Publicacións nas que colabora con María Rosa Pérez Gregorio (20)

2024

  1. Unraveling the Bioactive Potential of Camellia japonica Edible Flowers: Profiling Antioxidant Substances and In Vitro Bioactivity Assessment

    Pharmaceuticals, Vol. 17, Núm. 7

2023

  1. Comparative Study of Microwave-Assisted Extraction and Ultrasound-Assisted Extraction Techniques (MAE vs. UAE) for the Optimized Production of Enriched Extracts in Phenolic Compounds of Camellia japonica var Eugenia de Montijo †

    Engineering Proceedings, Vol. 37, Núm. 1

  2. Extraction and production of drugs from plant

    Phytochemicals in Medicinal Plants: Biodiversity, Bioactivity and Drug Discovery (De Gruyter), pp. 347-368

  3. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

2022

  1. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2021

  1. Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics

    Critical Reviews in Food Science and Nutrition, Vol. 61, Núm. 7, pp. 1130-1151

2017

  1. A critical review of bioactive food components, and of their functional mechanisms, biological effects and health outcomes

    Current Pharmaceutical Design, Vol. 23, Núm. 19, pp. 2731-2741

  2. A critical review of the characterization of polyphenol–protein interactions and of their potential use for improving food quality

    Current Pharmaceutical Design, Vol. 23, Núm. 19, pp. 2742-2753

2014

  1. Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

    Critical Reviews in Food Science and Nutrition, Vol. 54, Núm. 8, pp. 1050-1062

2012

  1. Postharvest storage systems affect phytochemical content and quality of traditional portuguese onion cultivars

    Acta Horticulturae

2011

  1. Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage

    Food Control, Vol. 22, Núm. 7, pp. 1108-1113

  2. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices

    Food Control, Vol. 22, Núm. 12, pp. 2052-2058

  3. Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

    Food Chemistry, Vol. 124, Núm. 1, pp. 303-308

  4. Flavonoids changes in fresh-cut onions during storage in different packaging systems

    Food Chemistry, Vol. 124, Núm. 2, pp. 652-658

  5. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

    LWT - Food Science and Technology, Vol. 44, Núm. 8, pp. 1793-1801

2010

  1. Effect of post-harvest practices on flavonoid content of red and white onion cultivars

    Food Control, Vol. 21, Núm. 6, pp. 878-884

  2. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

    Journal of Food Composition and Analysis, Vol. 23, Núm. 6, pp. 592-598

  3. Removal of polycyclic aromatic hydrocarbons from organic solvents by ashes wastes

    Journal of Hazardous Materials, Vol. 178, Núm. 1-3, pp. 273-281

2009

  1. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

    Food Research International, Vol. 42, Núm. 9, pp. 1331-1336

2008

  1. Influence of polyphenols on colour and antioxidant value in plant foods

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3171-3176