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Traditional applications of tannin rich extracts supported by scientific data: chemical composition, bioavailability and bioaccessibility
- article
- Química analítica e alimentaria
Technological application of tannin-based extracts
- article
- Química analítica e alimentaria
- Bioloxía funcional e ciencias da saúde
Secondary aroma: influence of wine microorganisms in their aroma profile
- article
- Química analítica e alimentaria
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model
- article
- Química analítica e alimentaria
Seaweed Protein Hydrolysates and Bioactive Peptides: Extraction, Purification, and Applications
- article
- Química analítica e alimentaria
Red seaweeds as a source of nutrients and bioactive compounds: optimization of the extraction
- article
- Química analítica e alimentaria
By-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorization
- article
- Química analítica e alimentaria
Fucoxanthin’s optimization from Undaria pinnatifida using conventional heat extraction, bioactivity assays and In silico studies
- article
- Química analítica e alimentaria
Scientific approaches on extraction, purification and stability for the commercialization of fucoxanthin recovered from brown algae
- article
- Química analítica e alimentaria
Single-cell proteins obtained by circular economy intended as a feed ingredient in aquaculture
- article
- Química analítica e alimentaria