selected publications
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academic article
- Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage . FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1-10. 2023
- Novel Chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media. CURRENT RESEARCH IN FOOD SCIENCE. 100469-100479. 2023
- Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients. PLANT FOODS FOR HUMAN NUTRITION. 1-9. 2023
- Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products. FOODS. 2335-2345. 2022
- Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flower. ANTIOXIDANTS. 1-17. 2022
- Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection. NUTRIENTS. 1-25. 2022
- Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 1-10. 2021
- Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits. NUTRIENTS. 1-20. 2020
- SAFFRON BIOACTIVES CROCIN, CROCETIN AND SAFRANAL: EFFECT ON OXIDATE STRESS AND MECHANISMS OF ACTION. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 1-18. 2020
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congress communication
- Microencapsulated saffron floral by-products extracts as functional ingredients for antioxidant fortification of yogurt. 84-84. 2023
- Antioxidant properties of wheat and spelt breads enriched with saffron floral by-products 2022
- Caracterización Nutricional Y Química Del Azafrán Y Sus Subproductos Florales. 100-100. 2022
- Desarrollo de Yogures Enriquecidos con Extractos Florales de Azafrán 2022
- Diseño y elaboración de panes enriquecidos con subproductos florales de azafrán y estudio de sus propiedades antioxidantes. 91-91. 2022
- Estrategias sostenibles para extraer compuestos bioactivos de subproductos florales de azafrán para el desarrollo de nuevos ingredientes funcionales. 94-94. 2022
- Nutritional and chemical characterization of Saffron and its floral by-products. 40-40. 2022
- Pan enriquecido con flores de azafrán (Crocus sativus, L.) desecadas en polvo. Valorización de subproductos florales del azafrán.. 92-92. 2022
- A GREEN STRATEGY TO ISOLATE BIOACTIVE EXTRACTS FROM SAFFRON FLORAL BY-PRODUCTS 2021
- Antioxidant capacity and bioactive compounds of two Wild Edible Plants (WEP): Sonchus tenerrimusand Allium ampeloprasum 2021
- Natural deep eutectic solvents as ecological extraction media to isolate bioactive compounds from saffron floral by-products 2021
- Valorization of saffron and its floral by-products to develop new functional ingredients 2021
- Influencia del tiempo de fermentación y digestión gastrointestinal in vitro en la viabilidad de Lactrobacillus plantarum y Bifidobacterium longum en bebidas de quinoa roja 2020
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thesis