Ana María
González Paramás
Profesora Titular de Universidad
Lillian
Bouçada de Barros
Publicacions en què col·labora amb Lillian Bouçada de Barros (13)
2021
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A case study on surplus mushrooms production: Extraction and recovery of vitamin d2
Agriculture (Switzerland), Vol. 11, Núm. 7
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Antioxidant and antimicrobial influence on oyster mushrooms (Pleurotus ostreatus) from substrate supplementation of calcium silicate
Sustainability (Switzerland), Vol. 13, Núm. 9
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Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour
Journal of Food Science, Vol. 86, Núm. 6, pp. 2276-2287
2020
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Influence of calcium silicate on the chemical properties of pleurotus ostreatus var. Florida (Jacq.) P. Kumm
Journal of Fungi, Vol. 6, Núm. 4, pp. 1-16
2019
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A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill
Food Research International, Vol. 125
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Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study
Food Chemistry, Vol. 278, pp. 760-766
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Flour fortification for nutritional and health improvement: A review
Food Research International, Vol. 125
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Irradiação UV-C de cogumelos para obtenção de vitamina D2
XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes
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Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity
Microchemical Journal, Vol. 147, pp. 469-477
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Physicochemical characterization and microbiology of wheat and rye flours
Food Chemistry, Vol. 280, pp. 123-129
2018
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Mushroom-based cosmeceutical ingredients: Microencapsulation and in vitro release profile
Industrial Crops and Products, Vol. 124, pp. 44-52
2017
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The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits
Food and Chemical Toxicology, Vol. 108, pp. 139-147