BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Departamento
ELIXABET
DIAZ DE CERIO ALONSO DE MEZQUIA
Researcher to 2023
Publications by the researcher in collaboration with ELIXABET DIAZ DE CERIO ALONSO DE MEZQUIA (26)
2023
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Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes
International journal of molecular sciences, Vol. 24, Núm. 6
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Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent
Food Chemistry, Vol. 418
2022
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Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave-assisted cryoconcentration
Journal of Food Processing and Preservation, Vol. 46, Núm. 2
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Is nanofiltration an efficient technology to recover and stabilize phenolic compounds from guava (Psidium guajava) leaves extract?
Food Bioscience, Vol. 50
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Semi-continuous hydrolysis of onion skin wastes with subcritical water: Pectin recovery and oligomers identification
Journal of Environmental Chemical Engineering, Vol. 10, Núm. 3
2021
2020
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Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols
Food Research International, Vol. 130
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Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
Frontiers in Microbiology, Vol. 11
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Establishment of acid hydrolysis by box-behnken methodology as pretreatment to obtain reducing sugars from tiger nut byproducts
Agronomy, Vol. 10, Núm. 4
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Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.)
Antioxidants, Vol. 9, Núm. 12, pp. 1-26
2019
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Analytical approaches in coffee quality control
Caffeinated and Cocoa Based Beverages: Volume 8. The Science of Beverages (Elsevier), pp. 285-336
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New insight into phenolic composition of chayote (Sechium edule (Jacq.) Sw.)
Food Chemistry, Vol. 295, pp. 514-519
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Optimization of sonotrode ultrasonic-assisted extraction of proanthocyanidins from brewers’ spent grains
Antioxidants, Vol. 8, Núm. 8
2018
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Characterization of bioactive compounds of Annona cherimola L. leaves using a combined approach based on HPLC-ESI-TOF-MS and NMR
Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3607-3619
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Establishment of pressurized-liquid extraction by response surface methodology approach coupled to HPLC-DAD-TOF-MS for the determination of phenolic compounds of myrtle leaves
Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3547-3557
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Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology
Food Chemistry, Vol. 269, pp. 258-263
2017
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Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves
Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791
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Health effects of Psidium guajava L. Leaves: An overview of the last decade
International Journal of Molecular Sciences, Vol. 18, Núm. 4
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Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS
Journal of Pharmaceutical and Biomedical Analysis, Vol. 133, pp. 1-7
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The hypoglycemic effects of guava leaf (Psidium guajava L.) extract are associated with improving endothelial dysfunction in mice with diet-induced obesity
Food Research International, Vol. 96, pp. 64-71