BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Department
Universidad Miguel Hernández de Elche
Elche, España
Publications in collaboration with researchers from Universidad Miguel Hernández de Elche (6)
2026
2025
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Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life
Food Chemistry, Vol. 487
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Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction
Foods, Vol. 14, Núm. 15
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