Publicacións nas que colabora con MARIA ASUNCION LAGE YUSTY (29)

2019

  1. Evaluation of caffeine, vitamins and taurine in energy drinks

    Journal of Food and Nutrition Research, Vol. 58, Núm. 2, pp. 107-114

2014

  1. An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

    LWT - Food Science and Technology, Vol. 56, Núm. 1, pp. 175-180

  2. Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)

    Plant Foods for Human Nutrition, Vol. 69, Núm. 4, pp. 291-296

  3. Modification of bioactive compounds in dried edible seaweeds

    International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 298-304

  4. Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

    CyTA: Journal of food, Vol. 12, Núm. 4, pp. 336-339

2012

  1. Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing

    CyTA: Journal of food, Vol. 10, Núm. 4, pp. 321-324

  2. Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

    Food Analytical Methods, Vol. 5, Núm. 4, pp. 828-834

2010

  1. Determination of phenolic compounds in macroalgae for human consumption

    Food Chemistry, Vol. 121, Núm. 2, pp. 634-638