ANA MARIA FRIGOLA CANOVES-rekin lankidetzan egindako argitalpenak (13)

2024

  1. Comparison of green solvents for the revalorization of orange by-products: Carotenoid extraction and in vitro antioxidant activity

    Food Chemistry, Vol. 442

2023

  1. Choline chloride-based natural deep eutectic solvents for the extraction and stability of phenolic compounds, ascorbic acid, and antioxidant capacity from Citrus sinensis peel

    LWT, Vol. 177

  2. Green Solvents: Emerging Alternatives for Carotenoid Extraction from Fruit and Vegetable By-Products

    Foods, Vol. 12, Núm. 4

  3. Improving carotenoid extraction, stability, and antioxidant activity from Citrus sinensis peels using green solvents

    European Food Research and Technology, Vol. 249, Núm. 9, pp. 2349-2361

2022

  1. Comprehensive analysis of polyphenols from hybrid Mandarin peels by SPE and HPLC-UV

    LWT, Vol. 165

  2. Differentiation of juice of mandarin-like hybrids based on physicochemical characteristics, bioactive compounds, and antioxidant capacity

    European Food Research and Technology, Vol. 248, Núm. 9, pp. 2253-2262

  3. Dimensions of household food waste focused on family and consumers

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 9, pp. 2342-2354

  4. Sustainable Development and Storage Stability of Orange By-Products Extract Using Natural Deep Eutectic Solvents

    Foods, Vol. 11, Núm. 16

2021

  1. Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels

    Food Bioscience, Vol. 42

2020

  1. A study of the habits and food waste production of young university students

    Nutricion Hospitalaria, Vol. 37, Núm. 2, pp. 349-358

  2. High biological value compounds extraction from citruswaste with non-conventional methods

    Foods, Vol. 9, Núm. 6

  3. Nutritional assessment of the school menus offered in Spain's Mediterranean area

    Nutrition, Vol. 78

2019

  1. Liberation and micellarization of carotenoids from different smoothies after thermal and ultrasound treatments

    Foods, Vol. 8, Núm. 10