Marisol Villalva Abarca
Assistant Professor
Departmental Section of Food Sciences
Autonomous University of Madrid
Spain
Biography
Marisol Villalva Abarca, Engineer in Food Industries from Mexico. She came to Spain in 2013 to study the Master's Degree in Agricultural Chemistry and New Foods at the Autonomous University of Madrid and she is currently studying the doctorate in Food Sciences. she worked in the food industry, which has been a satisfying and enriching experience.
Research Interest
Food science, food chemistry, Bioactivity, Bioavailability.
Publications
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Arranz E, Mes J, Wichers HJ, Jaime L, Mendiola JA, Reglero G, Santoyo S. Anti-inflammatory activity of the basolateral fraction of Caco-2 cells exposed to a rosemary supercritical extract. Journal of Functional Foods. 2015 Mar 31;13:384-90.
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Villanueva-Bermejo D, Zahran F, Troconis D, Villalva M, Reglero G, Fornari T. Selective precipitation of phenolic compounds from Achillea millefolium L. extracts by supercritical anti-solvent technique. The Journal of Supercritical Fluids. 2017 Feb 28;120:52-8.
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Martin D, Salasâ€Perez L, Villalva M, Vázquez L, Garciaâ€Risco MR, Jaime L, Reglero G. Effect of alkylglycerolâ€rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product. European Journal of Lipid Science and Technology. 2017 Feb 1.
