Publicacións en colaboración con investigadores/as de South China University of Technology (9)

2023

  1. Anti-inflammatory Effects of Dendrobium aphyllum Fermentation Polypeptides, Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp, on LPS-induced RAW264.7 Cells

    Modern Food Science and Technology, Vol. 39, Núm. 1, pp. 31-40

2021

  1. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  2. Dendrobium officinale Polysaccharide Alleviates Intestinal Inflammation by Promoting Small Extracellular Vesicle Packaging of miR-433-3p

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 45, pp. 13510-13523

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

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

  4. The possible mechanism of the protective effect of a sulfated polysaccharide from Gracilaria Lemaneiformis against colitis induced by dextran sulfate sodium in mice

    Food and Chemical Toxicology, Vol. 149

2020

  1. Structural characteristic of a sulfated polysaccharide from: Gracilaria Lemaneiformis and its lipid metabolism regulation effect

    Food and Function, Vol. 11, Núm. 12, pp. 10876-10885

  2. The algal polysaccharide ulvan suppresses growth of hepatoma cells

    Food Frontiers, Vol. 1, Núm. 1, pp. 83-101

  3. miRNAs as Regulators of Antidiabetic Effects of Fucoidans

    eFood, Vol. 1, Núm. 1, pp. 2-11

2019

  1. Antihyperglycemic and antihyperlipidemic activities of a polysaccharide from Physalis pubescens L. In streptozotocin (STZ)-induced diabetic mice

    Food and Function, Vol. 10, Núm. 8, pp. 4868-4876