Publicacións en colaboración con investigadores/as de University of Turin (26)

2022

  1. Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties

    Foods, Vol. 11, Núm. 6

2021

  1. Characterization and classification of cocoa bean shells from different regions of venezuela using hplc-pda-ms/ms and spectrophotometric techniques coupled to chemometric analysis

    Foods, Vol. 10, Núm. 8

  2. Chemometric classification of cocoa bean shells based on their polyphenolic profile determined by rp-hplc-pda analysis and spectrophotometric assays

    Antioxidants, Vol. 10, Núm. 10

  3. Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion

    Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006

  4. Evaluation of Cocoa Bean Shell Antimicrobial Activity: A Tentative Assay Using a Metabolomic Approach for Active Compound Identification #

    Planta Medica, Vol. 87, Núm. 10-11, pp. 841-849

  5. Protective effect of cocoa bean shell against intestinal damage: An example of byproduct valorization

    Antioxidants, Vol. 10, Núm. 2, pp. 1-18

2020

  1. Cocoa bean shell—a by-product with nutritional properties and biofunctional potential

    Nutrients, Vol. 12, Núm. 4

  2. Dehydration of protein lactoferrin-glycomacropeptide nanohydrogels

    Food Hydrocolloids, Vol. 101

  3. Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O’Rorke) Baill., the ‘bush mango’: A review

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 14, pp. 2446-2459

  4. In vitro bioaccessibility and functional properties of phenolic compounds from enriched beverages based on cocoa bean shell

    Foods, Vol. 9, Núm. 6

  5. Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose

    Foods, Vol. 9, Núm. 6

  6. Physico-chemical characterization of tunisian canary palm (phoenix canariensis hort. ex chabaud) dates and evaluation of their addition in biscuits

    Foods, Vol. 9, Núm. 6

  7. Polyphenolic and methylxanthine bioaccessibility of cocoa bean shell functional biscuits: Metabolomics approach and intestinal permeability through CaCo-2 cell models

    Antioxidants, Vol. 9, Núm. 11, pp. 1-21

2019

  1. A dietary mixture of oxysterols induces in vitro intestinal inflammation through TLR2/4 activation: The protective effect of Cocoa Bean shells

    Antioxidants, Vol. 8, Núm. 6

  2. Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins

    Data in Brief

  3. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

    Food Research International, Vol. 123, pp. 684-696

  4. Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy

    Food Chemistry, Vol. 292, pp. 47-57

  5. Characterization of polyphenolic compounds extracted from different varieties of almond hulls (Prunus dulcis L.)

    Antioxidants, Vol. 8, Núm. 12

  6. Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 9, pp. 4267-4275

  7. Effects of particle size and extraction methods on cocoa bean shell functional beverage

    Nutrients, Vol. 11, Núm. 4