Garlic (Allium sativum L.): a potential unique therapeutic food rich in organosulfur and flavonoid compounds to fight with COVID-19

by Sucheta Khubber, Reza Hashemifesharaki, Mehrdad Mohammadi, Seyed Mohammad Taghi Gharibzahedi
Published 2020-11-01

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

by Francisco J. Martí-Quijal, Sucheta Khubber, Fabienne Remize, Igor Tomasevic, Elena Roselló-Soto, Francisco J. Barba
Published 2021-07-01

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

by Daniel Franco, Diego Rois, Anisia Arias, José Ramón Justo, Francisco J. Marti-Quijal, Sucheta Khubber, Francisco J. Barba, María López-Pedrouso, José Manuel Lorenzo
Published 2020-03-01

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

by Filip Dujmić, Karin Kovačević Ganić, Duska Ćurić, Sven Karlović, Tomislav Bosiljkov, Damir Ježek, Rajko Vidrih, Janez Hribar, Emil Zlatić, Tihomir Prusina, Sucheta Khubber, Francisco J. Barba, Mladen Brnčić
Published 2020-04-01