Publicaciones en las que colabora con HUI CAO (30)

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. Integrated miRNA and mRNA omics reveal neferine induced autophagy-dependent ferroptosis in human endometrial cancer in vivo and in vitro

    Food Bioscience, Vol. 62

  3. miRNA omics reveal neferine induces apoptosis through Ca2+mediated endoplasmic reticulum stress pathway in human endometrial cancer

    Phytomedicine, Vol. 134

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. 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

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

    Food Chemistry, Vol. 410

  4. 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

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

    Food and Chemical Toxicology, Vol. 178

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

    Engineering Proceedings, Vol. 37, Núm. 1

  7. 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

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

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

  9. 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

  10. 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

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

    Phytochemistry Reviews

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

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

  13. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

  14. Supercritical Fluid Extraction as a Potential Extraction Technique for the Food Industry †

    Engineering Proceedings, Vol. 37, Núm. 1

  15. The stability and degradation products of polyhydroxy flavonols in boiling water

    Current Research in Food Science, Vol. 6

  16. Valorization of food waste biomass and biomaterials from a circular economy approach

    Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies (Elsevier), pp. 183-226

2022

  1. Anti-inflammatory activity of flavonols via inhibiting MAPK and NF-κB signaling pathways in RAW264.7 macrophages

    Current Research in Food Science, Vol. 5, pp. 1176-1184