Publikationen in Zusammenarbeit mit Forschern von Marche Polytechnic University (41)

2024

  1. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

2023

  1. Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications

    Critical Reviews in Food Science and Nutrition

  2. Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut

    Critical Reviews in Food Science and Nutrition

  3. Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 18, pp. 3046-3064

  4. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 33, pp. 11967-11986

  5. Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies

    Nutrition, Vol. 110

  6. The International Natural Product Sciences Taskforce (INPST) and the power of Twitter networking exemplified through #INPST hashtag analysis

    Phytomedicine, Vol. 108

  7. Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry

    Food Chemistry

2022

  1. Blockchain: An emerging novel technology to upgrade the current fresh fruit supply chain

    Trends in Food Science and Technology, Vol. 124, pp. 1-12

  2. Enrichment of gamma-aminobutyric acid in foods: From conventional methods to innovative technologies

    Food Research International, Vol. 162

  3. Organic vs conventional plant-based foods: A review

    Food Chemistry, Vol. 383

  4. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

    Food Chemistry, Vol. 375

2021

  1. A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods

    Trends in Food Science and Technology, Vol. 117, pp. 148-162

  2. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  3. Impacts of biomedical hashtag-based Twitter campaign: #DHPSP utilization for promotion of open innovation in digital health, patient safety, and personalized medicine

    Current Research in Biotechnology, Vol. 3, pp. 146-153

  4. Interactions between Phenols and Alkylamides of Sichuan Pepper (Zanthoxylum Genus) in α-Glucosidase Inhibition: A Structural Mechanism Analysis

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 20, pp. 5583-5598

  5. Natural products in drug discovery: advances and opportunities

    Nature Reviews Drug Discovery, Vol. 20, Núm. 3, pp. 200-216

  6. The efficacy of berries against lipopolysaccharide-induced inflammation: A review

    Trends in Food Science and Technology, Vol. 117, pp. 74-91

2020

  1. Edible flowers as functional raw materials: A review on anti-aging properties

    Trends in Food Science and Technology, Vol. 106, pp. 30-47

  2. Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey

    eFood, Vol. 1, Núm. 1, pp. 85-93