Departamento
Química analítica e alimentaria
Publicacións (105) Publicacións nas que participase algún/ha investigador/a
2024
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A Systematic Review of Synthesis MgO Nanoparticles and Their Applications
Journal of the Turkish Chemical Society, Section A: Chemistry, Vol. 11, Núm. 2, pp. 731-750
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A comprehensive method for the sequential separation of extracellular xylanases and β-xylosidases/arabinofuranosidases from a new Fusarium species
International Journal of Biological Macromolecules, Vol. 272
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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 miniaturised semi-dynamic in-vitro model of human digestion
Scientific Reports, Vol. 14, Núm. 1
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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 review of hydrogen generation, storage, and applications in power system
Journal of Energy Storage, Vol. 75
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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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AGREEMIP: The Analytical Greenness Assessment Tool for Molecularly Imprinted Polymers Synthesis
ACS Sustainable Chemistry and Engineering
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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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Alkaline Fading of Malachite Green in β-Cyclodextrins
Compounds, Vol. 4, Núm. 2, pp. 351-360
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Anti-osteoporosis effect of bioactives in edible medicinal plants: a comprehensive review
Critical Reviews in Food Science and Nutrition
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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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Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
Food Hydrocolloids, Vol. 157
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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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Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications
Critical Reviews in Food Science and Nutrition
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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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Capabilities and limitations of Pb, Sr and Fe isotopic analysis of iron-rich slags: a case study on the medieval port at Hoeke (Belgium)
RSC Advances, Vol. 14, Núm. 30, pp. 21887-21900