MARÍA DEL CARMEN RAZOLA DÍAZ-rekin lankidetzan egindako argitalpenak (16)

2024

  1. 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

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

    Foods, Vol. 13, Núm. 8

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. 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

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

    LWT, Vol. 176

  5. 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. Comparison between Ultrasonic Bath and Sonotrode Extraction of Phenolic Compounds from Mango Peel By-Products

    Horticulturae, Vol. 8, Núm. 11

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

    Foods, Vol. 11, Núm. 23

  3. Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes

    Antioxidants, Vol. 11, Núm. 3

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

    Foods, Vol. 11, Núm. 3

2021

  1. Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions

    LWT, Vol. 150

  2. Chlorella as a valuable ingredient for functional foods

    Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 295-324

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

    Biology, Vol. 10, Núm. 11

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

    Foods, Vol. 10, Núm. 5

  5. Setup of an ultrasonic-assisted extraction to obtain high phenolic recovery in crataegus monogyna leaves

    Molecules, Vol. 26, Núm. 15