2020

1. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

   Journal of Food Processing and Preservation, Vol. 44, Núm. 10

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

   Science of the Total Environment, Vol. 709

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

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

4. Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

   LWT, Vol. 123

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. Natural antioxidants from seeds and their application in meat products

   Antioxidants, Vol. 9, Núm. 9, pp. 1-22

7. Phoenix dactylifera products in human health – A review

   Trends in Food Science and Technology, Vol. 105, pp. 238-250

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

   Molecules, Vol. 25, Núm. 12

9. 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

10. 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

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

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

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

    Molecules, Vol. 25, Núm. 18