FRANCISCO JUAN MARTI QUIJAL-rekin lankidetzan egindako argitalpenak (40)

2024

  1. Effect of Spirulina and Fish Processing By-Products Extracts on Citrinin-Induced Cytotoxicity in SH-SY5Y Cells

    Foods, Vol. 13, Núm. 12

  2. In vivo reduction of skin inflammation using ferulic acid-loaded lipid vesicles derived from Brewer's spent grain

    International Journal of Pharmaceutics, Vol. 666

  3. Sustainable management of wine-derived leftovers: Enhanced extraction of antioxidants and production of levulinic acid by microwave-assisted processing

    Journal of Environmental Chemical Engineering, Vol. 12, Núm. 2

2023

  1. A preliminary multistep combination of pulsed electric fields and supercritical fluid extraction to recover bioactive glycosylated and lipidic compounds from exhausted grape marc

    LWT, Vol. 180

  2. Enhancing Nutrient Recovery and Bioactive Compound Extraction from Spirulina through Supercritical Fluid Extraction: Implications for SH-SY5Y Cell Viability

    Foods, Vol. 12, Núm. 13

  3. In Vitro Bioactivities of Food Grade Extracts from Yarrow (Achillea millefolium L.) and Stinging Nettle (Urtica dioica L.) Leaves

    Plant Foods for Human Nutrition, Vol. 78, Núm. 1, pp. 132-138

  4. Mechanical processing of Phaeodactylum tricornutum and Tetraselmis chui biomass affects phenolic and antioxidant compound availability, nutrient digestibility and deposition of carotenoids in Atlantic salmon

    Aquaculture, Vol. 569

  5. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery

    Antioxidants, Vol. 12, Núm. 2

  6. Sea Bass Side Streams Extracts Obtained by Pulsed Electric Fields: Nutritional Characterization and Effect on SH-SY5Y Cells

    Foods, Vol. 12, Núm. 14

  7. Sequential extraction of almond hull biomass with pulsed electric fields (PEF) and supercritical CO2 for the recovery of lipids, carbohydrates and antioxidants

    Food and Bioproducts Processing, Vol. 139, pp. 216-226

  8. The Occurrence and Health Risk Assessment of Aflatoxin M1 in Raw Cow Milk Collected from Tunisia during a Hot Lactating Season

    Toxins, Vol. 15, Núm. 9

  9. Winemaking-derived by-products: In-depth characterization and sustainable, advanced pulsed electric field (PEF) processing to a zero-waste-based approach

    Journal of Environmental Chemical Engineering, Vol. 11, Núm. 5

2022

  1. Almond hull biomass: Preliminary characterization and development of two alternative valorization routes by applying innovative and sustainable technologies

    Industrial Crops and Products, Vol. 179

  2. Current emerging trends in antitumor activities of polysaccharides extracted by microwave- and ultrasound-assisted methods

    International Journal of Biological Macromolecules, Vol. 202, pp. 494-507

  3. Influence of Geographical Location of Spirulina (Arthrospira platensis) on the Recovery of Bioactive Compounds Assisted by Pulsed Electric Fields

    Separations, Vol. 9, Núm. 9

  4. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

    Current Opinion in Food Science, Vol. 43, pp. 189-198

  5. Microwave heating for sustainable valorization of almond hull towards high-added-value chemicals

    Industrial Crops and Products, Vol. 189

2021

  1. Application of Fermentation to Recover High-Added Value Compounds from Food By-Products: Antifungals and Antioxidants

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 195-219

  2. Extraction of antioxidant compounds and pigments from spirulina (Arthrospira platensis) assisted by pulsed electric fields and the binary mixture of organic solvents and water

    Applied Sciences (Switzerland), Vol. 11, Núm. 16

  3. Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—an opportunity for a circular economy approach

    Foods, Vol. 10, Núm. 9