María del Carmen Razola-Díaz

University of Granada

H指数:16

被引数:861

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Unlocking phenolic bioactive compounds from olive leaves through lactic acid fermentation

通过乳酸发酵从橄榄叶中释放酚类生物活性化合物

Food Research International

IF8

2026-07-010

OAAI

Establishment of a sonotrode extraction of antioxidant phenolic compounds from avocado leaf agri-food residues

从鳄梨叶农食废弃物中提取抗氧化酚类化合物的声极提取方法的建立

Applied Food Research

IF6.2

2026-03-180

OAAI

Evaluation of the potential to increase the recovery of phenolic compounds with antioxidant and antidiabetic activities from mango leaves by fermentation pre-treatment and ultrasound-assisted extraction via sonotrode

通过发酵预处理和经声极的超声波辅助提取，对提高芒果叶中具有抗氧化和抗糖尿病活性的酚类化合物回收率的潜力进行评估。

Industrial Crops and Products

IF6.2

2025-10-240

OAAI

Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage

等离子体活化水及抗氧化包装对轻微加工茴香在贮藏期间品质降解动力学的影响

Applied Food Research

IF6.2

2025-07-040

Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-11-011

OAAI

Food grade pilot scale strategy for non-thermal extraction and recovery of phenolic compounds from orange peels

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-010

OAAI

Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-010

OAAI

Combined effect of pulse electric field and probe ultrasound technologies for obtaining phenolic compounds from orange by-product

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-016

OAAI

Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-01-207

Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-01-017

OAAI

Diet enriched with high-phenolic cocoa potentiates hippocampal brain-derived neurotrophic factor expression and neurogenesis in healthy adult micewith subtle effects on memory

FOOD & FUNCTION

IF5.4

2024-01-012

Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction

ANTIOXIDANTS

IF6.6

2023-07-114

OAAI

Optimization of the Extraction Conditions of Bioactive Compounds from Ocimum basilicum Leaves Using Ultrasound-Assisted Extraction via a Sonotrode

MOLECULES

IF4.6

2023-07-074

OAAI

Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts

FERMENTATION-BASEL

IF3.3

2023-04-278

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

ANTIOXIDANTS

IF6.6

2023-03-1416

OAAI

Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-02-015

OAAI

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

乳酸菌发酵对鳄梨叶提取物酚类物质及抗氧化活性的影响

ANTIOXIDANTS

IF6.6

2023-01-2836

OAAI

New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market

MOLECULES

IF4.6

2022-11-257

OAAI

Comparison between Ultrasonic Bath and Sonotrode Extraction of Phenolic Compounds from Mango Peel By-Products

HORTICULTURAE

IF3

2022-11-0123

Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes

ANTIOXIDANTS

IF6.6

2022-03-1512

OAAI

María del Carmen Razola-Díaz

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