selected publications
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academic article
- Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods. 10:1-20. 2021
- Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Critical Reviews in Food Science and Nutrition. 1-52. 2018
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journal article
- Sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) head oils recovered by microwave-assisted extraction: Nutritional quality and biological properties. Food and Bioproducts Processing. 97-105. 2022
- Camellia japonica: a phytochemical perspective and current applications facing its industrial exploitation. Food Chemistry: X. 100258. 2022
- Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction. Food Chemistry. 1-10. 2022
- Personalized nutrition, microbiota, and metabolism: a triad for eudaimonia. Frontiers in Molecular Biosciences. 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. 131315. 2022
- Fucus vesiculosus extracts as natural antioxidants for improving the physicochemical properties and shelf life of pork patties formulated with oleogels. Journal of the Science of Food and Agriculture. 2019