Miluska Cisneros-Yupanqui
Università degli Studi di Padova
H-index: 7
Europe-Italy
Top articles of Miluska Cisneros-Yupanqui
Monitoring of the use of spent grape pomace after industrial distillation as a potent antioxidant and enzymes inhibitor
International Journal of Food Science & Technology
2023/11
Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol
Fermentation
2023/9/14
Miluska Cisneros-Yupanqui
H-Index: 1
Anna Lante
H-Index: 18
Lorenzo Favaro
H-Index: 19
Marina Basaglia
H-Index: 20
Valorisation of agroindustry products and by-products as functional foods, natural antioxidants and enzymes inhibitors
2023/7/5
Ultrasound-assisted extraction of antioxidant bioactive compounds from wastes of rapeseed industry and their application in delaying rapeseed oil oxidation
Environmental Technology & Innovation
2023/5/1
Miluska Cisneros-Yupanqui
H-Index: 1
Anna Lante
H-Index: 18
The α-amylase and α-glucosidase inhibition capacity of grape pomace: A review
2023/4
Miluska Cisneros-Yupanqui
H-Index: 1
Anna Lante
H-Index: 18
Fractionation and separation of peptides with antioxidant and angiotensin-I converting enzyme inhibitory activities from a quinoa (Chenopodium quinoa Willd.) protein hydrolysate
Journal of microbiology, biotechnology and food sciences
2022/8/1
Effect of the distillation process on polyphenols content of grape pomace
European Food Research and Technology
2022/3
Miluska Cisneros-Yupanqui
H-Index: 1
Anna Lante
H-Index: 18
Study of the phenolic profile of a grape pomace powder and its impact on delaying corn oil oxidation
Natural Product Research
2021/12/22
Preliminary Characterization of a Functional Jam from Red Chicory by-Product
The Open Biotechnology Journal
2021/12/20
Miluska Cisneros-Yupanqui
H-Index: 1
Anna Lante
H-Index: 18
Monitoring the antioxidant activity of an eco-friendly processed grape pomace along the storage
Natural Product Research
2021/12/17
Preliminary characterisation of wastes generated from the rapeseed and sunflower protein isolation process and their valorisation in delaying oil oxidation
Food and Bioprocess Technology
2021/10
Miluska Cisneros-Yupanqui
H-Index: 1
Anna Lante
H-Index: 18
Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats
Cereal Chemistry
2020/11
Tea from the food science perspective: An overview
2020/6/16
Miluska Cisneros-Yupanqui
H-Index: 1
Anna Lante
H-Index: 18
Co-Authors
