Celestino
Santos Buelga
Catedrático de Universidad
![Foto de Lillian](/img/nophoto.png)
Lillian
Bouçada de Barros
Publicaciones en las que colabora con Lillian Bouçada de Barros (128)
2024
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Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts
Antioxidants, Vol. 13, Núm. 5
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Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study
Food Chemistry, Vol. 435
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Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers
Food Chemistry, Vol. 438
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Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach
Food Chemistry, Vol. 456
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Revitalising Riboflavin: Unveiling Its Timeless Significance in Human Physiology and Health
Foods, Vol. 13, Núm. 14
2023
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Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals
Cosmetics, Vol. 10, Núm. 2
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Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
Foods, Vol. 12, Núm. 9
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Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes
Food Research International, Vol. 170
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Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films
Microorganisms, Vol. 11, Núm. 5
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The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review
Food Chemistry, Vol. 423
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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 and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages
Food Chemistry, Vol. 369
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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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Editorial: Natural bioactives used as additives in food applications
Frontiers in Nutrition
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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
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