Publicaciones en colaboración con investigadores/as de University of Bologna (34)

2022

  1. Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars

    Antioxidants, Vol. 11, Núm. 9

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

2018

  1. Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications

    Microbiological Research, Vol. 215, pp. 76-88

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. Environment and genotype effects on antioxidant properties of organically grown wheat varieties: a 3-year study

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 2, pp. 641-649

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

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

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

2014

  1. Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)

    Food Chemistry, Vol. 157, pp. 174-178

  2. Olive oil mill wastewaters: Phenolic content characterization during degradation by Coriolopsis gallica

    Chemosphere, Vol. 113, pp. 62-70

  3. Phenolic compounds and saponins in plants grown under different irrigation regimes

    Polyphenols in Plants: Isolation, Purification and Extract Preparation (Elsevier Inc.), pp. 37-52

  4. Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids

    Food Research International, Vol. 65, Núm. PC, pp. 445-452

2013

  1. Bioactive lipids in the butter production chain from parmigiano reggiano cheese area

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 14, pp. 3625-3633

  2. Determination of the major phenolic compounds in pomegranate juices by HPLC-DAD-ESI-MS

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 22, pp. 5328-5337

  3. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 22, pp. 5179-5188

2012

  1. Comparison of the composition of Pinus radiata bark extracts obtained at bench- and pilot-scales

    Industrial Crops and Products, Vol. 38, Núm. 1, pp. 21-26

  2. Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MS

    Analytical and Bioanalytical Chemistry, Vol. 404, Núm. 10, pp. 3081-3090