Universidad de Chile-ko ikertzaileekin lankidetzan egindako argitalpenak (10)

2023

  1. A multiomics integrative analysis of color de-synchronization with softening of ‘Hass’ avocado fruit: A first insight into a complex physiological disorder

    Food Chemistry, Vol. 408

  2. Evaluation of Different Advanced Approaches to Simulation of Dynamic In Vitro Digestion of Polyphenols from Different Food Matrices—A Systematic Review

    Antioxidants, Vol. 12, Núm. 1

  3. Extraction, Characterization, and Bioactivity of Phenolic Compounds—A Case on Hibiscus Genera

    Foods, Vol. 12, Núm. 5

2022

  1. Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation

    Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 447-476

2021

  1. 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

2020

  1. Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion

    Food Chemistry, Vol. 310

2019

  1. Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion

    Food Chemistry, Vol. 279, pp. 40-48

  2. Obtaining an extract rich in phenolic compounds from olive pomace by pressurized liquid extraction

    Molecules, Vol. 24, Núm. 17

2017

  1. Extraction, isolation and utilisation of bioactive compounds from waste generated by the olive oil industry

    Utilisation of Bioactive Compounds from Agricultural and Food Production Waste (CRC Press), pp. 230-251

2016

  1. NANOENCAPSULATION STRATEGIES APPLIED TO MAXIMIZE TARGET DELIVERY OF INTACT POLYPHENOLS

    ENCAPSULATIONS (ACADEMIC PRESS), pp. 559-595