Publikationen, an denen er mitarbeitet Miguel Ángel Prieto Lage (12)

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

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

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

    Foods, Vol. 10, Núm. 1

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

    Foods, Vol. 10, Núm. 3, pp. 1-24

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

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

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

    Foods, Vol. 10, Núm. 2

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

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

  11. 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