Gipuzkoa
Campus
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Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublikationen in Zusammenarbeit mit Forschern von Centro Tecnológico de la Carne de Galicia (10)
2020
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Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts
Science of the Total Environment, Vol. 709
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Humulus lupulus L. as a natural source of functional biomolecules
Applied Sciences (Switzerland), Vol. 10, Núm. 15
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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
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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Molecules, Vol. 25, Núm. 12
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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
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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
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The role of anthocyanins in neurological disorders associated with aging
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 315-349
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Tomato as potential source of natural additives for meat industry. A review
Antioxidants, Vol. 9, Núm. 1
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Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study
Molecules, Vol. 25, Núm. 18
2019
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Innovative green technologies of intensification for valorization of seafood and their by-products
Marine Drugs, Vol. 17, Núm. 12