Publications by the researcher in collaboration with MARÍA ISABEL BORRAS LINARES (50)

2024

  1. Design of experiments for green and GRAS solvent extraction of phenolic compounds from food industry by-products - A systematic review

    TrAC - Trends in Analytical Chemistry, Vol. 171

  2. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

    Nutrients, Vol. 16, Núm. 1

2023

  1. Application of pressurized liquid extraction to grape by-products as a circular economy model to provide phenolic compounds enriched ingredient

    Journal of Cleaner Production, Vol. 402

  2. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

    Foods, Vol. 12, Núm. 16

  3. 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

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

    Foods, Vol. 12, Núm. 5

  5. Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation

    Nutrients, Vol. 15, Núm. 18

  6. Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent

    Journal of Food Science, Vol. 88, Núm. 7, pp. 2968-2983

2022

  1. Agro-food by-products and wastes as polyphenols sources

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71

  2. Analysis and Screening of Commercialized Protein Supplements for Sports Practice

    Foods, Vol. 11, Núm. 21

  3. Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract

    Foods, Vol. 11, Núm. 5

  4. 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

  5. Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process

    Metabolites, Vol. 12, Núm. 10

  6. Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder

    Foods, Vol. 11, Núm. 20

  7. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

    Horticulturae, Vol. 8, Núm. 7

  8. Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

    Foods, Vol. 11, Núm. 13

  9. Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment

    Biology, Vol. 11, Núm. 3

2021

  1. Artichoke by-products as natural source of phenolic food ingredient

    Applied Sciences (Switzerland), Vol. 11, Núm. 9

  2. 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

  3. Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry

    Food Chemistry, Vol. 352