Publicacións (286) Publicacións nas que participase algún/ha investigador/a

2023

  1. A 3D microfluidic paper-based analytical device with smartphone-assisted colorimetric detection for iodine speciation in seaweed samples

    Sensors and Actuators B: Chemical, Vol. 377

  2. A Carbon Paste Electrode Modified by Bentonite and l-Cysteine for Simultaneous Determination of Ascorbic and Uric Acids: Application in Biological Fluids

    ChemistryOpen, Vol. 12, Núm. 2, pp. e202200201

  3. A multifaceted review of monosodium glutamate effects on human health and its natural remedies

    Food Materials Research, Vol. 3

  4. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 21, pp. 5322-5338

  5. A review of recent innovative strategies for controlling mycotoxins in foods

    Food Control, Vol. 144

  6. A review on processing methods and functions of wheat germ-derived bioactive peptides

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 22, pp. 5577-5593

  7. A selective turn-on fluorescent chemosensor 1,1-diaminoazine for azinphos-methyl

    Journal of Photochemistry and Photobiology A: Chemistry, Vol. 437

  8. A visual bi-layer sensor based on Agar/TiO2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness

    International Journal of Biological Macromolecules, Vol. 235

  9. Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism

    Food Chemistry: X, Vol. 17

  10. Adsorption properties and physical characterization of carrageenan/alginate macro and microspheres blended with flexible chain polymers

    Food and Bioproducts Processing, Vol. 138, pp. 116-125

  11. 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

  12. Advances in the natural α-glucosidase inhibitors

    eFood, Vol. 4, Núm. 5

  13. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  14. Algal proteins, peptides and amino acids

    Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition (Elsevier), pp. 247-334

  15. Alimentos do futuro

    Servizo de Publicacións

  16. Alzheimer’s Disease and Age-Related Changes in the Cu Isotopic Composition of Blood Plasma and Brain Tissues of the APPNL-G-F Murine Model Revealed by Multi-Collector ICP-Mass Spectrometry

    Biology, Vol. 12, Núm. 6

  17. An Overview of Herbal Nutraceuticals, Their Extraction, Formulation, Therapeutic Effects and Potential Toxicity

    Separations, Vol. 10, Núm. 3

  18. An intrinsic dual-emitting fluorescence sensing toward tetracycline with self-calibration model based on luminescent lanthanide-functionalized metal-organic frameworks

    Food Chemistry, Vol. 400

  19. Antagonistic effect of kale soluble dietary fiber and kale flavonoids, fails to alleviate colitis

    Food Frontiers, Vol. 4, Núm. 1, pp. 459-473

  20. Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability

    Nutrients, Vol. 15, Núm. 19