Publicacións en colaboración con investigadores/as de Istanbul Technical University (28)

2024

  1. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 5, pp. 2535-2550

2023

  1. Coarse cereals modulating chronic low-grade inflammation: review

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 29, pp. 9694-9715

  2. Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut

    Critical Reviews in Food Science and Nutrition

  3. Phenolic compounds as natural microbial toxin detoxifying agents

    Toxicon, Vol. 222

  4. Phytochemicals in medicine and food (5-ISPMF, 2021)

    Phytochemistry Reviews

  5. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion

    Food Research International, Vol. 173

  6. Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

    Food Control, Vol. 145

  7. The potential of proteomics in the study of processed meat products

    Journal of Proteomics, Vol. 270

  8. The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

    Food Chemistry: X, Vol. 18

2022

  1. Antioxidant and anticancer potentials of edible flowers: where do we stand?

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 31, pp. 8589-8645

  2. Bioactive components and anti-diabetic properties of Moringa oleifera Lam

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 14, pp. 3873-3897

  3. Current trends in Passiflora genus research: Obesity and fermented foods systematic review

    Trends in Food Science and Technology, Vol. 127, pp. 143-155

  4. Fruit Juice Industry Wastes as a Source of Bioactives

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6805-6832

  5. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2021

  1. A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity

    Food Chemistry, Vol. 350

  2. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  3. Potential use of Janus structures in food applications

    eFood, Vol. 2, Núm. 6, pp. 279-287

  4. Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control

    Trends in Food Science and Technology, Vol. 111, pp. 12-26

2020

  1. Dietary Flavonoids in the Management of Huntington’s Disease: Mechanism and Clinical Perspective

    eFood, Vol. 1, Núm. 1, pp. 38-52

  2. Dietary polyphenols as antidiabetic agents: Advances and opportunities

    Food Frontiers, Vol. 1, Núm. 1, pp. 18-44