CELIA
CARRILLO PEREZ
Profesor Titular de Universidad
Universidade de Vigo
Vigo, EspañaPublicacións en colaboración con investigadores/as de Universidade de Vigo (6)
2024
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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
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Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Current Opinion in Food Science, Vol. 57
2022
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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
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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
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Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
Marine Drugs, Vol. 19, Núm. 2, pp. 71
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Impact of pressurized liquid extraction and ph on protein yield, changes in molecular size distribution and antioxidant compounds recovery from spirulina
Foods, Vol. 10, Núm. 9