Publicaciones en colaboración con investigadores/as de Universidad de Zaragoza (9)

2024

  1. Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice

    Journal of Physiology and Biochemistry

2022

  1. Anti-Inflammatory and Chondroprotective Effects Induced by Phenolic Compounds from Onion Waste Extracts in ATDC-5 Chondrogenic Cell Line

    Antioxidants, Vol. 11, Núm. 12

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

    Antioxidants, Vol. 11, Núm. 5

  3. Valorization of Onion Waste by Obtaining Extracts Rich in Phenolic Compounds and Feasibility of Its Therapeutic Use on Colon Cancer

    Antioxidants, Vol. 11, Núm. 4

2021

  1. Phenolic-rich extracts from avocado fruit residues as functional food ingredients with antioxidant and antiproliferative properties

    Biomolecules, Vol. 11, Núm. 7

  2. Valorization of agro-food by-products and their potential therapeutic applications

    Food and Bioproducts Processing, Vol. 128, pp. 247-258

2019

  1. Red Nacional de Excelencia en Nanotecnología y Alimentación (FOOD) E-9: creando sinergias en investigación, formación y divulgación científica

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  2. Redvalue: cooperación transfronteriza para la revalorización de residuos vegetales

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2015

  1. Current applications and new opportunities for the use of pulsed electric fields in food science and industry

    Food Research International, Vol. 77, pp. 773-798