Publicacións en colaboración con investigadores/as de Fudan University (7)

2023

  1. 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

2022

  1. Citri Reticulatae Pericarpium extract and flavonoids reduce inflammation in RAW 264.7 macrophages by inactivation of MAPK and NF-κB pathways

    Food Frontiers, Vol. 3, Núm. 4, pp. 785-795

2015

  1. Advance in Dietary Polyphenols as Aldose Reductases Inhibitors: Structure-Activity Relationship Aspect

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 1, pp. 16-31

  2. Stability of dietary polyphenols under the cell culture conditions: Avoiding erroneous conclusions

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 5, pp. 1547-1557

  3. Total flavonoid contents, antioxidant potential and acetylcholinesterase inhibition activity of the extracts from 15 ferns in China

    Industrial Crops and Products, Vol. 75, pp. 135-140

2012

  1. The effects of elicitation on the expression of key enzyme genes and on production of tropane alkaloids in Anisodus acutangulus plant

    Biologia, Vol. 67, Núm. 2, pp. 352-359

2011

  1. Interaction of natural polyphenols with α-amylase in vitro: Molecular property-affinity relationship aspect

    Molecular BioSystems, Vol. 7, Núm. 6, pp. 1883-1890