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Now showing items 1-10 of 11
Xanthophylls from the sea: algae as source of bioactive carotenoids
- article
- Química analítica e alimentaria
Red seaweeds as a source of nutrients and bioactive compounds: optimization of the extraction
- article
- Química analítica e alimentaria
Revalorization of almond by-products for the design of novel functional foods: an updated review
- article
- Química analítica e alimentaria
- Enxeñaría química
Screening of bioactive properties in brown algae from the Northwest Iberian Peninsula
- article
- Química analítica e alimentaria
State-of-the-art of analytical techniques to determine food fraud in olive oils
- article
- Química analítica e alimentaria
Applications of by-products from the olive oil processing: revalorization strategies based on target molecules and green extraction technologies
- article
- Química analítica e alimentaria
- Enxeñaría química
Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes
- article
- Química analítica e alimentaria
- Química Física
Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae
- article
- Química analítica e alimentaria
Status and challenges of plant-anticancer compounds in cancer treatment
- article
- Química analítica e alimentaria
Traditional applications of tannin rich extracts supported by scientific data: chemical composition, bioavailability and bioaccessibility
- article
- Química analítica e alimentaria