Publicacions en què col·labora amb JIANBO XIAO (75)

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. Bioactive peptides released from seaweeds during gastrointestinal digestion

    Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects (Elsevier), pp. 353-385

  3. Corrigendum to “Sugiol, a diterpenoid: Therapeutic actions and molecular pathways involved” Pharmacol. Res. 163 (2021) 105313 (Pharmacological Research (2021) 163, (S1043661820316212), (10.1016/j.phrs.2020.105313))

    Pharmacological Research

  4. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

2023

  1. 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

  2. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  3. An Overview of Different Food Bioactive Ingredients

    Handbook of Food Bioactive Ingredients: Properties and Applications (Springer International Publishing), pp. 1-26

  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. 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

  6. Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †

    Engineering Proceedings, Vol. 37, Núm. 1

  7. Benefits, toxicity and current market of cannabidiol in edibles

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 22, pp. 5800-5812

  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 Functions and Utilization of Different Part of the Papaya: A Review

    Food Reviews International, Vol. 39, Núm. 9, pp. 6781-6804

  10. Current trends in natural products for the treatment and management of dementia: Computational to clinical studies

    Neuroscience and Biobehavioral Reviews, Vol. 147

  11. Inclusion of Natural Anthocyanins as Food Spoilage Sensors †

    Engineering Proceedings, Vol. 48, Núm. 1

  12. Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †

    Engineering Proceedings, Vol. 37, Núm. 1

  13. Mycotoxins in food and feed: toxicity, preventive challenges, and advanced detection techniques for associated diseases

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 27, pp. 8489-8510

  14. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

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

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

  16. Single-Cell Transcriptomics Reveals the Difference of Aortic Atherosclerosis Response to Phytosterols and Oxidation Products of Sterols

    Molecular Nutrition and Food Research, Vol. 67, Núm. 12