Publicacions en què col·labora amb Ana María Frígola Cánoves (12)

2024

  1. Comparison of green solvents for the revalorization of orange by-products: Carotenoid extraction and in vitro antioxidant activity

    Food Chemistry, Vol. 442

  2. Exploring the biological properties and bioaccessibility of orange peel extracts using deep eutectic systems

    Food Bioscience, Vol. 61

  3. Natural deep eutectic solvents: A paradigm of stability and permeability in the design of new ingredients

    Journal of Molecular Liquids, Vol. 412

  4. Recovery of Phenolic Compounds from Citrus Peel Through Solid Phase Extraction and QuEChERS as Clean-up Methods

    Natural Product Communications, Vol. 19, Núm. 9

  5. Unlocking Value from Waste: a Comparative Study of Orange Peel Extraction Methods Using Choline Chloride-Based Natural Deep Eutectic Solvents

    ACS Food Science and Technology

2023

  1. Choline chloride-based natural deep eutectic solvents for the extraction and stability of phenolic compounds, ascorbic acid, and antioxidant capacity from Citrus sinensis peel

    LWT, Vol. 177

  2. Green Solvents: Emerging Alternatives for Carotenoid Extraction from Fruit and Vegetable By-Products

    Foods, Vol. 12, Núm. 4

  3. Improving carotenoid extraction, stability, and antioxidant activity from Citrus sinensis peels using green solvents

    European Food Research and Technology, Vol. 249, Núm. 9, pp. 2349-2361

2022

  1. Comprehensive analysis of polyphenols from hybrid Mandarin peels by SPE and HPLC-UV

    LWT, Vol. 165

  2. Differentiation of juice of mandarin-like hybrids based on physicochemical characteristics, bioactive compounds, and antioxidant capacity

    European Food Research and Technology, Vol. 248, Núm. 9, pp. 2253-2262

  3. Sustainable Development and Storage Stability of Orange By-Products Extract Using Natural Deep Eutectic Solvents

    Foods, Vol. 11, Núm. 16

2021

  1. Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels

    Food Bioscience, Vol. 42