Escuela de Ingeniería de Gipuzkoa
Centre
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublications en collaboration avec des chercheurs de 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