-4137