Publicacións en colaboración con investigadores/as de Jiangsu University (37)

2024

  1. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

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. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  3. 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

  4. 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

  5. Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †

    Engineering Proceedings, Vol. 37, Núm. 1

  6. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

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

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

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

    Phytomedicine, Vol. 108

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

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

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

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

  3. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 30, pp. 8467-8496

  4. Nitric Oxide and Immune Responses in Cancer: Searching for New Therapeutic Strategies

    Current Medicinal Chemistry, Vol. 29, Núm. 9, pp. 1561-1595

  5. Pigment Composition of Nine Brown Algae from the Iberian Northwestern Coastline: Influence of the Extraction Solvent

    Marine Drugs, Vol. 20, Núm. 2

  6. The potential role of extracellular vesicles in bioactive compound-based therapy: A review of recent developments

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10959-10973

  7. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

2021

  1. A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity

    Food Chemistry, Vol. 350

  2. Advances on delta 5-unsaturated-polymethylene-interrupted fatty acids: Resources, biosynthesis, and benefits

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 6, pp. 767-789

  3. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

    Trends in Food Science and Technology, Vol. 116, pp. 1084-1104