Publicacións (128) Publicacións de HUI CAO

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. A systematic study on the chemical model of polycyclic aromatic hydrocarbons formation from nutrients (glucose, amino acids, fatty acids) in food

    Food Chemistry, Vol. 446

  3. Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome

    Current Research in Food Science, Vol. 8

  4. Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS

    Food Chemistry, Vol. 446

  5. Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids

    eFood, Vol. 5, Núm. 2

  6. 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

  7. Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing

    Food Bioscience, Vol. 57

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. Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism

    Food Chemistry: X, Vol. 17

  3. 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

  4. 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

  5. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  6. 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

  7. Asparanin A exerts cytotoxicity on human endometrial cancer Ishikawa cells via regulating miR-6236-p5_4 expression

    Food and Chemical Toxicology, Vol. 178

  8. 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

  9. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  10. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

  11. Current and potential trends in the bioactive properties and health benefits of Prunus mume Sieb. Et Zucc: a comprehensive review for value maximization

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 24, pp. 7091-7107

  12. Dietary flavonoids and gut microbiota interaction: A focus on animal and human studies to maximize their health benefits

    Food Frontiers, Vol. 4, Núm. 4, pp. 1794-1809

  13. Dietary polyphenols ameliorate inflammatory bowel diseases: advances and future perspectives to maximize their nutraceutical applications

    Phytochemistry Reviews