Antonio Lama Muñoz-rekin lankidetzan egindako argitalpenak (12)

2022

  1. Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review

    Foods, Vol. 11, Núm. 22

2021

  1. Production of renewable products from brewery spent grains

    Waste Biorefinery: Value Addition through Resource Utilization (Elsevier), pp. 305-347

2020

  1. Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars

    Food Chemistry, Vol. 329

  2. Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids

    Food Chemistry, Vol. 320

  3. How Cultivar and Extraction Conditions Affect Antioxidants Type and Extractability for Olive Leaves Valorization

    ACS Sustainable Chemistry and Engineering, Vol. 8, Núm. 13, pp. 5107-5118

  4. Valorization of olive mill leaves through ultrasound-assisted extraction

    Food Chemistry, Vol. 314

2019

  1. Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

    Food Chemistry, Vol. 293, pp. 161-168

  2. Integrated process for sequential extraction of bioactive phenolic compounds and proteins from mill and field olive leaves and effects on the lignocellulosic profile

    Foods, Vol. 8, Núm. 11

  3. Optimization of oleuropein and luteolin-7-o-glucoside extraction from olive leaves by ultrasound-assisted technology

    Energies, Vol. 12, Núm. 13

  4. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status

    Bioresource Technology, Vol. 280, pp. 459-477

2016

  1. Obtaining sugars and natural antioxidants from olive leaves by steam-explosion

    Food Chemistry, Vol. 210, pp. 457-465

2014

  1. Low energy-demanding recovery of antioxidants and sugars from olive stones as preliminary steps in the biorefinery context

    Industrial Crops and Products, Vol. 60, pp. 30-38