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Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties

Molecules (Basel, Switzerland), 2021-06, Vol.26 (13), p.3838

2021

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Extraction of Pigments from Microalgae and Cyanobacteria—A Review on Current Methodologies

Applied sciences, 2021-06, Vol.11 (11), p.5187

2021

Volltextzugriff (PDF)

Advances in Processing Technologies for Bio-based Nanosystems in Food

1st, 2020

Volltextzugriff (PDF)

Electrical Fields in the Processing of Protein-Based Foods

Foods, 2024-02, Vol.13 (4), p.577

2024

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Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality

Gels, 2021-10, Vol.7 (4), p.161

2021

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Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate

Foods, 2024-03, Vol.13 (7), p.1018

2024

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Algal proteins: Production strategies and nutritional and functional properties

Bioresource technology, 2021-07, Vol.332, p.125125-125125, Article 125125

2021

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Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients

Antioxidants, 2022-04, Vol.11 (5), p.828

2022

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Moderate electric fields can inactivate Escherichia coli at room temperature

Journal of food engineering, 2010-02, Vol.96 (4), p.520-527

2010

Volltextzugriff (PDF)

Protein-Based Nanostructures for Food Applications

Gels, 2019-02, Vol.5 (1), p.9

2019

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Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts

Foods, 2022-04, Vol.11 (7), p.1064

2022

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Electric field effects on proteins – Novel perspectives on food and potential health implications

Food research international, 2020-11, Vol.137, p.109709-109709, Article 109709

2020

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Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity

Food chemistry, 2020-06, Vol.316, p.126298-126298, Article 126298

2020

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Electric field-based technologies for valorization of bioresources

Bioresource technology, 2018-04, Vol.254, p.325-339

2018

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Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions

Food chemistry, 2020-01, Vol.304, p.125442-125442, Article 125442

2020

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Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation

Food research international, 2019-02, Vol.116, p.628-636

2019

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Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Food hydrocolloids, 2013-01, Vol.30 (1), p.110-122

2013

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Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods

Industrial crops and products, 2019-06, Vol.132, p.99-110

2019

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Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Food science & technology, 2016-12, Vol.74, p.493-503

2016

Volltextzugriff (PDF)

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Critical reviews in food science and nutrition, 2017-05, Vol.57 (7), p.1377-1393

2017

Volltextzugriff (PDF)

Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

Food chemistry, 2020-06, Vol.314, p.126157-126157, Article 126157

2020

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Ohmic heating as an innovative approach for the production of keratin films

International journal of biological macromolecules, 2020-05, Vol.150, p.671-680

2020

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Effect of ohmic heating on the structure and properties of flexible multilayer packaging

Food chemistry, 2024-10, Vol.456, p.140038, Article 140038

2024

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Continuous pressurized extraction versus electric fields-assisted extraction of cyanobacterial pigments

Journal of biotechnology, 2021-06, Vol.334, p.35-42

2021

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Moderate Electric Fields as a Potential Tool for Sustainable Recovery of Phenolic Compounds from Pinus pinaster Bark

ACS sustainable chemistry & engineering, 2019-05, Vol.7 (9), p.8816-8826

2019

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Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties

Extraction of Pigments from Microalgae and Cyanobacteria—A Review on Current Methodologies

Advances in Processing Technologies for Bio-based Nanosystems in Food

Electrical Fields in the Processing of Protein-Based Foods

Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality

Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate

Algal proteins: Production strategies and nutritional and functional properties

Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients

Moderate electric fields can inactivate Escherichia coli at room temperature

Protein-Based Nanostructures for Food Applications

Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts

Electric field effects on proteins – Novel perspectives on food and potential health implications

Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity

Electric field-based technologies for valorization of bioresources

Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions

Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

Ohmic heating as an innovative approach for the production of keratin films

Effect of ohmic heating on the structure and properties of flexible multilayer packaging

Continuous pressurized extraction versus electric fields-assisted extraction of cyanobacterial pigments

Moderate Electric Fields as a Potential Tool for Sustainable Recovery of Phenolic Compounds from Pinus pinaster Bark

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