Publicaciones en colaboración con investigadores/as de University of Turin (52)

2024

  1. A tutorial on potentiometric data processing. Analysis of software for optimization of protonation constants

    Analytica Chimica Acta, Vol. 1303

  2. Sorbus spp. berries extraction in subcritical water: Bioactives recovery and antioxidant activity

    Applied Food Research, Vol. 4, Núm. 1

2023

  1. Conversion of artichoke leftovers to levulinic acid: A biorefinery approach

    Journal of Environmental Chemical Engineering, Vol. 11, Núm. 6

  2. PyES – An open-source software for the computation of solution and precipitation equilibria

    Chemometrics and Intelligent Laboratory Systems, Vol. 239

  3. Sequential extraction of almond hull biomass with pulsed electric fields (PEF) and supercritical CO2 for the recovery of lipids, carbohydrates and antioxidants

    Food and Bioproducts Processing, Vol. 139, pp. 216-226

2022

  1. Microwave heating for sustainable valorization of almond hull towards high-added-value chemicals

    Industrial Crops and Products, Vol. 189

  2. Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review

    Fermentation, Vol. 8, Núm. 5

2021

  1. A molecular signature for the metabolic syndrome by urine metabolomics

    Cardiovascular Diabetology, Vol. 20, Núm. 1

  2. Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1

    Autophagy, Vol. 17, Núm. 1, pp. 1-382

2020

  1. A review of sustainable and intensified techniques for extraction of food and natural products

    Green Chemistry, Vol. 22, Núm. 8, pp. 2325-2353

  2. Clinical presentation of young people (10–24 years old) with brain tumors: results from the international MOBI-Kids study

    Journal of Neuro-Oncology, Vol. 147, Núm. 2, pp. 427-440

  3. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

    Elsevier, pp. 1-353

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

  2. Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds

    Elsevier, pp. 1-357

  3. Nonparticipation Selection Bias in the MOBI-Kids Study

    Epidemiology, Vol. 30, Núm. 1, pp. 145-153

  4. Tobacco smoking and alcohol consumption as risk factors for thymoma – A European case-control study

    Cancer Epidemiology, Vol. 61, pp. 133-138

2018

  1. Minimal information for studies of extracellular vesicles 2018 (MISEV2018): a position statement of the International Society for Extracellular Vesicles and update of the MISEV2014 guidelines

    Journal of Extracellular Vesicles, Vol. 7, Núm. 1

  2. Occupational exposure to organic solvents and risk of male breast cancer: A European multicenter case-control study

    Scandinavian Journal of Work, Environment and Health, Vol. 44, Núm. 3, pp. 312-322

2017

  1. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 6, pp. 1345-1358

  2. HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

    Food Chemistry, Vol. 215, pp. 391-400