R. Abdelkebir

From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

J. V. García-Pérez, A. J. Meléndez-Martínez, C. Alcántara, 2019, Trends in Food Science & Technology.

Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts

J. V. García-Pérez, C. Alcántara, G. Sánchez, 2019, Innovative Food Science & Emerging Technologies.

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

J. V. García-Pérez, A. Jambrak, C. Alcántara, 2020, Molecules.

Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary.

J. V. García-Pérez, A. Jambrak, C. Alcántara, 2020, Food research international.

Ultrasonically-Assisted and Conventional Extraction from Erodium Glaucophyllum Roots Using Ethanol:Water Mixtures: Phenolic Characterization, Antioxidant, and Anti-Inflammatory Activities

J. V. García-Pérez, C. Alcántara, G. Pérez-Martínez, 2020, Molecules.

Effects of pulses and microalgal proteins on quality traits of beef patties

J. Lorenzo, F. Barba, D. Granato, 2018, Journal of Food Science and Technology.