Publicaciones en colaboración con investigadores/as de Instituto de Salud Carlos III (7)

2022

  1. Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients

    Antioxidants, Vol. 11, Núm. 5

2021

  1. Impact of novel technologies on virgin olive oil processing, consumer acceptance, and the valorization of olive mill wastes

    Antioxidants, Vol. 10, Núm. 3, pp. 1-19

2013

  1. Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

    Food Chemistry, Vol. 141, Núm. 3, pp. 3131-3138

  2. Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments

    Food Chemistry, Vol. 136, Núm. 1, pp. 199-205

  3. Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 8, pp. 1977-1984

2012

  1. Changes in the polyphenol profile of tomato juices processed by pulsed electric fields

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 38, pp. 9667-9672

  2. Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 12, pp. 3126-3134