Publicacións en colaboración con investigadores/as de South China University of Technology (22)

2023

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

    Food Control, Vol. 144

  2. Anti-inflammatory Effects of Dendrobium aphyllum Fermentation Polypeptides, Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp, on LPS-induced RAW264.7 Cells

    Modern Food Science and Technology, Vol. 39, Núm. 1, pp. 31-40

  3. Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

    Ultrasonics Sonochemistry, Vol. 97

  4. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 15, pp. 7362-7373

  5. Extraction and Quantification of Moringa oleifera Leaf Powder Extracts by HPLC and FTIR

    Food Analytical Methods, Vol. 16, Núm. 4, pp. 787-797

  6. High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice

    Ultrasonics Sonochemistry, Vol. 94

  7. Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice

    Ultrasonics Sonochemistry, Vol. 92

  8. Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

    Food Chemistry, Vol. 425

2022

  1. A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization

    Biomolecules, Vol. 12, Núm. 5

  2. Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

    Foods, Vol. 11, Núm. 15

  3. Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

    Food Chemistry: X, Vol. 16

2021

  1. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

    Food Research International, Vol. 150

  2. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  3. Dendrobium officinale Polysaccharide Alleviates Intestinal Inflammation by Promoting Small Extracellular Vesicle Packaging of miR-433-3p

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 45, pp. 13510-13523

  4. Sonication, a potential technique for extraction of phytoconstituents: A systematic review

    Processes, Vol. 9, Núm. 8

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

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

  6. The possible mechanism of the protective effect of a sulfated polysaccharide from Gracilaria Lemaneiformis against colitis induced by dextran sulfate sodium in mice

    Food and Chemical Toxicology, Vol. 149

2020

  1. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  2. Structural characteristic of a sulfated polysaccharide from: Gracilaria Lemaneiformis and its lipid metabolism regulation effect

    Food and Function, Vol. 11, Núm. 12, pp. 10876-10885

  3. The algal polysaccharide ulvan suppresses growth of hepatoma cells

    Food Frontiers, Vol. 1, Núm. 1, pp. 83-101