Publicacións (237) Publicacións nas que participase algún/ha investigador/a

2021

  1. Análisis del perfil lipídico y aminoacídico de hojas deshidratadas de Moringa oleifera (L.) y su potencial como suplemento dietético en acuicultura de moluscos

    La Técnica, Núm. 0

  2. A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods

    Trends in Food Science and Technology, Vol. 117, pp. 148-162

  3. A molecular modelling approach for identifying antiviral selenium-containing heterocyclic compounds that inhibit the main protease of SARS-CoV-2: an in silico investigation

    Briefings in bioinformatics, Vol. 22, Núm. 2, pp. 1476-1498

  4. A multifaceted review on dihydromyricetin resources, extraction, bioavailability, biotransformation, bioactivities, and food applications with future perspectives to maximize its value

    eFood, Vol. 2, Núm. 4, pp. 164-184

  5. A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity

    Food Chemistry, Vol. 350

  6. A review on the role of food-derived bioactive molecules and the microbiota–gut–brain axis in satiety regulation

    Nutrients, Vol. 13, Núm. 2, pp. 1-18

  7. A visual bi-layer indicator based on roselle anthocyanins with high hydrophobic property for monitoring griskin freshness

    Food Chemistry, Vol. 355

  8. A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii

    Journal of Food Engineering, Vol. 292

  9. Accumulation of c-ctx1 in muscle tissue of goldfish (Carassius auratus) by dietary experience

    Animals, Vol. 11, Núm. 1, pp. 1-13

  10. Active carboxymethylcellulose-based edible films: Influence of free and encapsulated curcumin on films’ properties

    Foods, Vol. 10, Núm. 7

  11. Active sites of peptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp protect against cellular oxidative stress

    Food Chemistry, Vol. 366

  12. Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship

    Trends in Food Science and Technology, Vol. 111, pp. 360-377

  13. Advances on delta 5-unsaturated-polymethylene-interrupted fatty acids: Resources, biosynthesis, and benefits

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 6, pp. 767-789

  14. Algae as a source of bioactive compounds to prevent the development of type 2 diabetes mellitus

    Current Medicinal Chemistry, Vol. 28, Núm. 23, pp. 4592-4615

  15. All-cellulose nanocomposite films based on bacterial cellulose nanofibrils and nanocrystals

    Food Packaging and Shelf Life, Vol. 29

  16. Almond by-products: Valorization for sustainability and competitiveness of the industry

    Foods, Vol. 10, Núm. 8

  17. An update on ciguatoxins and ctx-like toxicity in fish from different trophic levels of the selvagens islands (Ne atlantic, madeira, portugal)

    Toxins, Vol. 13, Núm. 8

  18. An updated review on the versatile role of chrysin in neurological diseases: Chemistry, pharmacology, and drug delivery approaches

    Biomedicine and Pharmacotherapy, Vol. 141

  19. Androstenedione (A natural steroid and a drug supplement): A comprehensive review of its consumption, metabolism, health effects, and toxicity with sex differences

    Molecules, Vol. 26, Núm. 20

  20. Anti-Alzheimer’s molecules derived from marine life: Understanding molecular mechanisms and therapeutic potential

    Marine Drugs, Vol. 19, Núm. 5