publication venue for
- Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients. 1-9. 2023
- The effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanin from blue corn through the kinetic and thermodynamic parameters. Plant Foods for Human Nutrition. 334-339. 2021
- Bioaccessibility of phenolic compounds and antioxidant capacity of Chia (Salvia hispanica L.) seeds. 47-53. 2018
- Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, technofunctional and antioxidant properties. 130-136. 2018
- Effect of inulin on the viability of L.plantarum during storage and in vitro digestion and on composition parameters of vegetable fermented juices. 161-167. 2017
- Evaluation of Particle Size Influence on Proximate Composition,Physicochemical, Techno-Functional and Physio-FunctionalProperties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts. 67-73. 2017
- Biological Activity of Conventional and Organic Pomegranate Juices: Antioxidant and Antimutagenic Potential. 375-380. 2016
- Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties. 1-4. 2015
- Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain. 370-377. 2013
- Antioxidant Activity and Chemical Content of Methanol and Ethanol Extracts from Leaves of Rockrose (Cistus ladaniferus). 170-178. 2010
- Six Edible Wild Fruits as Potential Antioxidant Additives or Nutritional Supplements. 121-129. 2010