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Functional Properties of Honey, Propolis, and Royal Jelly

Journal of food science, 2008-11, Vol.73 (9), p.R117-R124

2008

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Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion

Food chemistry, 2018-08, Vol.256, p.252-258

2018

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Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

Journal of the science of food and agriculture, 2016-09, Vol.96 (12), p.4235-4242

2016

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Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Food chemistry, 2012-12, Vol.135 (3), p.1520-1526

2012

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Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Journal of the science of food and agriculture, 2020-02, Vol.100 (3), p.1265-1273

2020

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Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Food research international, 2013-05, Vol.51 (2), p.756-763

2013

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Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

Flavour and fragrance journal, 2010-01, Vol.25 (1), p.13-19

2010

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Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

Industrial crops and products, 2016-12, Vol.94, p.774-782

2016

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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

Polymers, 2023-01, Vol.15 (2), p.396

2023

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Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

Food science and technology international, 2021-07, Vol.27 (5), p.383-391

2021

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Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

Food research international, 2011-06, Vol.44 (5), p.1217-1223

2011

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Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

Food research international, 2015-12, Vol.78, p.169-176

2015

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Model Free Localization with Deep Neural Architectures by Means of an Underwater WSN

Sensors (Basel, Switzerland), 2019-08, Vol.19 (16), p.3530

2019

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Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Plants (Basel), 2021-05, Vol.10 (6), p.1069

2021

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Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

Journal of food science, 2009-10, Vol.74 (8), p.R93-R100

2009

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Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

Industrial crops and products, 2018-01, Vol.111, p.38-46

2018

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In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

Journal of functional foods, 2015-12, Vol.19, p.617-628

2015

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Evaluation of the biocompatibility of a PVA/SA scaffold with a human gingival fibroblast (HGF) by using electrochemical impedance spectroscopy

Bioelectrochemistry (Amsterdam, Netherlands), 2020-02, Vol.131, p.107386-107386, Article 107386

2020

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Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

Journal of food engineering, 2012-05, Vol.110 (2), p.220-224

2012

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Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Meat science, 2019-10, Vol.156, p.139-145

2019

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Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Foods, 2023-09, Vol.12 (19), p.3591

2023

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Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

European food research & technology, 2019-07, Vol.245 (7), p.1451-1458

2019

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Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

Food chemistry, 2020-04, Vol.310, p.125936-125936, Article 125936

2020

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Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

Food science & technology, 2010-07, Vol.43 (6), p.958-963

2010

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Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

Journal of functional foods, 2017-11, Vol.38, p.77-88

2017

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Functional Properties of Honey, Propolis, and Royal Jelly

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion

Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

Model Free Localization with Deep Neural Architectures by Means of an Underwater WSN

Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

Evaluation of the biocompatibility of a PVA/SA scaffold with a human gingival fibroblast (HGF) by using electrochemical impedance spectroscopy

Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

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