Publications en collaboration avec des chercheurs de Centro Tecnológico de la Carne de Galicia (10)

2020

  1. Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts

    Science of the Total Environment, Vol. 709

  2. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  3. Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38

  4. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

    Molecules, Vol. 25, Núm. 12

  5. Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

    Trends in Food Science and Technology, Vol. 100, pp. 1-18

  6. Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review

    Trends in Food Science and Technology, Vol. 101, pp. 182-197

  7. The role of anthocyanins in neurological disorders associated with aging

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 315-349

  8. Tomato as potential source of natural additives for meat industry. A review

    Antioxidants, Vol. 9, Núm. 1

  9. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18

2019

  1. Innovative green technologies of intensification for valorization of seafood and their by-products

    Marine Drugs, Vol. 17, Núm. 12