Celestino
Santos Buelga
Catedrático de Universidad
Isabel Cristina Fernandes Rodrigues
Ferreira
Publicaciones en las que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (124)
2024
2023
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Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films
Microorganisms, Vol. 11, Núm. 5
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Ultrasound-assisted extraction of hydroxytyrosol and tyrosol from olive pomace treated by gamma radiation: process optimization and bioactivity assessment
Food and Function, Vol. 14, Núm. 7, pp. 3038-3050
2022
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Applications of bioactive compounds extracted from olive industry wastes: A review
Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 1, pp. 453-476
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Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage
Food Research International, Vol. 156
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Effect of Harvesting Time on the Chemical Composition of Cynara cardunculus L. var. altilis Blades
Agronomy, Vol. 12, Núm. 7
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Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 9, pp. 2789-2805
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Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages
Biology, Vol. 11, Núm. 5
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Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract
Food Bioscience, Vol. 45
2021
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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
Food Chemistry, Vol. 342
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Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features
Food Chemistry, Vol. 334
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Phenolic composition and biological properties of cynara cardunculus l. Var. altilis petioles: Influence of the maturity stage
Antioxidants, Vol. 10, Núm. 12
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Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)
Food Chemistry, Vol. 363
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Phenolic compounds from irradiated olive wastes: Optimization of the heat-assisted extraction using response surface methodology
Chemosensors, Vol. 9, Núm. 8
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Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes
Food Chemistry, Vol. 345
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Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts
Food Chemistry, Vol. 336
2020
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Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity
Foods, Vol. 9, Núm. 5
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Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds
Food Chemistry, Vol. 323
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Chemical composition of cynara cardunculus L. var. altilis heads: The impact of harvesting time
Agronomy, Vol. 10, Núm. 8
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Chemical composition of cynara cardunculus l. Var. altilis bracts cultivated in central greece: the impact of harvesting time
Agronomy, Vol. 10, Núm. 12