| Comprehensive review of natural based hydrogels as an upcoming trend for food packing FJ Leyva-Jiménez, R Oliver-Simancas, I Castangia, AM Rodríguez-García, ... Food Hydrocolloids 135, 108124, 2023 | 45 | 2023 |
| Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products L Loarce, R Oliver-Simancas, L Marchante, MC Díaz-Maroto, ME Alañón Food Research International 137, 109728, 2020 | 42 | 2020 |
| Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction L Loarce, R Oliver-Simancas, L Marchante, MC Díaz-Maroto, ME Alañón Lwt 149, 111889, 2021 | 36 | 2021 |
| Mango by‐products as a natural source of valuable odor‐active compounds R Oliver‐Simancas, R Muñoz, MC Díaz‐Maroto, MS Pérez‐Coello, ... Journal of the Science of Food and Agriculture 100 (13), 4688-4695, 2020 | 32 | 2020 |
| Evolution of bioactive compounds of three mango cultivars (Mangifera indica L.) at different maturation stages analyzed by HPLC-DAD-q-TOF-MS ME Alañón, R Oliver-Simancas, AM Gómez-Caravaca, D Arráez-Román, ... Food Research International 125, 108526, 2019 | 32 | 2019 |
| Comprehensive research on mango by-products applications in food industry R Oliver-Simancas, L Labrador-Fernandez, MC Díaz-Maroto, ... Trends in Food Science & Technology 118, 179-188, 2021 | 31 | 2021 |
| Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation R Oliver-Simancas, MC Díaz-Maroto, MS Pérez-Coello, ME Alañón Journal of Food Engineering 279, 109953, 2020 | 30 | 2020 |
| Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines R Oliver Simancas, MC Díaz-Maroto, ME Alañón Pardo, P Pérez Porras, ... Molecules 26 (4), 1193, 2021 | 28 | 2021 |
| Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines R Muñoz García, R Oliver Simancas, MC Díaz-Maroto, ME Alañón Pardo, ... Foods 10 (6), 1164, 2021 | 15 | 2021 |
| Application of response surface methodologies to optimize high-added value products developments: Cosmetic formulations as an example FJ Leyva-Jiménez, Á Fernández-Ochoa, ML Cádiz-Gurrea, ... Antioxidants 11 (8), 1552, 2022 | 13 | 2022 |
| Use of microwave maceration in red winemaking: Effect on fermentation and chemical composition of red wines R Muñoz García, R Oliver-Simancas, M Arévalo Villena, ... Molecules 27 (9), 3018, 2022 | 7 | 2022 |
| Quality Assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing ME Alañón, ML Cádiz-Gurrea, R Oliver-Simancas, FJ Leyva-Jiménez, ... Food Control 135, 108791, 2022 | 4 | 2022 |
| From grape by-products to enriched yogurt containing pomace extract loaded in nanotechnological nutriosomes tailored for promoting gastro-intestinal wellness I Castangia, F Fulgheri, FJ Leyva-Jimenez, ME Alañón, ML Cádiz-Gurrea, ... Antioxidants 12 (6), 1285, 2023 | 2 | 2023 |
| Valorization applications of pineapple and papaya byproducts in food industry R Oliver‐Simancas, L Labrador‐Fernández, C Abellán‐Diéguez, ... Comprehensive Reviews in Food Science and Food Safety 23 (3), e13359, 2024 | | 2024 |
Francisco Javier Leyva JimenezPosdoctoral Research在 uclm.es 的电子邮件经过验证
