Química analítica e alimentaria

2024

1. A comprehensive review of beetroot (Beta vulgaris L.) bioactive components in the food and pharmaceutical industries

   Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 708-739

2. 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

3. A review for cancer treatment with mushroom metabolites through targeting mitochondrial signaling pathway: In vitro and in vivo evaluations, clinical studies and future prospects for mycomedicine

   Fitoterapia, Vol. 172

4. 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

5. Art i ciència, la creació de connexions: la pintura i el cervell

   Serra d'Or, Núm. 770, pp. 18-20

6. Baicalin ameliorates insulin resistance and regulates hepatic glucose metabolism via activating insulin signaling pathway in obese pre-diabetic mice

   Phytomedicine, Vol. 124

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

   Current Research in Food Science, Vol. 8

8. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market

   New biotechnology, Vol. 79, pp. 111-119

9. Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation

   Food Chemistry, Vol. 435

10. Carbon dots nanoparticles: A promising breakthrough in biosensing, catalysis, biomedical and authers applications

    Nano-Structures and Nano-Objects, Vol. 37

11. Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 4, pp. 928-942

12. Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas

    Food Research International, Vol. 175

13. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

    Food Reviews International, Vol. 40, Núm. 1, pp. 37-78

14. Evaluating the hypolipidemic effect of garlic essential oil encapsulated in a novel double-layer delivery system

    Colloids and Surfaces B: Biointerfaces, Vol. 237

15. 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

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

    eFood, Vol. 5, Núm. 2

17. Gut microbiota and host metabolizing enzymes co-contribute to pharmacokinetic variability in type 2 diabetes mellitus rats

    eFood, Vol. 5, Núm. 2

18. Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

    Food Frontiers, Vol. 5, Núm. 1, pp. 202-217

19. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

20. Incorporation of hawthorn pectin/β-cyclodextrin-stabilized Pickering emulsion and Titanium dioxide nanoparticles for improving the physical, biological, and release properties of guar gum/agar/sodium alginate-based bilayer films

    Industrial Crops and Products, Vol. 212