Publications in collaboration with researchers from Ocean University of China (5)

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

  2. Evaluating the hypolipidemic effect of garlic essential oil encapsulated in a novel double-layer delivery system

    Colloids and Surfaces B: Biointerfaces, Vol. 237

  3. Extraction, purification and anticancer activity studies on triterpenes from pomegranate peel

    Food and Function, Vol. 15, Núm. 13, pp. 6914-6928

2023

  1. Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

    Foods, Vol. 12, Núm. 15

  2. The link between the phenolic composition and the antioxidant activity in different small berries: A metabolomic approach

    LWT, Vol. 182