Departamento
Química analítica e alimentaria
Publicacións (239) Publicacións nas que participase algún/ha investigador/a
2021
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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
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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
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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
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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
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A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity
Food Chemistry, Vol. 350
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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
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A visual bi-layer indicator based on roselle anthocyanins with high hydrophobic property for monitoring griskin freshness
Food Chemistry, Vol. 355
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A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii
Journal of Food Engineering, Vol. 292
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Accumulation of c-ctx1 in muscle tissue of goldfish (Carassius auratus) by dietary experience
Animals, Vol. 11, Núm. 1, pp. 1-13
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Active carboxymethylcellulose-based edible films: Influence of free and encapsulated curcumin on films’ properties
Foods, Vol. 10, Núm. 7
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Active sites of peptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp protect against cellular oxidative stress
Food Chemistry, Vol. 366
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Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship
Trends in Food Science and Technology, Vol. 111, pp. 360-377
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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
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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
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All-cellulose nanocomposite films based on bacterial cellulose nanofibrils and nanocrystals
Food Packaging and Shelf Life, Vol. 29
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Almond by-products: Valorization for sustainability and competitiveness of the industry
Foods, Vol. 10, Núm. 8
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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
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An updated review on the versatile role of chrysin in neurological diseases: Chemistry, pharmacology, and drug delivery approaches
Biomedicine and Pharmacotherapy, Vol. 141
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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
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Anti-Alzheimer’s molecules derived from marine life: Understanding molecular mechanisms and therapeutic potential
Marine Drugs, Vol. 19, Núm. 5