A5031978678- Algal biology and biofuel production
- Analytical Chemistry and Chromatography
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Phase Equilibria and Thermodynamics
- Antioxidant Activity and Oxidative Stress
- Seaweed-derived Bioactive Compounds
- Chromatography in Natural Products
- Metabolomics and Mass Spectrometry Studies
- Microbial Metabolites in Food Biotechnology
- Plant biochemistry and biosynthesis
- Edible Oils Quality and Analysis
- Nutrition, Genetics, and Disease
- Advanced Chemical Sensor Technologies
- Phytochemistry and Biological Activities
- Fermentation and Sensory Analysis
- Free Radicals and Antioxidants
- Food Chemistry and Fat Analysis
- Enzyme Catalysis and Immobilization
- Chemical and Physical Properties in Aqueous Solutions
- Microfluidic and Capillary Electrophoresis Applications
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Ionic liquids properties and applications
- Microbial Metabolic Engineering and Bioproduction
Universidad Autónoma de Madrid
2016-2025
Instituto de Investigación en Ciencias de la Alimentación
2016-2025
University of Zurich
2025
National University of Misiones
2023
University of Castilla-La Mancha
2020-2023
Consejo Superior de Investigaciones Científicas
2006-2022
Food Research Institute
2022
Universidade do Porto
2021
Rede de Química e Tecnologia
2021
Universidad de Alcalá
2000-2016
Subcritical water extraction at several temperatures ranging from 25 to 200 degrees C has been studied selectively extract antioxidant compounds rosemary leaves. An exhaustive characterization of the fractions obtained using subcritical different carried out by LC-MS, and activities extracts have measured a free radical method (DPPH). Results indicate high selectivity toward most active such as carnosol, rosmanol, carnosic acid, methyl carnosate, some flavonoids cirsimaritin genkwanin. The...
Algae have been suggested as a potential source of bioactive compounds to be used in the food and pharmaceutical industries. With strong development functional foods method improve or maintain health, exploration new with real health effects is now an intense field research. The use algae ingredients, such lipids, proteins, polysaccharides, phenolics, carotenoids, etc., presented, together different possibilities improving valuable metabolites production either using tools knowledge provided...
The state-of-the-art of food analysis at the beginning 21st century is presented in this work, together with its major applications, current limitations, and present foreseen challenges.
Reduction of food waste provides important environmental and economic benefits. Valorization by-products into edible materials is one the most interesting strategies in this field. However, wastes can contain chemical contaminants or potential pathogens that may endanger consumers' health. Therefore, assuring quality safety these utmost importance to take advantage valorization strategy. In review, evaluation valorized intended for human animal consumption has been revised critically...
In this work, extraction of antioxidant compounds from Dunaliella salina microalga is optimized by combining pressurized liquid (PLE) and experimental design (three-level factorial design) with three different solvents (hexane, ethanol, water). Two main factors were considered, the temperature (40, 100, 160 °C) time (5, 17.5, 30 min). As response variables, yield (percent dry weight/initial weight) activity extracts (determined using TEAC method) used. The parameters model estimated multiple...