Lista de obras - Miguel A Prieto - Dominio Público Uruguay

A critical point: the problems associated with the variety of criteria to quantify the antioxidant capacity.

artículo científico publicado en 2014

A mutation in Flavobacterium psychrophilum tlpB inhibits gliding motility and induces biofilm formation.

artículo científico publicado en 2006

A new and general model to describe, characterize, quantify and classify the interactive effects of temperature and pH on the activity of enzymes.

artículo científico publicado en 2015

A time-dose model to quantify the antioxidant responses of the oxidative hemolysis inhibition assay (OxHLIA) and its extension to evaluate other hemolytic effectors.

artículo científico publicado en 2014

Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy

artículo científico publicado en 2020

An Accurate and Rapid System to Identify Play Patterns in Tennis using Video Recording Material: Break Point Situations as a Case Study

artículo científico publicado en 2018

An Overview of Herbal Nutraceuticals, Their Extraction, Formulation, Therapeutic Effects and Potential Toxicity

artículo científico publicado en 2023

Analytical Metabolomics and Applications in Health, Environmental and Food Science

artículo científico publicado en 2020

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

artículo científico publicado en 2020

Bioactive Compounds and Quality of Extra Virgin Olive Oil

artículo científico publicado en 2020

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins' Biological Activities and Their Potential for Valorization

publication published on 11 January 2021

Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

artículo científico publicado en 2023

Comparison of several mathematical models for describing the joint effect of temperature and ph on glucanex activity.

artículo científico publicado en 2011

Cow's milk with active immunoglobulins against Campylobacter jejuni: effects of temperature on immunoglobulin activity.

artículo científico publicado en 2013

Crocin bleaching antioxidant assay revisited: application to microplate to analyse antioxidant and pro-oxidant activities.

artículo científico publicado en 2014

Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

artículo científico publicado en 2020

Development of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction technique

artículo científico publicado en 2019

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

artículo científico publicado en 2020

Ellagitannin-rich bioactive extracts of Tuberaria lignosa: insights into the radiation-induced effects in the recovery of high added-value compounds

artículo científico publicado en 2017

Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions

artículo científico publicado en 2023

Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers

scientific article published on 01 December 2018

Estimation of the dietary intake of 13 priority additives in France, Italy, the UK and Ireland as part of the FACET project

artículo científico publicado en 2013

Evaluation of toxic effects of several carboxylic acids on bacterial growth by toxicodynamic modelling.

artículo científico publicado en 2011

Exploring the Potential of Invasive Species Sargassum muticum: Microwave-Assisted Extraction Optimization and Bioactivity Profiling

artículo científico publicado en 2024

Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

scientific article published in 2022

Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum: optimization study using the response surface methodology.

artículo científico publicado en 2017

Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology.

artículo científico publicado en 2017

Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects

scientific article published on 25 March 2019

Growth and metabolic features of lactic acid bacteria in media with hydrolysed fish viscera. An approach to bio-silage of fishing by-products.

artículo científico publicado en 2008

Health Promoting Properties of Bee Royal Jelly: Food of the Queens

artículo científico publicado en 2021

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

Knowledge of errors in the teaching-learning process of judo-techniques: osoto-guruma as a case study.

artículo científico publicado en 2014

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

artículo científico publicado en 2020

Mathematical modeling of area under the curve assessment criteria to quantify the antioxidant and pro-oxidant capacity: Coffee extracts as a case study

artículo científico publicado en 2014

Mathematical models of cytotoxic effects in endpoint tumor cell line assays: critical assessment of the application of a single parametric value as a standard criterion to quantify the dose-response effects and new unexplored proposal formats

artículo científico publicado en 2017

Metabolites from Macroalgae and Its Applications in the Cosmetic Industry: A Circular Economy Approach

artículo científico publicado en 2020

Multifunctions of Pleurotus sajor-caju (Fr.) Singer: A highly nutritious food and a source for bioactive compounds

artículo científico publicado en 2017

NOEC and LOEC as merely concessive expedients: Two unambiguous alternatives and some criteria to maximize the efficiency of dose–response experimental designs ⬇️

artículo científico publicado el 10 de junio de 2013

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

artículo científico publicado en 2018

Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves

scholarly article in Industrial Crops and Products, vol. 107, November 2017

Optimization of ergosterol extraction from Pleurotus mushrooms using response surface methodology

scientific article published on 19 June 2020

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

scientific article published on 21 September 2018

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of var.

artículo científico publicado en 2019

Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction.

