Publicacións nas que colabora con Paula García Oliveira (12)

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. 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

  5. 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

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

    Foods, Vol. 10, Núm. 1

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

    Foods, Vol. 10, Núm. 3, pp. 1-24

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

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

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

    Foods, Vol. 10, Núm. 2

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

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

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