Predrag Putnik-rekin lankidetzan egindako argitalpenak (42)

2021

  1. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

    Molecules (Basel, Switzerland), Vol. 26, Núm. 6

2020

  1. Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health

    Elsevier, pp. 1-281

  2. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

    Annual Review of Food Science and Technology, Vol. 11, pp. 93-118

  3. Preface

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health

  4. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

  5. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 51-88

  6. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 123-152

  7. Valorization of waste and by-products from food industries through the use of innovative technologies

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 249-266

2019

  1. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

  2. An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

    Food Chemistry, Vol. 276, pp. 680-691

  3. Bioavailability and food production of organosulfur compounds from edible allium species

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 293-308

  4. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  5. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

    Food Chemistry, Vol. 279, pp. 150-161

  6. Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition

    Food Research International

  7. Green food processing: Concepts, strategies, and tools

    Green Food Processing Techniques: Preservation, Transformation and Extraction (Elsevier), pp. 1-21

  8. High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

    Food Hydrocolloids, Vol. 87, pp. 307-320

  9. High-power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

    Journal of Food Processing and Preservation, Vol. 43, Núm. 8

  10. Innovative technologies for fruit extracts: Value-added opportunities in the meat industry

    IOP Conference Series: Earth and Environmental Science

  11. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases

    Food Research International, Vol. 120, pp. 464-477

  12. Phenolic and antioxidant analysis of olive leaves extracts (olea europaea L.) obtained by high voltage electrical discharges (HVED)

    Foods, Vol. 8, Núm. 7