Publicacións nas que colabora con Miguel Ángel Prieto Lage (19)

2021

  1. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

    Trends in Food Science and Technology, Vol. 116, pp. 1084-1104

  2. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233

  3. Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 17

  4. Bioactive Compound Profiling and Nutritional Composition of Three Species from the Amaranthaceae Family

    The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry

  5. By-products of agri-food industry as tannin-rich sources: A review of tannins’ biological activities and their potential for valorization

    Foods, Vol. 10, Núm. 1

  6. Critical Variables Influencing the Ultrasound-Assisted Extraction of Bioactive Compounds—A Review

    The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry

  7. Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

    The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry

  8. Health promoting properties of bee royal jelly: Food of the queens

    Nutrients, Vol. 13, Núm. 2, pp. 1-26

  9. Nutritional Composition of the Atlantic Seaweeds Ulva rigida, Codium tomentosum, Palmaria palmata and Porphyra purpurea

    The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry

  10. Optimization of Bioactive Compounds with Antioxidant Activity of Himanthalia elongata by Microwave-Assisted Extraction Using Response Surface Methodology

    The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry

  11. Phenolic Compounds from Amaranthaceae Family as Potential Antitumor and Antibacterial Drugs

    The 1st International Electronic Conference on Clinical Medicine

  12. Secondary aroma: Influence of wine microorganisms in their aroma profile

    Foods, Vol. 10, Núm. 1

  13. State-of-the-art of analytical techniques to determine food fraud in olive oils

    Foods, Vol. 10, Núm. 3, pp. 1-24

  14. Status and challenges of plant-anticancer compounds in cancer treatment

    Pharmaceuticals, Vol. 14, Núm. 2, pp. 1-28

  15. Traditional applications of tannin rich extracts supported by scientific data: Chemical composition, bioavailability and bioaccessibility

    Foods, Vol. 10, Núm. 2

  16. Traditional plants from Asteraceae family as potential candidates for functional food industry

    Food and Function, Vol. 12, Núm. 7, pp. 2850-2873

  17. Xanthophylls from the Sea: Algae as Source of Bioactive Carotenoids

    Marine drugs, Vol. 19, Núm. 4

2020

  1. Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

    Food and Function, Vol. 11, Núm. 10, pp. 8493-8515

  2. Recovery of Phenolic Compounds from Edible Algae Using High Hydrostatic Pressure: An Optimization Approach

    The 1st International Electronic Conference on Food Science and Functional Foods