Publicacións nas que colabora con Patricia Gullón Estévez (47)

2022

  1. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

    Food Reviews International, Vol. 38, Núm. S1, pp. 96-117

  2. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2020

  1. A whole-slurry fermentation approach to high-solid loading for bioethanol production from corn stover

    Agronomy, Vol. 10, Núm. 11

  2. Comparative study of biorefinery processes for the valorization of fast-growing Paulownia wood

    Bioresource Technology, Vol. 314

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

    Science of the Total Environment, Vol. 709

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

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

  5. 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

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

    Molecules, Vol. 25, Núm. 12

  7. 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

  8. 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

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

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

  10. Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

    Food Research International, Vol. 137

  11. Valorization of horse chestnut burs to produce simultaneously valuable compounds under a green integrated biorefinery approach

    Science of the Total Environment, Vol. 730

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

    Molecules, Vol. 25, Núm. 18