Publications (44) Publications in which a researcher has participated View referenced research data.

filter_list Food Science

2024

  1. Arte y ciencia de los alimentos

    Servicio de Publicaciones e Imagen Institucional

  2. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

    Food Chemistry, Vol. 460

  3. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

  4. Smart polymers and smartphones for Betalain measurement in cooked beetroots

    Food Chemistry, Vol. 459

2023

  1. Modern Analytical Techniques for Berry Authentication

    Chemosensors, Vol. 11, Núm. 9

  2. Nutritional and Functional Properties of Novel Protein Sources

    Food Reviews International, Vol. 39, Núm. 9, pp. 6045-6077

  3. The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

    Foods, Vol. 12, Núm. 9

2022

  1. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

    Foods, Vol. 11, Núm. 11

  2. Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer

    Food Chemistry, Vol. 368

  3. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

2021

  1. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  2. Determination of polyphenols, antioxidant activity, and antimicrobial properties of Zhourat using different extraction conditions

    Applied Food Research, Vol. 1, Núm. 2

  3. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

    Marine Drugs, Vol. 19, Núm. 2, pp. 71

2020

  1. Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake

    Foods, Vol. 9, Núm. 11, pp. 1595

  2. Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

    Foods, Vol. 9, Núm. 11, pp. 1584

  3. Relationship between color and betalain content in different thermally treated beetroot products

    Journal of Food Science and Technology, Vol. 57, Núm. 9, pp. 3305-3313

2019

  1. Changes in the phenolic profile, antioxidant capacity and in vitro bioaccessibility of two Algerian grape varieties, Cardinal and Dabouki (Sabel), during the production of traditional sun-dried raisins and homemade jam

    Journal of Berry Research, Vol. 9, Núm. 4, pp. 563-574

  2. High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality

    High Pressure Research, Vol. 39, Núm. 4, pp. 691-706

  3. Influence of variety and production system on selected chemical parameters of beetroot juices prepared from seven beetroot varieties

    Journal of Food and Nutrition Research, Vol. 58, Núm. 3, pp. 214-224

  4. Organic versus conventional beetroot. Bioactive compounds and antioxidant properties

    LWT, Vol. 116