Publicacións en colaboración con investigadores/as de Istanbul Technical University (20)

2024

  1. Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 25, pp. 9311-9332

2023

  1. Coarse cereals modulating chronic low-grade inflammation: review

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 29, pp. 9694-9715

  2. Phytochemicals in medicine and food (5-ISPMF, 2021)

    Phytochemistry Reviews

2022

  1. 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

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

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

  3. Fruit Juice Industry Wastes as a Source of Bioactives

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6805-6832

2021

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

    Food Chemistry, Vol. 350

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

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

  3. Potential use of Janus structures in food applications

    eFood, Vol. 2, Núm. 6, pp. 279-287

  4. Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control

    Trends in Food Science and Technology, Vol. 111, pp. 12-26

2020

  1. Dietary Flavonoids in the Management of Huntington’s Disease: Mechanism and Clinical Perspective

    eFood, Vol. 1, Núm. 1, pp. 38-52

  2. Dietary polyphenols as antidiabetic agents: Advances and opportunities

    Food Frontiers, Vol. 1, Núm. 1, pp. 18-44

  3. Food Frontiers: An academically sponsored new journal

    Food Frontiers

  4. Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health

    Food Frontiers, Vol. 1, Núm. 2, pp. 109-133

  5. Polysaccharides from Marine Enteromorpha: Structure and function

    Trends in Food Science and Technology, Vol. 99, pp. 11-20

2019

  1. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

    Food Chemistry, Vol. 272, pp. 494-506

  2. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

    Trends in Food Science and Technology, Vol. 85, pp. 55-66

2018

  1. Technological aspects and stability of polyphenols

    Polyphenols: Properties, Recovery, and Applications (Elsevier), pp. 295-323

2016

  1. Advance on the Flavonoid C-glycosides and Health Benefits

    Critical Reviews in Food Science and Nutrition, Vol. 56, pp. S29-S45

  2. The reciprocal interactions between polyphenols and gut microbiota and effects on bioaccessibility

    Nutrients, Vol. 8, Núm. 2