Publikationen, an denen er mitarbeitet Herminia Domínguez González (9)

2020

  1. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

2018

  1. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

    Food Research International, Vol. 112, pp. 263-273

2003

  1. Simulation of multistage extraction of antioxidants from Chilean hazelnut (Gevuina avellana) hulls

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 80, Núm. 4, pp. 389-396

2001

  1. Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds

    Food Research International, Vol. 34, Núm. 2-3, pp. 103-109

  2. Enzyme-aided alternative processes for the extraction of oil from Rosa rubiginosa [1]

    JAOCS, Journal of the American Oil Chemists' Society

  3. Natural antioxidants from residual sources

    Food Chemistry, Vol. 72, Núm. 2, pp. 145-171

2000

  1. Evaluation of extracts from Gevuina avellana hulls as antioxidants

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 9, pp. 3890-3897

1998

  1. Empleo de procesos de extrusión en la extracción de aceites vegetales

    Alimentación, equipos y tecnología, Año 17, Núm. 3, pp. 55-62