Publicacións (131) Publicacións nas que participase algún/ha investigador/a

2019

  1. A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

    Food Research International, Vol. 125

  2. A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 12, pp. 1913-1926

  3. A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications

    Food Chemistry, Vol. 299

  4. A multidirectional investigation of stem bark extracts of four African plants: HPLC-MS/MS profiling and biological potentials

    Journal of Pharmaceutical and Biomedical Analysis, Vol. 168, pp. 217-224

  5. A novel approach to the biorefinery of brewery spent grain

    Process Biochemistry, Vol. 85, pp. 135-142

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

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

  7. A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity

    Food Science and Human Wellness, Vol. 8, Núm. 2, pp. 195-201

  8. Advances in the tyrosinase inhibitors from plant source

    Current Medicinal Chemistry, Vol. 26, Núm. 18, pp. 3279-3299

  9. Alpinia zerumbet (Pers.): Food and medicinal plant with potential in vitro and in vivo anti-cancer activities

    Molecules, Vol. 24, Núm. 13

  10. Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity

    Journal of Food Engineering, Vol. 261, pp. 15-25

  11. Amphiphilic Modified Galactomannan as a Novel Potential Carrier for Hydrophobic Compounds

    Frontiers in Sustainable Food Systems, Vol. 3

  12. An attempt to characterize the ciguatoxin profile in seriola fasciata causing ciguatera fish poisoning in macaronesia

    Toxins, Vol. 11, Núm. 4

  13. An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems

    Food Chemistry, Vol. 300

  14. Antidepressive effects of a chemically characterized maqui berry extract (Aristotelia chilensis (molina) stuntz) in a mouse model of Post-stroke depression

    Food and Chemical Toxicology, Vol. 129, pp. 434-443

  15. 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

  16. Antioxidant and cytoprotective activities of an ancient Mediterranean citrus (Citrus lumia Risso) albedo extract: Microscopic observations and polyphenol characterization

    Food Chemistry, Vol. 279, pp. 347-355

  17. Application of pressurized liquid extraction (PLE) to obtain bioactive fatty acids and phenols from Laminaria ochroleuca collected in Galicia (NW Spain)

    Journal of Pharmaceutical and Biomedical Analysis, Vol. 164, pp. 86-92

  18. Arbutus species (Ericaceae) as source of valuable bioactive products

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 6, pp. 864-881

  19. Autophagy in human health and disease: Novel therapeutic opportunities

    Antioxidants and Redox Signaling, Vol. 30, Núm. 4, pp. 577-634

  20. Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage

    International Journal of Food Microbiology, Vol. 291, pp. 121-127