Publications en collaboration avec des chercheurs de Universidad de Granada (62)

2024

  1. European pollen reanalysis, 1980-2022, for alder, birch, and olive

    Scientific data, Vol. 11, Núm. 1, pp. 1082

  2. 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

  3. Modelling the spatial risk of malaria through probability distribution of Anopheles maculipennis s.l. and imported cases

    Emerging Microbes and Infections, Vol. 13, Núm. 1

  4. Simultaneous adsorption of amoxicillin and ciprofloxacin on agricultural soils and by-products used as bio-adsorbents: Unraveling the interactions in complex systems

    Environmental Research, Vol. 240

2023

  1. Adsorption of antibiotics on bio-adsorbents derived from the forestry and agro-food industries

    Environmental Research, Vol. 233

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

    Food Bioscience, Vol. 54

  3. Low-cost materials to face soil and water pollution

    Current Opinion in Environmental Science and Health, Vol. 32

  4. 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

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

    Nutrition, Vol. 110

  6. 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. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 3, pp. 2200-2232

  2. Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota

    Biomedicine and Pharmacotherapy, Vol. 148

  3. Organic vs conventional plant-based foods: A review

    Food Chemistry, Vol. 383

  4. Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake

    International journal of molecular sciences, Vol. 23, Núm. 20

  5. Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness

    Food Chemistry, Vol. 394

  6. Singular Olive Oils from a Recently Discovered Spanish North‐Western Cultivar: An Exhaustive 3‐Year Study of Their Chemical Composition and In‐Vitro Antidiabetic Potential

    Antioxidants, Vol. 11, Núm. 7

  7. 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. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 39, pp. 11592-11605

  2. Dietary phytochemicals modulate intestinal epithelial barrier dysfunction and autoimmune diseases

    Food Frontiers, Vol. 2, Núm. 3, pp. 357-382

  3. 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