Publicaciones en las que colabora con FRANCISCO JOSE BARBA ORELLANA (11)

2023

  1. 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

  2. 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

  1. Marine resources and cancer therapy: from current evidence to challenges for functional foods development

    Current Opinion in Food Science, Vol. 44

  2. Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction

    Food Chemistry, Vol. 386

  3. 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

  1. 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

  2. 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

  3. 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

  4. 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

  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. Scaling-up processes: Patents and commercial applications

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