ELENA
ROSELLO SOTO
INVEST DOCT UV SENIOR
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublications en collaboration avec des chercheurs de Centro Tecnológico de la Carne de Galicia (11)
2020
2019
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Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters
Food Research International, Vol. 120, pp. 888-894
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Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization
Food Chemistry, Vol. 274, pp. 865-871
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Advances in plant materials, food by-products, and algae conversion into biofuels: Use of environmentally friendly technologies
Green Chemistry, Vol. 21, Núm. 12, pp. 3213-3231
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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
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Green food processing: Concepts, strategies, and tools
Green Food Processing Techniques: Preservation, Transformation and Extraction (Elsevier), pp. 1-21
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Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization
Molecules, Vol. 24, Núm. 4
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Nutritional and microbiological quality of tiger nut tubers (cyperus esculentus), derived plant-based and lactic fermented beverages
Fermentation, Vol. 5, Núm. 1
2018
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Enhancing bioactive antioxidants' extraction from “horchata de chufa” by-products
Foods, Vol. 7, Núm. 10
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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
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Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products
Innovative Food Science and Emerging Technologies, Vol. 45, pp. 306-312