Miguel Ángel Prieto Lage (ORCID:0000-0002-3513-0054)
Miguel Ángel Prieto Lage (ORCID:0000-0002-3513-0054)
University of Vigo, Faculty of Food Science and Technology
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Statistical evaluation of mathematical models for microbial growth
S López, M Prieto, J Dijkstra, MS Dhanoa, J France
International journal of food microbiology 96 (3), 289-300, 2004
Smart charging strategy for electric vehicle charging stations
Z Moghaddam, I Ahmad, D Habibi, QV Phung
IEEE Transactions on transportation electrification 4 (1), 76-88, 2017
Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction
SA Heleno, P Diz, MA Prieto, L Barros, A Rodrigues, MF Barreiro, ...
Food chemistry 197, 1054-1063, 2016
Bioactive compounds and quality of extra virgin olive oil
C Jimenez-Lopez, M Carpena, C Lourenço-Lopes, M Gallardo-Gomez, ...
Foods 9 (8), 1014, 2020
Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques
BR Albuquerque, MA Prieto, MF Barreiro, A Rodrigues, TP Curran, ...
Industrial Crops and Products 95, 404-415, 2017
Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study
J Pinela, MA Prieto, AM Carvalho, MF Barreiro, MBPP Oliveira, L Barros, ...
Separation and Purification Technology 164, 114-124, 2016
Technological application of tannin-based extracts
M Fraga-Corral, P García-Oliveira, AG Pereira, C Lourenço-Lopes, ...
Molecules 25 (3), 614, 2020
The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value
A Gomez-Zavaglia, MA Prieto Lage, C Jimenez-Lopez, JC Mejuto, ...
Antioxidants 8 (9), 406, 2019
A mutation in Flavobacterium psychrophilum tlpB inhibits gliding motility and induces biofilm formation
B Alvarez, P Secades, M Prieto, MJ McBride, JA Guijarro
Applied and environmental microbiology 72 (6), 4044-4053, 2008
Optimization of heat-and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
J Pinela, MA Prieto, E Pereira, I Jabeur, MF Barreiro, L Barros, ...
Food chemistry 275, 309-321, 2019
Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
CJ López, C Caleja, MA Prieto, MF Barreiro, L Barros, ICFR Ferreira
Food Chemistry 264, 81-91, 2018
β-Carotene assay revisited. Application to characterize and quantify antioxidant and prooxidant activities in a microplate
MA Prieto, I Rodríguez-Amado, JA Vázquez, MA Murado
Journal of Agricultural and Food Chemistry 60 (36), 8983-8993, 2012
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods
P Gullon, B Gullon, G Astray, M Carpena, M Fraga-Corral, MA Prieto, ...
Food Research International 137, 109683, 2020
Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.
V Vieira, MA Prieto, L Barros, JAP Coutinho, ICFR Ferreira, O Ferreira
Industrial Crops and Products 115, 261-271, 2018
Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy
C Jimenez-Lopez, M Fraga-Corral, M Carpena, P García-Oliveira, ...
Food & function 11 (6), 4853-4877, 2020
Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques
E Backes, C Pereira, L Barros, MA Prieto, AK Genena, MF Barreiro, ...
Food Research International 113, 197-209, 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
V Vieira, MA Prieto, L Barros, JAP Coutinho, O Ferreira, ICFR Ferreira
Industrial Crops and Products 107, 341-352, 2017
Growth and metabolic features of lactic acid bacteria in media with hydrolysed fish viscera. An approach to bio-silage of fishing by-products
JA Vázquez, SF Docasal, MA Prieto, MP González, MA Murado
Bioresource Technology 99 (14), 6246-6257, 2008
The iron-and temperature-regulated haemolysin YhlA is a virulence factor of Yersinia ruckeri
L Fernandez, M Prieto, JA Guijarro
Microbiology 153 (2), 483-489, 2008
Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects
MA Prieto, CJ López, J Simal-Gandara
Advances in food and Nutrition Research 90, 305-350, 2019
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