2020

1. Antibacterial use of macroalgae compounds against foodborne pathogens

   Antibiotics, Vol. 9, Núm. 10, pp. 1-41

2. Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

   Food and Function, Vol. 11, Núm. 10, pp. 8493-8515

3. Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

   Food Research International, Vol. 137