Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads by Débora Cerdá-Bernad, María José Frutos

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Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (<i>Crocus sativus</i> L.) Floral By-Products by Débora Cerdá-Bernad, João P. Baixinho, Naiara Fernández, María José Frutos

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“Novel chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media” by Débora Cerdá-Bernad, Ioanna Pitterou, Andromachi Tzani, Anastasia Detsi, María José Frutos

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Bioactive Content and Antioxidant Properties of Spray-Dried Microencapsulates of <i>Peumus boldus</i> M. Leaf Extracts by Valentina Polanco, Débora Cerdá-Bernad, Issis Quispe-Fuentes, Claudia Bernal, Jéssica López

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Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization by Débora Cerdá-Bernad, Adrian S. D’costa, Diego A. Moreno, Nicolas Bordenave, María José Frutos

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Novel Insight into the Volatile Profile and Antioxidant Properties of <i>Crocus sativus</i> L. Flowers by Débora Cerdá-Bernad, Jesús Clemente-Villalba, Estefanía Valero-Cases, Joaquín-Julián Pastor, María-José Frutos

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