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Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
Nutrients, 2020-06, Vol.12 (6), p.1666
2020
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Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients
Plant foods for human nutrition (Dordrecht), 2023-06, Vol.78 (2), p.458-466
2023
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Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads
Foods, 2023-06, Vol.12 (12), p.2380
2023
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Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection
Nutrients, 2022-12, Vol.14 (24), p.5368
2022
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Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action
Critical reviews in food science and nutrition, 2022, Vol.62 (12), p.3232-3249
2022
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Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products
Foods, 2022-08, Vol.11 (15), p.2335
2022
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Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers
Antioxidants, 2022-08, Vol.11 (9), p.1650
2022
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Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization
Foods, 2024-05, Vol.13 (10), p.1440
2024
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Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage
Food science & technology, 2023-07, Vol.184, p.114976, Article 114976
2023
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Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion
International journal of food sciences and nutrition, 2022-01, Vol.73 (1), p.49-59
2022
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Novel chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media
Current research in food science, 2023-01, Vol.6, p.100469-100469, Article 100469
2023
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Novel Insight into the Volatile Profile and Antioxidant Properties of ICrocus sativus/I L. Flowers
Antioxidants, 2022-08, Vol.11 (9)
2022
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