publicações selecionadas
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artigo de conferência
- Biological properties of Hypericum sampsonii and Hypericum japonica: comparison of the antioxidant, anti-inflammatory and antimicrobial activities 2022
- By-products of walnut (Juglans regia) as source of bioactive compounds for the formulation of nutraceuticals and functional foods 2022
- Evaluation of the potential of medicinal plant extracts for the development of new bakery products 2022
- HPLC-DAD-(ESI)-MS/MS analysis as the first step to metabolic fingerprinting of medicinal herbs: the case of underexploited Euphorbia species 2022
- Study of the antioxidant, antimicrobial and anti-inflammatory activities of two Euphorbia species 2022
- Antimicrobial, cytotoxic and antioxidante activity of Amaranthaceae plants: a renewable source of nutrients and phenolic compounds. 2021
- Red Algae as a source of nutrients with antioxidant potential 2021
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artigo de revista
- Seaweed polysaccharides: emerging extraction technologies, chemical modifications and bioactive properties 2023
- Fig Ficus carica L. and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations. Trends in Food Science & Technology. 2022
- Biological properties and potential of compounds extracted from red seaweeds. Phytochemistry Reviews. 2022
- Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model. Food Chemistry. 2022
- Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. Chemosensors. 2021
- Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries. Trends in Food Science & Technology. 2021
- By-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorization 2021
- Essential oils and their application on active packaging systems: a review 2021
- Evolution of flavors in extra virgin olive oil shelf-life. Antioxidants. 2021
- Health promoting properties of bee royal jelly: Food of the queens 2021
- Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes. International Journal of Molecular Sciences. 2021
- Secondary aroma: influence of wine microorganisms in their aroma profile 2021
- State-of-the-art of analytical techniques to determine food fraud in olive oils. Foods. 2021
- Status and challenges of plant-anticancer compounds in cancer treatment. Pharmaceuticals. 2021
- The use of invasive algae species as a source of secondary metabolites and biological activities: Spain as case-study 2021
- Traditional applications of tannin rich extracts supported by scientific data: chemical composition, bioavailability and bioaccessibility 2021
- Traditional plants from Asteraceae family as potential candidates for functional food industry 2021
- Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies. Trends in Food Science & Technology. 2021
- Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae. International Journal of Environmental Research and Public Health. 2021
- Protein oxidation in muscle foods: a comprehensive review. Antioxidants. 2021
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capítulo de livro
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documento
- Biological properties of Hypericum sampsonii and Hypericum japonica: comparison of the antioxidant, anti-inflammatory and antimicrobial activity. 2022
- Study of the antioxidant, antimicrobial and anti-inflammatory activities of two Euphorbia species 2022
- Red Algae as a source of nutrients with antioxidant potential 2021