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Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

Autor: Chamorro, F., Carpena, M., Fraga-Corral, M., Echave, J., Riaz Rajoka, Muhammad Shahid, Barba, Francisco J., Cao, Hui, Xiao, Jianbo, Prieto, M.A., Simal-Gandara, J.

Publikováno v: In Food Chemistry 15 February 2022 370

Outstanding performance of rehydrated Mg-Al hydrotalcites as heterogeneous methanolysis catalysts for the synthesis of biodiesel

Autor: Navajas, A., Campo, I., Moral, A., Echave, J., Sanz, O., Montes, M., Odriozola, J.A., Arzamendi, G., Gandía, L.M.

Publikováno v: In Fuel 1 January 2018 211:173-181

Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications.

Autor: Silva A; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Cassani L; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal., Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Garcia-Oliveira P; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal., Morais SL; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Echave J; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain., Carpena M; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain., Xiao J; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China., Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Simal-Gandara J; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain., Prieto MA; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (5), pp. 1283-1311. Date of Electronic Publication: 2022 Aug 29.

Health Benefits of Oily Fish: Illustrated with Blue Shark ( Prionace glauca ), Shortfin Mako Shark ( Isurus oxyrinchus ), and Swordfish ( Xiphias gladius ).

Autor: Chamorro F; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Otero P; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Carpena M; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Fraga-Corral M; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Echave J; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Seyyedi-Mansour S; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Cassani L; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Prieto MA; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain.

Publikováno v: Nutrients [Nutrients] 2023 Nov 25; Vol. 15 (23). Date of Electronic Publication: 2023 Nov 25.