QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA
Department
Universidade de Vigo
Vigo, EspañaPublications in collaboration with researchers from Universidade de Vigo (6)
2023
2022
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Editorial: Natural bioactives used as additives in food applications
Frontiers in Nutrition
2020
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Pechiche (Vitex cymosa berteo ex speng), a nontraditional fruit from ecuador, is a dietary source of phenolic acids and nutrient minerals, in addition to efficiently counteracting the oxidative-induced damage in human dermal fibroblasts
Antioxidants, Vol. 9, Núm. 2
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Protective effect of the medicinal herb infusion “horchata” against oxidative damage in cigarette smokers: An ex vivo study
Food and Chemical Toxicology, Vol. 143
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
2012
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Relationship between the sensory-determined astringency and the flavanolic composition of red wines
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 50, pp. 12355-12361