Tamara Yuliett Forbes Hernández-rekin lankidetzan egindako argitalpenak (44)

2024

  1. 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

2023

  1. Antioxidant capacity in the bioavailable fraction as an indicator for selecting wholesomeness strawberry varieties in breeding programs

    Food Bioscience, Vol. 54

  2. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 33, pp. 11967-11986

  3. Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies

    Nutrition, Vol. 110

  4. Valorization of Olea europaea and olive oil processing by-products/wastes

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 193-212

2022

  1. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

    Food Chemistry, Vol. 375

2021

  1. Health-promoting properties as a target for selecting strawberry cultivars in breeding programmes

    Acta Horticulturae, Vol. 1309, pp. 865-868

  2. Impacts of biomedical hashtag-based Twitter campaign: #DHPSP utilization for promotion of open innovation in digital health, patient safety, and personalized medicine

    Current Research in Biotechnology, Vol. 3, pp. 146-153

  3. The efficacy of berries against lipopolysaccharide-induced inflammation: A review

    Trends in Food Science and Technology, Vol. 117, pp. 74-91

2020

  1. Dietary phytochemicals in colorectal cancer prevention and treatment: A focus on the molecular mechanisms involved

    Biotechnology Advances, Vol. 38

  2. Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey

    eFood, Vol. 1, Núm. 1, pp. 85-93

  3. Effect of polyphenols on HER2-positive breast cancer and related miRNAs: Epigenomic regulation

    Food Research International, Vol. 137

  4. Evaluation of the status quo of polyphenols analysis: Part II—Analysis methods and food processing effects

    Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3219-3240

  5. Evaluation of the status quo of polyphenols analysis: Part I—phytochemistry, bioactivity, interactions, and industrial uses

    Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3191-3218

  6. Phenolic compounds from Mediterranean foods as nutraceutical tools for the prevention of cancer: The effect of honey polyphenols on colorectal cancer stem-like cells from spheroids

    Food Chemistry, Vol. 325

  7. Potential health benefit of garlic based on human intervention studies: A brief overview

    Antioxidants, Vol. 9, Núm. 7, pp. 1-35

  8. The influence of in vitro gastrointestinal digestion on the anticancer activity of manuka honey

    Antioxidants, Vol. 9, Núm. 1

2019

  1. Autophagy in human health and disease: Novel therapeutic opportunities

    Antioxidants and Redox Signaling, Vol. 30, Núm. 4, pp. 577-634

  2. Efecto anti-tumoral de los compuestos fenólicos presentes en el aceite de oliva virgen extra en la línea celular humana MCF-7

    Las bondades del consumo de aceite de oliva virgen (Universidade de Vigo), pp. 57-75

  3. Industrial-scale decontamination procedure effects on the content of acaricides, heavy metals and antioxidant capacity of beeswax

    Molecules, Vol. 24, Núm. 8