Publications en collaboration avec des chercheurs de Universidad de Salamanca (13)

2022

  1. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

2020

  1. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

2019

  1. Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves

    Journal of Food Biochemistry, Vol. 43, Núm. 11

2018

  1. Revalorization of wild: Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties

    Food and Function, Vol. 9, Núm. 3, pp. 1578-1586

2017

  1. Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

    Journal of Functional Foods, Vol. 29, pp. 37-45

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

    Food Chemistry, Vol. 208, pp. 220-227

  3. Wild: Fragaria vesca L. fruits: A rich source of bioactive phytochemicals

    Food and Function, Vol. 7, Núm. 11, pp. 4523-4532

2015

  1. Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

    LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 855-859

  2. Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization

    Food and Function, Vol. 6, Núm. 7, pp. 2240-2248

  3. Xoconostle fruit (opuntia matudae scheinvar cv. rosa) by-products as potential functional ingredients

    Food Chemistry, Vol. 185, pp. 289-297

2014

  1. Castanea sativa mill. Flowers amongst the most powerful antioxidant matrices: A phytochemical approach in decoctions and infusions

    BioMed Research International, Vol. 2014

  2. Exploring xoconostle by-products as sources of bioactive compounds

    Food Research International, Vol. 65, Núm. PC, pp. 437-444