Departament
Química analítica e alimentaria
Publicacions (63) Publicacions en què ha participat algun/a investigador/a
2024
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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
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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
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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
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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
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Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study
Foods, Vol. 13, Núm. 3
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Art i ciència, la creació de connexions: la pintura i el cervell
Serra d'Or, Núm. 770, pp. 18-20
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Baicalin ameliorates insulin resistance and regulates hepatic glucose metabolism via activating insulin signaling pathway in obese pre-diabetic mice
Phytomedicine, Vol. 124
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Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome
Current Research in Food Science, Vol. 8
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Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market
New biotechnology, Vol. 79, pp. 111-119
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Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation
Food Chemistry, Vol. 435
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Carbon dots nanoparticles: A promising breakthrough in biosensing, catalysis, biomedical and authers applications
Nano-Structures and Nano-Objects, Vol. 37
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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
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Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas
Food Research International, Vol. 175
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Correlation of Fourier transform infrared spectroscopy data for optimizing Gramicidin production in corn kernel aqueous stream
Sustainable Chemistry and Pharmacy, Vol. 39
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Designing an antimicrobial film for wound applications incorporating bacteriophages and ε-poly-L-lysine
International Journal of Biological Macromolecules, Vol. 268
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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
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Evaluating the hypolipidemic effect of garlic essential oil encapsulated in a novel double-layer delivery system
Colloids and Surfaces B: Biointerfaces, Vol. 237
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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
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First Detection of Algal Caribbean Ciguatoxin in Amberjack Causing Ciguatera Poisoning in the Canary Islands (Spain)
Toxins, Vol. 16, Núm. 4
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Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids
eFood, Vol. 5, Núm. 2