Publicacións en colaboración con investigadores/as de Universidade de Vigo (15)

2023

  1. Improved chemical hydrolysis conditions for the high conversion of the paralytic shellfish toxins GC4 and GC5 into their decarbamoyl analogues dcGTX1 and dcGTX4

    Food Chemistry Advances, Vol. 2

2021

  1. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

    Trends in Food Science and Technology, Vol. 116, pp. 1084-1104

  2. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233

  3. Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 17

  4. By-products of agri-food industry as tannin-rich sources: A review of tannins’ biological activities and their potential for valorization

    Foods, Vol. 10, Núm. 1

  5. Effect of biomass pre-treatment on supercritical CO2 extraction of lipids from marine diatom Amphora sp. and its biomass evaluation as bioethanol feedstock

    Heliyon, Vol. 7, Núm. 1

  6. Exploitation of marine molecules to manage alzheimer’s disease

    Marine Drugs, Vol. 19, Núm. 7

  7. Health promoting properties of bee royal jelly: Food of the queens

    Nutrients, Vol. 13, Núm. 2, pp. 1-26

  8. Secondary aroma: Influence of wine microorganisms in their aroma profile

    Foods, Vol. 10, Núm. 1

  9. State-of-the-art of analytical techniques to determine food fraud in olive oils

    Foods, Vol. 10, Núm. 3, pp. 1-24

  10. Status and challenges of plant-anticancer compounds in cancer treatment

    Pharmaceuticals, Vol. 14, Núm. 2, pp. 1-28

  11. Traditional applications of tannin rich extracts supported by scientific data: Chemical composition, bioavailability and bioaccessibility

    Foods, Vol. 10, Núm. 2

  12. Traditional plants from Asteraceae family as potential candidates for functional food industry

    Food and Function, Vol. 12, Núm. 7, pp. 2850-2873

  13. Xanthophylls from the Sea: Algae as Source of Bioactive Carotenoids

    Marine drugs, Vol. 19, Núm. 4

2020

  1. Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

    Food and Function, Vol. 11, Núm. 10, pp. 8493-8515