Publikationen in Zusammenarbeit mit Forschern von Università di Camerino (19)

2021

  1. Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration

    Oxidative Medicine and Cellular Longevity, Vol. 2021

  2. Coffee Silverskin and Spent Coffee Suitable as Neuroprotectors against Cell Death by Beauvericin and α-Zearalenol: Evaluating Strategies of Treatment

    Toxins, Vol. 13, Núm. 2

2020

  1. Beauvericin and ochratoxin A mycotoxins individually and combined in HepG2 cells alter lipid peroxidation, levels of reactive oxygen species and glutathione

    Food and Chemical Toxicology, Vol. 139

  2. Reducing the effect of beauvericin on neuroblastoma SH-SY5Y cell line by natural products

    Toxicon, Vol. 188, pp. 164-171

2018

  1. Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives

    Journal of Food Processing and Preservation, Vol. 42, Núm. 9

  2. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

2017

  1. Application of pulsed electric field treatment for food waste recovery operations

    Handbook of Electroporation (Springer International Publishing), pp. 2573-2590

  2. Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

    Innovative Food Science and Emerging Technologies, Vol. 41, pp. 188-192

  3. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

    Trends in Food Science and Technology, Vol. 67, pp. 260-270

  4. Impact of pulsed electric fields on enzymes

    Handbook of Electroporation (Springer International Publishing), pp. 2369-2389

  5. Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 5, pp. 895-905

  6. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

    Journal of Food Composition and Analysis, Vol. 61, pp. 28-39

2016

  1. Innovative alternative technologies to extract carotenoids from microalgae and seaweeds

    Marine Drugs, Vol. 14, Núm. 11

2015

  1. Effects of soyasaponin I and soyasaponins-rich extract on the Alternariol-induced cytotoxicity on Caco-2 cells

    Food and Chemical Toxicology, Vol. 77, pp. 44-49

2014

  1. Multi-mycotoxins Analysis in Dried Fruit by LC/MS/MS and a Modified QuEChERS Procedure

    Food Analytical Methods, Vol. 7, Núm. 4, pp. 935-945

2013

  1. Determination of soyasaponins i and βg in raw and cooked legumes by solid phase extraction (SPE) coupled to liquid chromatography (LC)-mass spectrometry (MS) and assessment of their bioaccessibility by an in vitro digestion model

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 8, pp. 1702-1709

2012

  1. Simultaneous determination of eight underivatised biogenic amines in fish by solid phase extraction and liquid chromatography-tandem mass spectrometry

    Food Chemistry, Vol. 132, Núm. 1, pp. 537-543

  2. The soluble dietary fiber inulin can influence the bioaccessibility of enniatins

    Food and Function, Vol. 3, Núm. 8, pp. 853-858

2011

  1. Simultaneous determination of bisphenol A, octylphenol, and nonylphenol by pressurised liquid extraction and liquid chromatography-tandem mass spectrometry in powdered milk and infant formulas

    Food Chemistry, Vol. 126, Núm. 1, pp. 360-367