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Antioxidants (Basel, Switzerland)|September 20, 2019
The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant ValueAndrea Gomez-Zavaglia, Miguel A Prieto Lage, Cecilia Jimenez-Lopez, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foodsLucia Cassani, Andrea Gomez-Zavaglia, Cecilia Jimenez-Lopez, et al.Molecules (Basel, Switzerland)|February 6, 2020
Technological Application of Tannin-Based ExtractsMaria Fraga-Corral, Paula García-Oliveira, Antia G Pereira, et al.ACS Omega|April 22, 2024
An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal WinesSonia Morya, Farid Menaa, Catarina Lourenço-Lopes, et al.Foods (Basel, Switzerland)|August 23, 2020
Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown AlgaeCatarina Lourenço-Lopes, Paula Garcia-Oliveira, Maria Carpena, et al.Foods (Basel, Switzerland)|August 1, 2020
Bioactive Compounds and Quality of Extra Virgin Olive OilCecilia Jimenez-Lopez, Maria Carpena, Catarina Lourenço-Lopes, et al.Current Pharmaceutical Design|April 4, 2020
Extraction, Properties, and Applications of Bioactive Compounds Obtained from MicroalgaeAntia G Pereira, Cecilia Jimenez-Lopez, Maria Fraga, et al.Antioxidants (Basel, Switzerland)|March 6, 2021
Evolution of Flavors in Extra Virgin Olive Oil Shelf-LifePaula Garcia-Oliveira, Cecilia Jimenez-Lopez, Catarina Lourenço-Lopes, et al.Pageof 1