Publicacións nas que colabora con HUI CAO (26)

2024

  1. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 760-782

2023

  1. Advance toward isolation, extraction, metabolism and health benefits of kaempferol, a major dietary flavonoid with future perspectives

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 16, pp. 2773-2789

  2. Anti-diabetic potential of apigenin, luteolin, and baicalein via partially activating PI3K/Akt/Glut-4 signaling pathways in insulin-resistant HepG2 cells

    Food Science and Human Wellness, Vol. 12, Núm. 6, pp. 1991-2000

  3. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  4. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

  5. Asparanin A exerts cytotoxicity on human endometrial cancer Ishikawa cells via regulating miR-6236-p5_4 expression

    Food and Chemical Toxicology, Vol. 178

  6. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 5, pp. 657-673

  7. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  8. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

  9. Current and potential trends in the bioactive properties and health benefits of Prunus mume Sieb. Et Zucc: a comprehensive review for value maximization

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 24, pp. 7091-7107

  10. Dietary polyphenols ameliorate inflammatory bowel diseases: advances and future perspectives to maximize their nutraceutical applications

    Phytochemistry Reviews

  11. Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929

  12. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

  13. The stability and degradation products of polyhydroxy flavonols in boiling water

    Current Research in Food Science, Vol. 6

  14. Valorization of food waste biomass and biomaterials from a circular economy approach

    Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies (Elsevier), pp. 183-226

2022

  1. Anti-inflammatory activity of flavonols via inhibiting MAPK and NF-κB signaling pathways in RAW264.7 macrophages

    Current Research in Food Science, Vol. 5, pp. 1176-1184

  2. Antioxidant and anticancer potentials of edible flowers: where do we stand?

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 31, pp. 8589-8645

  3. Bioactive components and anti-diabetic properties of Moringa oleifera Lam

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 14, pp. 3873-3897

  4. Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation

    Food Chemistry: X, Vol. 13

  5. Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing

    Food Bioscience, Vol. 49