Ohcanbohtosat - María Pilar Almajano

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review Dahkki Gádor-Indra Hidalgo, María Pilar Almajano

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Brewing By-Products as a Source of Natural Antioxidants for Food Preservation Dahkki Idoia Codina-Torrella, Lourdes Rodero, María Pilar Almajano

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Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions Dahkki Monika Skowyra, Maria Gabriela Gallego, Francisco Segovia, Maria Pilar Almajano

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Effect of Neem (<i>Azadirachta indica</i> L.) on Lipid Oxidation in Raw Chilled Beef Patties Dahkki Manel Ouerfelli, Juliana Villasante, Leila Bettaieb Ben Kaâb, MaríaPilar Almajano

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Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves-Optimization by Response Surface Method and Application in Oil-in-Water Emulsions Dahkki Francisco Segovia, Bryshila Lupo, Sara Peiró, Michael H. Gordon, María Pilar Almajano

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Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties Dahkki María Gabriela Gallego, Michael H. Gordon, Francisco Segovia, María Pilar Almajano Pablos

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The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models Dahkki Nurul Aini Mohd Azman, Maria Gabriela Gallego, Luis Juliá, Lluis Fajari, MaríaPilar Almajano

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Screening of Antioxidant Activity of Gentian Lutea Root and Its Application in Oil-in-Water Emulsions Dahkki Nurul Aini Mohd Azman, Francisco Segovia, Xavier Martínez-Farré, Emilio Gil, María Pilar Almajano

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Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties Dahkki Wan Amnin Wan Yahaya, Noraziah Abu Yazid, Nurul Aini Mohd Azman, María Pilar Almajano

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Evaluation of the antioxidant activity of Betula pendula leaves extract and its effects on model foods Dahkki Nurul Aini Mohd Azman, Monika Skowyra, Kwestan Muhammad, María Gabriela Gallego, Maria Pilar Almajano

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Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration Dahkki Sara Peiró, Michael H. Gordon, Mónica Blanco, Francisca Pérez-Llamas, Francisco Segovia, María Pilar Almajano

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Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions Dahkki María Gabriela Gallego, Monika Skowyra, Michael H. Gordon, Nurul Aini Mohd Azman, María Pilar Almajano

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Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions Dahkki Eva P. Pérez-Álvarez, Diego S. Intrigliolo, María Pilar Almajano, Pilar Rubio-Bretón, Teresa Garde-Cerdán

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Poly (α-Dodecyl γ-Glutamate) (PAAG-12) and Polylactic Acid Films Charged with α-Tocopherol and Their Antioxidant Capacity in Food Models Dahkki Juliana Villasante, Eva Codina, Gádor Indra Hidalgo, Antxon Martínez de Ilarduya, Sebastián Muñoz-Guerra, María Pilar Almajano

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Avocado Seeds: Extraction Optimization and Possible Use as Antioxidant in Food Dahkki Francisco Segovia Gómez, Sara Peiró Sánchez, Maria Gabriela Gallego Iradi, Nurul Aini Mohd Azman, María Pilar Almajano

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Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods Dahkki Nurul Aini Mohd Azman, Maria Gabriela Gallego, Francisco Segovia, Sureena Abdullah, Shalyda Md Shaarani, María Pilar Almajano Pablos

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