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Macroalgae as a source of valuable antimicrobial compounds: extraction and applications
- article
- Química analítica e alimentaria
Bee venom: an updating review of its bioactive molecules and its health applications
- article
- Química analítica e alimentaria
Secondary aroma: influence of wine microorganisms in their aroma profile
- article
- Química analítica e alimentaria
Wine aging technology: fundamental role of wood barrels
- article
- Química analítica e alimentaria
Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: a review
- 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
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
Evolution of flavors in extra virgin olive oil shelf-life
- article
- Química analítica e alimentaria
- Bioloxía funcional e ciencias da saúde
Bioactive compounds and quality of extra virgin olive oil
- article
- Química analítica e alimentaria
- Bioquímica, xenética e inmunoloxía