Publikationen, an denen er mitarbeitet MARIA JOSE RUIZ LEAL (9)

2024

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

    Foods, Vol. 13, Núm. 12

2023

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

    Foods, Vol. 12, Núm. 13

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

    Foods, Vol. 12, Núm. 14

2020

  1. 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

  2. Fermentation in fish and by-products processing: an overview of current research and future prospects

    Current Opinion in Food Science, Vol. 31, pp. 9-16

  3. Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts

    Antioxidants, Vol. 9, Núm. 3

  4. Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields

    Molecules, Vol. 25, Núm. 17

  5. Isolation, identification and investigation of fermentative bacteria from sea bass (Dicentrarchus labrax): Evaluation of antifungal activity of fermented fish meat and by-products broths

    Foods, Vol. 9, Núm. 5

  6. Scaling-up processes: Patents and commercial applications

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 187-223