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Alejandra García Alonso

Profesor Ayudante Doctor

Universidad Complutense de Madrid

Spain

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Research Interests

Food Science

40%

Crop Science

10%

Antioxidant Activity

20%

Polyphenol

20%

Postharvest Physiology

20%

Food Quality

20%

Natural Products Chemistry

10%

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Articles5

Effect of Pre-Treatment, Treatment, and Extraction Technologies on the Bioactive Substances of Coriander

Article Link

Year:

2024

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

Article Link

Year:

2022

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

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Year:

2022

Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods

Article Link

Year:

2022

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Article Link

Year:

2022

Collaborators3

INMACULADA MATEOS-APARICIO

PROFESORA TITULAR DE UNIVERSIDAD

Universidad Complutense de Madrid

SPAIN

Araceli Redondo-Cuenca

Universidad Complutense de Madrid

SPAIN

Beatríz López-Ruíz

Universidad Complutense de Madrid

SPAIN

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