470 results on '"Simal-Gándara J"'
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2. Plant Alkaloids: Production, Extraction, and Potential Therapeutic Properties
3. Sulfur-Containing Compounds from Plants
4. Untargeted metabolomics and in vitro functional analysis unravel the intraspecific bioactive potential of flowers from underexplored Camellia japonica cultivars facing their industrial application
5. Method development and validation for acrylamide in potato cutlet by UHPLC-MS/MS
6. Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies
7. Plant Antioxidants from Agricultural Waste: Synergistic Potential with Other Biological Properties and Possible Applications
8. Application of Releasing Active Packaging in Oils and Fats
9. Application of Releasing Packaging in Beverages
10. Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications
11. A HPLC‐DAD method for identifying and estimating the content of fucoxanthin, β‐carotene and chlorophyll a in brown algal extracts
12. Transcriptomic responses in ice ice diseased red algae Kappaphycus alvarezii
13. Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products
14. An Overview of Food Bioactive Compounds and Their Properties
15. Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries
16. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
17. Microbiome in the ice-ice disease of the farmed red algae Kappaphycus alvarezii and degradation of extracted food carrageenan
18. Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes
19. Mitigation of emerging implications of climate change on food production systems
20. PAHs, diet and cancer prevention: Cooking process driven-strategies
21. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds
22. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism
23. Food identification by high performance liquid chromatography fingerprinting and mathematical processing
24. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
25. A review on the application of chromatographic methods, coupled to chemometrics, for food authentication
26. Future challenges on the use of blockchain for food traceability analysis
27. Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products
28. Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
29. Effects of hydrochemistry variables on the half-life of mancozeb and on the hazard index associated to the sum of mancozeb and ethylenethiourea
30. Dissipation kinetics of pre-plant pesticides in greenhouse-devoted soils
31. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines
32. Chapter 8 - Valorization of food waste biomass and biomaterials from a circular economy approach
33. Decontamination solutions for polychlorinated biphenyls (PCBs) in raw fish oils from environmentally contaminated sea fishes
34. Factors governing the removal of mancozeb residues from lettuces with washing solutions
35. Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines
36. Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications
37. Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties
38. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices
39. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)
40. Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines
41. Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage
42. Characterisation and preliminary quantification of the methane reservoir in a coastal sedimentary source: San Simón Bay, Ría de Vigo, NW Spain
43. Factors controlling flavors binding constants to cyclodextrins and their applications in foods
44. Behaviour of metalaxyl as copper oxychloride–metalaxyl commercial formulation vs. technical grade-metalaxyl in vineyards-devoted soils
45. Latest developments in sample treatment for 18O-isotopic labeling for proteomics mass spectrometry-based approaches: A critical review
46. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs
47. Quaternary herbicides retention by the amendment of acid soils with a bentonite-based waste from wineries
48. A review on the use of cyclodextrins in foods
49. Occurrence of soluble organic compounds in thermal waters by ion trap mass detection
50. Behaviour of thermal waters through granite rocks based on residence time and inorganic pattern
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