Publications in collaboration with researchers from Centro Tecnológico de la Carne de Galicia (5)

2024

  1. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

    Applied Food Research, Vol. 4, Núm. 1

  2. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

  3. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

2022

  1. Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

    Foods, Vol. 11, Núm. 8

2020

  1. Seaweeds as a functional ingredient for a healthy diet

    Marine Drugs, Vol. 18, Núm. 6