BEATRIZ
DE LA FUENTE MIGUEL
Investigador/a Contratado/a M.Salas
Publikationen, an denen er mitarbeitet BEATRIZ DE LA FUENTE MIGUEL (11)
2023
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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
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Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads
Marine Drugs, Vol. 21, Núm. 5
2022
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Marine resources and cancer therapy: from current evidence to challenges for functional foods development
Current Opinion in Food Science, Vol. 44
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Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction
Food Chemistry, Vol. 386
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Sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) head oils recovered by microwave-assisted extraction: Nutritional quality and biological properties
Food and Bioproducts Processing, Vol. 136, pp. 97-105
2021
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An integrated approach for the valorization of sea bass (Dicentrarchus labrax) side streams: Evaluation of contaminants and development of antioxidant protein extracts by pressurized liquid extraction
Foods, Vol. 10, Núm. 3
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Development of Antioxidant Protein Extracts from Gilthead Sea Bream (Sparus aurata) Side Streams Assisted by Pressurized Liquid Extraction (PLE)
Marine drugs, Vol. 19, Núm. 4
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Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage
Food Chemistry, Vol. 343
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Salmon (Salmo salar) side streams as a bioresource to obtain potential antioxidant peptides after applying pressurized liquid extraction (ple)
Marine Drugs, Vol. 19, Núm. 6
2020
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Aquaculture and its by-products as a source of nutrients and bioactive compounds
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 1-33
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Scaling-up processes: Patents and commercial applications
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 187-223