artículo científico publicado en 2015

Oversimplification and overstandardization in biological methods: sperm bioassays in ecotoxicology as a case of study and a proposal for their reformulation

artículo científico publicado en 2014

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

artículo científico publicado en 2020

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

artículo científico publicado en 2018

Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques

artículo científico publicado en 2018

Reply to F. Catalá-López et al ⬇️

artículo científico publicado el 1 de marzo de 2013

Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

scientific article published on 10 June 2019

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

artículo científico publicado en 2020

Screening of Bioactive Properties in Brown Algae from the Northwest Iberian Peninsula

artículo científico

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

artículo científico publicado en 2020

Solutions for the sustainability of the food production and consumption system

artículo científico publicado en 2020

Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes

artículo científico publicado en 2018

Technical analysis in Tsuri-goshi through three complementary observational analysis

scientific article published on 15 January 2020

Technological Application of Tannin-Based Extracts

scientific article published on 30 January 2020

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

artículo científico publicado en 2019

The Use of Invasive Algae Species as a Source of Secondary Metabolites and Biological Activities: Spain as Case-Study ⬇️

publication published on 24 March 2021

The fourth industrial revolution in the food industry—part II: Emerging food trends

artículo científico publicado en 2022

The iron- and temperature-regulated haemolysin YhlA is a virulence factor of Yersinia ruckeri.

artículo científico publicado en 2007

Traditional plants from Asteraceae family as potential candidates for functional food industry

artículo científico publicado en 2021

Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction

artículo científico publicado en 2019

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

scientific article published on 17 September 2020

Wine Aging Technology: Fundamental Role of Wood Barrels

scientific article published on 23 August 2020

β-Carotene assay revisited. application to characterize and quantify antioxidant and prooxidant activities in a microplate

scientific article published on 31 August 2012

Lista de obras de Miguel A Prieto

A critical point: the problems associated with the variety of criteria to quantify the antioxidant capacity.

A mutation in Flavobacterium psychrophilum tlpB inhibits gliding motility and induces biofilm formation.

A new and general model to describe, characterize, quantify and classify the interactive effects of temperature and pH on the activity of enzymes.

A time-dose model to quantify the antioxidant responses of the oxidative hemolysis inhibition assay (OxHLIA) and its extension to evaluate other hemolytic effectors.

Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy

An Accurate and Rapid System to Identify Play Patterns in Tennis using Video Recording Material: Break Point Situations as a Case Study

An Overview of Herbal Nutraceuticals, Their Extraction, Formulation, Therapeutic Effects and Potential Toxicity

Analytical Metabolomics and Applications in Health, Environmental and Food Science

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

Bioactive Compounds and Quality of Extra Virgin Olive Oil

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins' Biological Activities and Their Potential for Valorization

Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

Comparison of several mathematical models for describing the joint effect of temperature and ph on glucanex activity.

Cow's milk with active immunoglobulins against Campylobacter jejuni: effects of temperature on immunoglobulin activity.

Crocin bleaching antioxidant assay revisited: application to microplate to analyse antioxidant and pro-oxidant activities.

Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

Development of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction technique

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Ellagitannin-rich bioactive extracts of Tuberaria lignosa: insights into the radiation-induced effects in the recovery of high added-value compounds

Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions

Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers

Estimation of the dietary intake of 13 priority additives in France, Italy, the UK and Ireland as part of the FACET project

Evaluation of toxic effects of several carboxylic acids on bacterial growth by toxicodynamic modelling.

Exploring the Potential of Invasive Species Sargassum muticum: Microwave-Assisted Extraction Optimization and Bioactivity Profiling

Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum: optimization study using the response surface methodology.

Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology.

Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects

Growth and metabolic features of lactic acid bacteria in media with hydrolysed fish viscera. An approach to bio-silage of fishing by-products.

Health Promoting Properties of Bee Royal Jelly: Food of the Queens

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

Knowledge of errors in the teaching-learning process of judo-techniques: osoto-guruma as a case study.

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

Mathematical modeling of area under the curve assessment criteria to quantify the antioxidant and pro-oxidant capacity: Coffee extracts as a case study

Mathematical models of cytotoxic effects in endpoint tumor cell line assays: critical assessment of the application of a single parametric value as a standard criterion to quantify the dose-response effects and new unexplored proposal formats

Metabolites from Macroalgae and Its Applications in the Cosmetic Industry: A Circular Economy Approach

Multifunctions of Pleurotus sajor-caju (Fr.) Singer: A highly nutritious food and a source for bioactive compounds

NOEC and LOEC as merely concessive expedients: Two unambiguous alternatives and some criteria to maximize the efficiency of dose–response experimental designs ⬇️

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves

Optimization of ergosterol extraction from Pleurotus mushrooms using response surface methodology

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of var.

Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction.

Oversimplification and overstandardization in biological methods: sperm bioassays in ecotoxicology as a case of study and a proposal for their reformulation

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques

Reply to F. Catalá-López et al ⬇️

Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

Screening of Bioactive Properties in Brown Algae from the Northwest Iberian Peninsula

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Solutions for the sustainability of the food production and consumption system

Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes

Technical analysis in Tsuri-goshi through three complementary observational analysis

Technological Application of Tannin-Based Extracts

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

The Use of Invasive Algae Species as a Source of Secondary Metabolites and Biological Activities: Spain as Case-Study ⬇️

The fourth industrial revolution in the food industry—part II: Emerging food trends

The iron- and temperature-regulated haemolysin YhlA is a virulence factor of Yersinia ruckeri.

Traditional plants from Asteraceae family as potential candidates for functional food industry

Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Wine Aging Technology: Fundamental Role of Wood Barrels

β-Carotene assay revisited. application to characterize and quantify antioxidant and prooxidant activities in a microplate