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Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni.
Koubaa M, Roselló-Soto E, Šic Žlabur J, Režek Jambrak A, Brnčić M, Grimi N, Boussetta N, Barba FJ. Koubaa M, et al. Among authors: Rosello-Soto E. J Agric Food Chem. 2015 Aug 12;63(31):6835-46. doi: 10.1021/acs.jafc.5b01994. Epub 2015 Jul 28. J Agric Food Chem. 2015. PMID: 26172915 Review.
Phenolic profile of oils obtained from "horchata" by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization.
Roselló-Soto E, Barba FJ, Lorenzo JM, Munekata PES, Gómez B, Moltó JC. Roselló-Soto E, et al. Food Chem. 2019 Feb 15;274:865-871. doi: 10.1016/j.foodchem.2018.09.055. Epub 2018 Sep 11. Food Chem. 2019. PMID: 30373021
Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters.
Roselló-Soto E, Barba FJ, Lorenzo JM, Dominguez R, Pateiro M, Mañes J, Moltó JC. Roselló-Soto E, et al. Food Res Int. 2019 Jun;120:888-894. doi: 10.1016/j.foodres.2018.11.054. Epub 2018 Nov 27. Food Res Int. 2019. PMID: 31000310
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.
Munekata PES, Domínguez R, Budaraju S, Roselló-Soto E, Barba FJ, Mallikarjunan K, Roohinejad S, Lorenzo JM. Munekata PES, et al. Among authors: Rosello-Soto E. Foods. 2020 Mar 4;9(3):288. doi: 10.3390/foods9030288. Foods. 2020. PMID: 32143400 Free PMC article. Review.
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