Publicacións nas que colabora con HUI CAO (58)

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. Modulation of integrin receptor by polyphenols: Downstream Nrf2-Keap1/ARE and associated cross-talk mediators in cardiovascular diseases

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 6, pp. 1592-1616

2023

  1. A review on processing methods and functions of wheat germ-derived bioactive peptides

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 22, pp. 5577-5593

  2. 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

  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. 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. 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

  6. Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6285-6308

  7. Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 3, pp. 378-393

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

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

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

    Current Research in Food Science, Vol. 6

  10. 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. Absorption, metabolism and bioavailability of flavonoids: a review

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 28, pp. 7730-7742

  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. Effects of Polyphenols on Oxidative Stress, Inflammation, and Interconnected Pathways during Spinal Cord Injury

    Oxidative Medicine and Cellular Longevity, Vol. 2022

  5. Polyphenols and neurodegenerative diseases: focus on neuronal regeneration

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 13, pp. 3421-3436

  6. Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture

    Foods, Vol. 11, Núm. 18

  7. 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

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139